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FedsGetFit Virtual Cookbook

 
Picture of Berry Crisp (With Vegan Options)

Berry Crisp (With Vegan Options)

Servings: 12-15
Picture of Valerie L. Ferris
Valerie L. Ferris
Department of Labor
Minnesota
Ingredients

Berry mix:

  • 3 cups Strawberries
  • 2 cups Raspberries
  • 2 cups Blackberries
  • 1 Tbsp Honey
  • 1 Tsp Cinnamon
  • ½ Tsp Red Cayenne Pepper
  • ½ Tsp salt

Crust:

  • 2½ cups Quick Rolled Oats
  • 1½ cups Oat Flour
  • 1 cup Skim or Rice milk
  • 1 cup Shredded or Flaked Coconut
  • 1 Egg
  • ¼ cup Coconut Oil, melted
  • ½ cup Pure Cane Sugar
  • *To Top: ¼ cup slivered almonds

Vegan Options:

  • Instead of Skim milk use Rice Milk or Soy Milk
  • Instead of Egg use an additional ¼ cup Coconut oil or ¼ cup Applesauce
  • Use pure cane sugar (not bleached) or ½ cup honey
    • Directions:

    Set oven to Bake at 350°. Spray cooking spray on 13 x 9 inch glass pan (metal is fine, but glass works better).

    Combine berries in large bowl (frozen or fresh berries) and then combine the rest of the Berry Mix ingredients.

    In a separate bowl melt the coconut oil, then stir in the sugar, milk, coconut, and egg

    Add oats and flour to mixture ½ cup at a time.

    Spread ¾ of the crust mixture in the prepared pan. Bake the crust for about 10 minutes.

    Pour Berry Mixture onto the crust. Top with the rest of the crust mixture and ¼ cup slivered almonds. Bake for 30 minutes.

    Healthy:
    This recipe contains plenty of fruit, whole grains, and fiber! It also is low sodium and tastes great! It is easy to modify if you have a nut allergy, or want to stay away from processed foods.
    Story:
    All of my friends and I love this dish! We eat it for breakfast or as a light dessert!