Quick Stovetop Gluten-Free Berry Crisps
yields: 2 servings
These individual stovetop gluten-free berry crisps are topped with crispy cinnamon breadcrumbs and oats and can easily be made vegan. With no refined sugar, they're the perfect after school snack or quick weeknight dessert. Serve with a swirl of vanilla bean yogurt or indulge with a scoop of homemade vegan vanilla ice cream. The recipe makes just two servings (so, go ahead, enjoy one with your kid), but it's easily scaled up to serve a larger crowd!
Ingredients
Cinnamon Breadcrumbs
- 2 slices Little Northern Bakehouse Gluten-Free Millet & Chia Loaf, toasted and cubed
- 1 tablespoon unsalted butter, vegan, if needed
- 2 tablespoons gluten-free old-fashioned rolled oats
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
Triple Berry Filling
- 2 cups mixed berries, fresh or frozen (I used blackberries, raspberries, strawberries, and blueberries - hull the strawberries and halve or quarter them)
- 1½ teaspoons cornstarch
- 1½ tablespoons pure maple syrup
- 2 teaspoons water
- 1½ teaspoons freshly squeezed lemon juice
- Optional, for serving: Vanilla yogurt or ice cream (vegan, if needed)
INSTRUCTIONS
- Grind the toasted chopped bread in a food processor or blender until it is in coarse crumbs no larger than pea sized.
- Melt the butter in a small skillet over medium heat. Add the ground breadcrumbs and toast, tossing regularly, for 3-5 minutes, until lightly golden browned and crispy. Add the oats, maple syrup, and cinnamon and toast, tossing to avoid burning, for another 3-5 minutes browned and crispy. Spread the crumbs out on a plate or baking sheet to cool. They'll clump and crisp up more as they cool. If you dump them warm into a bowl, they won't stay crisp.
- At the same time as making the crisp topping, toss the berries with corn starch. Add the berries to a small saucepan with the maple syrup, and water. Cook over medium-high heat, stirring, until the berries begin to breakdown and thicken, 3-5 minutes. Stir in lemon juice and divide the berries into two small bowls.
- Divide the cinnamon breadcrumbs over top of the two berry bowls and serve warm with a spoonful of vanilla yogurt or ice cream!
