Easy Gluten Free Berry Crisp

5 from 2 votes

Fresh strawberries and blueberries pair together deliciously in this quick and easy, vegan, gluten-free oatmeal chia berry crisp!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American, Gluten Free, Low FODMAP, MIND Diet, Vegan, Vegetarian

Keyword: fruit crisp, gluten free fruit crisp, summer dessert

Servings: servings

Calories: 368kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

2 cups sliced strawberries
2 cups blueberries
Juice from 1/2 Meyer lemon
2 tablespoons chia seeds
1 tablespoon maple syrup optional for a little additional sweetness
1/2 cup gluten-free oats
1/4 cup sorghum flour or brown rice flour
1/4 cup tapioca starch
1/4 cup brown sugar
1/4 cup virgin coconut oil melted, plus extra for ramekins
1/8 teaspoon salt

Instructions

Preheat oven to 350 degrees.
Stir together strawberries, blueberries, lemon juice, and chia seeds in a mixing bowl.
In another bowl, stir together oats, flours, brown sugar, coconut oil, and salt.
Grease 4 ramekins {or custard cups} with coconut oil, then spoon fruit mixture in to ramekins and top with oatmeal/flour mixture. Place on a baking sheet in oven for approximately 20 minutes, or until topping is crispy.
Remove from oven to cool slightly, then serve.

Notes

In addition to being vegan and gluten-free. this oatmeal chia berry crisp is suitable for a low FODMAP diet too. Feel free to substitute another gluten-free flour, such as brown rice, millet, or quinoa flour for the sorghum flour.

Nutrition