Soaking up the last of summer with this Gluten Free Berry Skillet Crisp.
Gluten Free Berry Skillet Crisp
I’m in that limbo space where I’m PUMPED for fall, but then I’m like “oooohhhh waiit! Summer don’t leave me just yet”. I really can’t complain about any of the seasons. I even like winter. But I kinda play favorites with fall.
With the effort to have a more present mindset, instead of slamming your inbox with apple, pumpkin, and back to school stuff, I’m squeezing in just one more berry recipe. And I’m not mad in the least bit about it.
This is probably due to the fact that I can honestly face plant into this crisp it’s so good. And it gives me an excuse to show off my cast iron pans, which I’m slightly (majorly) obsessed with.
They were my birthday gift from J last year, and they were made by a PA company that has been out of business for YEARS, aka they’re vintage and I die for them. He admitted the other day that he checks Let Go and Craiglist every time we’re in a new city to see if any crazy people are selling theirs in the area so we can add to the collection. WHATAGUY.
Back to this crisp and the super cool GIF I figured out how to make below…
Let’s get to it!
WHAT YOU’LL NEED (increments below in the printout):
Blueberries
Strawberries
Honey
Lemon
Tapioca or arrowroot starch/powder
Oats
Cashew or almond meal – I had cashew on hand
Coconut sugar
Coconut oil
Cinnamon
Sea salt
WHAT YOU’LL DO:
Preheat the oven to 375. Wash and dry your berries and slice the strawberries before adding them all into a bowl. Mix in the 3 tablespoons of honey, lemon juice, lemon zest, and tapioca or arrowroot starch/powder. Pour that into the bottom of an 8-inch cast iron skillet.
In a separate bowl, add oats, nut meal, coconut sugar, coconut oil, the remaining 2 tablespoons of honey, cinnamon, and salt. Mix well until the mixture is well coated and sticky. Spoon the crisp mixture over the berries.
Bake for 40 minutes or until the berries are bubbling and the crisp is golden brown. Let cool at least 30 minutes before serving & digging in!
xoxx,
Miss AK
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PrintGluten Free Berry Skillet Crisp
Ingredients
- 1 pt. blueberries
- 2 c. sliced strawberries
- 5 Tbsp. honey, divided
- 1 lemon, juice and zest
- 2 Tbsp. tapioca or arrowroot starch
- 1 c. rolled oats
- 1/2 c. cashew or almond meal – I had cashew on hand
- 1/4 c. coconut sugar
- 1/4 c. melted coconut oil
- 1/2 Tsp. cinnamon
- 1 pinch salt
Instructions
- Preheat the oven to 375. Wash and dry your berries and slice the strawberries before adding them all into a bowl. Mix in the 3 tablespoons of honey, lemon juice, lemon zest, and tapioca or arrowroot starch/powder. Pour that into the bottom of an 8-inch cast iron skillet.
- In a separate bowl, add oats, nut meal, coconut sugar, coconut oil, the remaining 2 tablespoons of honey, cinnamon, and salt. Mix well until the mixture is well coated and sticky. Spoon the crisp mixture over the berries.
- Bake for 40 minutes or until the berries are bubbling and the crisp is golden brown. Let cool at least 30 minutes before serving & digging in!
Emily Weir says
This looks SO tasty. I can’t get enough of crisps and crumbles with fresh berries any time of year.