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KIWI magazine

almond-berry crisp

This Almond-Berry Crisp is a fruity, fiber-rich vegan crumble makes an ideal weekday treat: Toss it together before dinner, then surprise your family with a warm dessert!

Active time: 10 minutes

Total time: 2 hours 10 minutes

Ingredients

  • 1 1⁄2 cups plus
  • 1 Tablespoon white whole wheat flour
  • 1⁄2 cup sliced almonds, toasted
  • 6 Tablespoons coconut oil or butter, melted
  • 1⁄2  cup maple syrup, divided
  • 1⁄2  teaspoon vanilla extract
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon cinnamon
  • 6 cups frozen mixed berries
  • Vanilla ice cream, coconut cream, or whipped cream for serving (optional) 

Directions

  1. In a bowl, combine 1 1⁄2 cups flour, almonds, coconut oil, 1/3 cup maple syrup, vanilla, salt, and cinnamon; stir until a dough forms. Set aside.
  2. Grease the inside of a slow cooker crock with cooking spray or coconut oil. Add frozen berries, 1 tablespoon flour, and remaining maple syrup to the crock; stir to coat.
  3. Use your fingers to sprinkle the flour mixture over the berries. Cover and cook on high for 2 to 3 hours, until the topping is firm and the berries are bubbling. (In lieu of mixed berries, you can also try diced peaches, apples, pears, or plums.)
  4. Divide crisp among bowls and top with ice cream, whipped cream, or coconut cream, if desired.
Makes 8 servings

Per serving: 341 calories, 20g fat, 5g protein, 42g carbohydrates, 6g fiber, 20g sugar

Top It Off!
For a tasty vegan topping, try making coconut whipped cream: Just refrigerate a can of full-fat coconut milk overnight, then scoop out the solidified cream on top and whip until fluffy.

 

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