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Desserts, Recipes   |   June 11, 2017

vegan mixed berry crisp

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Saturdays for my family, means we go hang out on our boat in the marina paddle boarding, riding in the dingy, and soaking up some sun. Normally, we’ll come home in the early evening, grill a simple healthy dinner, and I’ll make dessert. Avoiding guilt, I prefer to make desserts that contain mostly fruit. This mixed berry crisp is one of my favorites.

Sometimes, I buy a varieties of berries such as strawberries, raspberries, blackberries, and blueberries. However, I do keep large bags of frozen mixed berries in my freezer too which I use when I haven’t had the chance to stock up on fresh berries. Any mixture of berries works well in this crisp. What sets this berries crisp apart from the others is the almond paste in the topping.


Thank goodness for Trader Joes, because of that store I have discovered the absolute best replacement for real dairy butter. Its vegan and absolutely just as delicious as real butter. Miyoko’s Vegan Butter is made from coconut oil and cashews and has the texture and taste of European butter.  Using vegan butter made me love this mixed berry crisp even more!

This is not a sponsored post…it is my honest opinion.

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vegan mixed berry crisp

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  • Author: Adoring Kitchen
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Ingredients

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  • 1/2 cup evaporated cane sugar
  • 2 tablespoon arrowroot powder
  • 8 cups mixed berries such as a combinations of strawberries (raspberries, blackberries, and blueberries, fresh or frozen)
  • 1/2 cup 8 tablespoons Miyoko’s Vegan Butter
  • 1/2 cup almond paste
  • 1 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 cup all purpose flour
  • 1 cup old-fashioned rolled oats

Instructions

  1. Preheat oven to 350 degrees
  2. Defrost berries if using frozen
  3. Whisk together the evaporated cane sugar and arrowroot in a large bowl. Add the berries and toss throughly to coat. Add fruit mixture to a 2-quart shallow baking dish.
  4. To make the topping, put the butter, almond paste, brown sugar, and salt in a food processor. Pulse to combine. Add the flour and pulse a few times to combine. Transfer the topping mixture to a bowl and fold in the oats. Cover the fruit with the topping.
  5. Bake for 30 to 40 minutes, or until the fruit bubbles through the lightly browned topping. Serve warm, with vanilla ice cream or whip cream.

Equipment

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Notes

The equipment section above contains affiliate links to products I use and love!

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