Mixed Berry Fruit Crisp With Cinnamon Oat Topping

Hannah Kaminsky

Mixed Berry Fruit Crisp With Cinnamon Oat Topping

Rolled oats, Sucanat, and vanilla complement the sweet and tangy combination of berries.

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Serves: 6

Fresh or frozen berries are slow-baked and then topped with a buttery cinnamon-oat topping.

What you need:

For the fruit filling:
5 cups mixed fresh or frozen berries (such as raspberries, blackberries, strawberries, or blueberries)
1/4 cup apple or orange juice
1 teaspoon vanilla extract

For the cinnamon-oat topping:
3⁄4 cup rolled oats
1⁄3 cup oat flour or barley flour
1⁄4 cup Sucanat
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon ground cinnamon
1⁄4 cup vegan butter

What you do:

  1. Combine all filling ingredients and set aside.
  2. Preheat oven to 400 degrees. For the topping, place all dry ingredients in a small bowl and stir to combine. Using your fingers, work butter into dry ingredients until mixture resembles coarse crumbs.
  3. Add fruit filling to an 8-inch baking pan or shallow casserole dish. Sprinkle cinnamon-oat topping evenly over filling.
  4. Bake 30 to 35 minutes or until golden brown. Allow to cool for a few minutes before serving.
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