Makes 8 servings
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)
This Almond-Berry Crisp is a fruity, fiber-rich vegan crumble that makes an ideal weekday treat: Toss it together before dinner, then surprise your family with a warm dessert!
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.
Carbohydrates: 42 g
Fat: 20 g
Protein: 5 g
Fiber: 6 g
2 hours, 10 minutes