Gluten Free Berry Skillet Crisp
Scale
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!