Recipe Book

3837
SERVINGS
4-6
TOTAL TIME
45 min
ACTIVE TIME
10 min
Vegan/Gluten-Free Mixed Berry Crisp
You won’t miss the traditional butter in this toasty, cinnamon-
scented topping. Be sure to look for oats labeled gluten-free. If
you’re not a fan of blackberry seeds, use the same amount of
strawberries, cut in half if large.
1. In a medium bowl, toss the berries with the sugar and arrowroot
or cornstarch. Transfer the berry mixture to an 8x8 baking pan.
2. In a medium bowl, combine the oats, our, syrup, coconut,
coconut oil, cinnamon, and salt. Stir until well combined.
3. Spoon the oat mixture over the top of the berry mixture. Cover
the pan with foil, place the pan on the broil/bake pan, then slide
the pan into the top rack position of the Air Fryer + Oven.
4. Set to Bake at 350˚F for 20 minutes.
5. After 20 minutes, remove the foil, then set to Bake at 350˚F, and
cook until the fruit is bubbling and the oats are deeply browned,
about 15 minutes more.
6. Let the crisp cool slightly before serving with vegan whipped
cream or ice cream, if desired.
• 12 oz blueberries
(about 2½ cups)
• 12 oz raspberries
(about 2¼ cups)
• 6 oz blackberries
(about 1⅓ cup)
• ¼ cup raw sugar
• 2 tsp arrowroot or
cornstarch
• 1½ cups gluten-free
old-fashioned oats
• ½ cup almond our
• ½ cup maple syrup
• ⅓ cup unsweetened
shredded coconut
• ¼ cup coconut oil, melted
• 1 tsp ground cinnamon
• Pinch kosher salt
• Vegan ice cream or whipped
cream, for serving
INGREDIENTS
• 8x8 baking pan
SPECIAL EQUIPMENT