There is the most quaint berry farm not far from our office, and every summer we feast on all the juicy berries and find a way of incorporating them into almost every meal of the day.
Somewhere in between all our feasting we become like little squirrels storing up for winter. We freeze enough berries that would probably last us for two winters, but there is this unwarranted fear that we just might run out. On these chilly days when we are craving a little bite of summer, we are most thankful for the little store that we laid up during those hot summer days.
This simple crisp is bursting with sweet juicy strawberries, and the raspberries give it just a little hint of tartness. It is great as a breakfast dish, or add on some coconut ice cream and relish it for dessert!
4 cups frozen strawberries
4 cups frozen raspberries
1/3 – 1/2 cup maple syrup
3 1/2 Tbsp non-GMO cornstarch
1 tsp vanilla bean paste
3/4 cup One Degree Organics Quick Oats
3/4 cup One Degree Organics Sprouted Spelt Flour
1/3 cup brown sugar
1/4 tsp salt
6 Tbsp Earth Balance margarine or vegan margarine of choice
Preheat oven to 350 degrees F.
In a large bowl mix together the berries, maple syrup, cornstarch and vanilla bean paste. Pour into a 9 x 9 inch baking dish. Set aside.
In a medium bowl, mix together the quick oats, sprouted spelt flour, sugar and salt. Add in the vegan margarine and combine until the mixture is moistened throughout.
Sprinkle the topping over the strawberry-raspberry filling until evenly distributed over the pan (no need to pack it down).
Bake for 45-50 minutes, or until the filling is bubbling and the topping is golden. Let cool 15-20 minutes before serving.
*Keep in mind that the sweetness of the crisp will vary depending on your berries. Adjust the maple syrup in the filling accordingly.