This easy berry crisp has far less sugar and saturated fat than traditional recipes. Almond butter replaces the butter and a sprinkle of sugar right on top of the crust fools your tongue.
4 cups berries - fresh or frozen
1 tablespoon Corn Starch
3 tablespoons plus one teaspoon sugar - divided
½ cup Old-Fashioned Rolled Oats
½ cup Flour of Choice (all-purpose flour, oat flour, almond flour, or gluten-free
1 teaspoon Vanilla
¼ teaspoon Cinnamon
½ cup smooth almond butter (or another smooth and creamy nut or seed butter.
Preheat oven to 350°F. Add berries to 8X8 or 9 inch round baking dish. Combine 1 Tablespoon of sugar with the cornstarch in a small bowl and mix to combine. Sprinkle evenly over berries. Stir to coat all of the berries with mixture. Add almond butter to microwave safe bowl and microwave 30 seconds. Add vanilla and cinnamon and stir to combine. Add oats and flour and mix until all four is absorbed. Use your hand to compress some of the mixture in to small clumps. Sprinkle the oat mixture evenly over the berries. Bake for 25-30 minutes or until the berries fruits are bubbly and the top is golden. Makes 4 large servings. Per serving: 400 calories, 60g carbohydrate, 17g fat, 10g protein, 13g fiber