A few months ago, we were hosting a little party and we had a few guests who were avoiding wheat and dairy. I needed a delicious dessert that didn’t include either of these things. I found a promising recipe in Cybele Pascal’s cookbook The Allergen-Free Baker’s Handbook and adapted it to fit my needs (and the ingredients I could find).
Additionally, I made a few changes aimed at reducing the fat and sodium content so it would be heart-healthier for Neil. The resulting strawberry crisp was much better than I had expected. I’ll admit I had been skeptical. I mean, the very essense of a fruit crisp seems to hinge on the presence of all-purpose flour and butter, doesn’t it? I was glad to have been proven wrong.
This new recipe is vegan, gluten-free, wheat-free, dairy-free, and low-sodium. I want to call it low-fat as well, but I am not sure what the threshold is for “low” when it comes to fat. I’ve included the nutrition information below so you can decide for yourself.
And it tastes significantly better than you’d expect after reading all of those “-free” and “low-” adjectives. I would go so far as to say it’s quite good. Make it for dessert, and enjoy the leftovers for breakfast!
- 2 cups Wineberries or other type of raspberry
- 2 cups Blueberries
- 2 large Peaches very ripe
- 1/4 cup Granulated sugar
- 1 1/4 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 1/4 teaspoon Xanthan gum
- 1 teaspoon Featherweight baking powder
- 3/4 cup Brown sugar packed, or maple sugar
- 1 cup Oats gluten-free, old-fashioned, rolled
- 1/2 cup Earth Balance Soy Free Buttery Sticks
- Preheat the oven to 350F.
- Throw the two types of berries into a bowl, cut the peaches into small bits and throw those in. Sprinkle the granulated sugar over them, stir, and set aside.
- Grease a 9×9-inch baking dish. Transfer the fruit mixture to the baking dish.
- Whisk together the flour, xanthan gum, baking powder, and sugar. Add the oats and combine. Melt the buttery stick. Add it to the dry ingredients, a little at a time, tossing between each addition. Mix until you have a large crumb. Sprinkle evenly over the berries.
- Bake in the center of the oven for 30 minutes. Decrease the temperature to 325F and bake for 20 minutes longer, or until the top is golden brown and the fruit is bubbling up around the sides. Let cool to room temperature before serving.
Serving Size: 1 serving
Servings Per Recipe: 16
Amount Per Serving
Calories from fat: 56 (34% of tot cal)
% Daily Value*
|Total Fat 6g||9%|
|Saturated Fat 2g||10%|
|Total Carbo 26g||9%|
|Dietary Fiber 3g||12%|
|Vitamin A 14%||Vitamin C 17%|
|Calcium 4%||Iron 8%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your caloric intake.|
A note about specialty ingredients
Some of these ingredients are sort of weird, if you are not used to baking for restricted diets. I’ve linked to them online so you can see what they are and buy them if necessary (the amazon links are affiliate links).
If you are not worried about being gluten/wheat-free, you can replace the gluten-free flour and xanthan gum with an equal amount of all-purpose flour. You can also replace the gluten-free oats with regular oats.
If you are not watching your salt intake, you can replace the featherweight baking powder with regular baking powder.
The soy-free buttery sticks can be replaced with salted butter, but be aware that doing so will double the saturated fat content of each serving and the recipe will no longer be dairy-free or vegan.