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Wineberry Crisp

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.

Nutrition

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