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.
- Bob’s Red Mill Gluten Free All Purpose Baking Flour
- Xanthan gum
- Featherweight baking powder
- Earth Balance Soy Free Buttery Sticks