Mixed Berry Crisp w/ Oat and Almond Flour Topping

I have been looking for more not only healthier dessert recipes, but ones that are Wheat/Dairy/Egg/Soy free as my youngest grandson has multiple allergies that make eating complicated. What I want are recipes that are tasty enough for the whole family that he can eat as well. As he is getting older and notices there are foods he is not allowed, I want to be sure when we sit together as a family meal I offer food to eat that is inclusive.  I want all of us to eat the same thing so he feels a part of the group.

There are a couple recipes I have tried already, but I am always experimenting with more both for the variety and to try different combinations and techniques. The previous one was very low sugar - just a bit of maple syrup in the fruit and in the topping.  I wanted to go a little more traditional with some oatmeal and brown sugar in the topping, but still none of the must avoid ingredients. 

This recipe by Cookie and Kate uses maple syrup only in the berries, but brown sugar in the topping. The dry mix is a combo of oatmeal, almond flour and nuts.  It also has a surprising ingredient - Yogurt.  I of course used soy free vegan butter which works as well as regular butter as a nod to my grandson's needs.  

I did like the filling and the top was good, but not the best I have had. BUT I froze it and reheated, so could be just fresh out of the oven. I might try leaving the yogurt out next time though. 

Enjoy!

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Mixed Berry Crisp w/ Oat/ and Almond Flour Topping

Berry layer - 

2 lbs.                 Mixed fresh berries (about 5 cups)
⅓ C                   Pure maple syrup
3 T                    Cornstarch
½ tsp                 Cinnamon
2 T                    Lemon juice

Optional 1/2 tsp lemon zest

Topping - 

1 C                   Old-fashioned or wild oats

½ C                  Almond flour or almond meal
½ C                  Sliced almonds or chopped pistachios or pecans
⅓ C                  Brown sugar
¼ tsp                Salt
4 T                   Butter, or Soy free vegan butter melted
3 T                   Plain Greek yogurt (or coconut dairy free yogurt)

Optional - 

Vanilla Ice Cream (regular or non-dairy, Whipped Cream (regular or non-dairy) or Vanilla Yogurt. 

Instructions -

Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you’re using strawberries, slice them into ¼-inch thick pieces. If you’re using particularly large blackberries, slice them in half.

In a 9 by 9-inch baking dish, mix together the berries, maple syrup, cornstarch, lemon juice and zest if using. Set aside. In a medium mixing bowl, stir together the oats, almond meal/flour, nuts, sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.

Drop the oat mixture by the spoonful over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. 

Let the crisp rest for 5 to 10 minutes before serving. Serve topped with ice cream, whipped cream or vanilla yogurt. Enjoy!