Celebrate these delicious fruits with a yummy crisp that's just so easy to make.
- 1/2 cup Cane Sugar
- 1 tablespoon Arrowroot or 2 Tbsp cornstarch
- 1 quart Strawberries quartered
- 1 pint Blueberries
- 1/2 Orange zest (optional)
- 3/4 cup Quick or Old Fashion Oats
- 1/3 cup Packed Brown Sugar
- 1/4 cup Vegan Butter melted
- 1/4 cup All-Purpose Flour
Preheat oven to 375°F. In a large bowl, combine cane sugar, arrowroot starch, strawberries, blueberries orange zest(optional); toss to coat. Spoon into a glass baking dish.
In a separate bowl, combine the oats, brown sugar, vegan butter, and flour stir until the mixture resembles coarse crumbs. Sprinkle over fruit allowing for an inch of space around edge of dish.
Bake at 375°F until crisp is bubbly and fruit is tender approximately 45 minutes. Let sit 10 to 15 minutes before serving with non-dairy ice cream(optional)
ADD MORE FLAVOR: Topped with nondairy ice cream or frozen banana ice cream, it’s a summer treat you’ll want to make often!
*FROZEN BERRIES: If you will use frozen berries, thaw and drain prior to adding, and add 1 tsp more flour to the filling
**STORAGE: Cover with foil, or transfer to an airtight container. Store in the refrigerator for up to 1 week. Reheat before serving.
***CRISP TOPPING: Crisp topping is best the first day.
****SERVING: This recipe yields 2 grams of protein for each serving.