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Summer Berry Crisp
Little O
A tasty dessert the entire family will enjoy, that happens to be free of refined sugar and gluten - a healthy indulgence!
Stage 4 Food
One year +
Print Recipe
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Prep Time
15
mins
Cook Time
40
mins
Course
Dessert
Cuisine
American
Servings
8
Equipment
Cherry Pitter
Knife
Mixing Bowl
Measuring Spoons
Measuring Cups
9x9 Non-Stick Baking Pan
Ingredients
2
cups
fresh blueberries
30
sweet cherries (pitted)
1
cup
coconut sugar
(reserve 1/2 for dry mixture)
2
cups
all purpose gluten-free flour blend
(we like D'allessandro or Bob's Redmill)
1
cup
gluten-free quick cook oats
can use regular quick cook oats too
1/2
tsp.
cinnamon
can use any cinnamon
1
tsp.
sea salt
1/2
juice from 1/2 lemon
1/2 + 1 tsp.
cup
coconut oil
1.5
T
honey
Instructions
Wash then pit cherries
Cut cherries into halves or quarters (your preference)
Wash blueberries
Toss fruit in large mixing bowl with 1/2 cup coconut sugar, vanilla and lemon juice (reserve 1/2 cup coconut sugar)
Add fruit mixture to bottom of pan
Stir remaining dry ingredients together in large mixing bowl
Fold in coconut oil and honey until well coated and slightly lumpy
Cover fruit mixture generously and evenly
Bake for 40 minutes until top is slightly golden brown
Serve warm or chilled with coconut whipped cream or vanilla ice cream
Notes
Click
here
for a tasty 5 minute coconut whipped cream recipe!
Keyword
Dessert, gluten-free