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Wineberry Crisp 2.0, now healthified

Allergen-Free Heart-Healthier Wineberry Crisp, at Polka Dot Cottage

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.

So, when it came time to pick the wineberries last week, I thought maybe I should try combining my old Wineberry Crisp recipe with the allergen-free, heart-healthier strawberry crisp recipe.

Allergen-Free Heart-Healthier Wineberry Crisp, at Polka Dot Cottage

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!

Allergen-Free Heart-Healthier Wineberry Crisp, at Polka Dot Cottage

Wineberry Crisp

Lisa Clarke
This recipe is vegan, gluten free, wheat free, dairy free, low sodium, and *almost* low fat.
Course Breakfast, Dessert
Servings 16
Calories 166 kcal


  • 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.


Some of these ingredients are sort of weird, if you are not used to baking for restricted diets. I’ve linked to them below 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.


Amount Per Serving:
Calories: 166 | Calories from fat: 56 (34% of tot cal) | Total Fat 6g 9% | Saturated Fat 2g 10% | Cholesterol 0mg 0% | Sodium 63mg 3% | Total Carbo 26g 9% | Dietary Fiber 3g 12% | Sugars 17g | Protein 2g | Vitamin A 14% | Vitamin C 17% | Calcium 4% | Iron 8%
Keyword allergen-free, dairy free, gluten free, low fat, low salt, vegan, wheat free


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Posted on 3 Comments

3 thoughts on “Wineberry Crisp 2.0, now healthified

  1. […] 7/21/14 – There is a new allergen-free and heart-healthier version of this recipe here, for those of you who have dietary […]

  2. […] hungry for berry crisp with the images and the analogy in this post, the least I can do is share the recipe […]

  3. […] you have wineberries where you live, you might like to know that they make a delicious fruit crisp when paired with blueberries and […]

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