Triple Berry Crisp (with Almond Flour)
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Triple Berry Crisp (with Almond Flour)
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Made with blueberries, blackberries and raspberries, this gluten free berry crisp is topped with a cinnamon-spiced walnut oat topping.
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Ingredients
- 4 cups mixed berries (fresh or frozen)
- 2 cups Bob’s Red Mill Gluten Free Oats (or equivalent)
- ½ cup Bob’s Red Mill Almond Flour (or equivalent)
- ½ cup chopped walnuts
- ⅓ cup pure maple syrup
- ¼ cup extra virgin olive oil
- 1 teaspoon cinnamon
- ½ teaspoon salt
- vanilla ice cream (optional to serve)
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Instructions
- Pre-heat oven to 350 degrees.
- Place berries in the bottom of a 9″ x 13″ baking dish.
- In a medium bowl, toss together all remaining ingredients: oats through salt. Spread oat mixture evenly on top of berries.
- Bake until oat topping is golden brown and berries are warm and bubbly, about 45 minutes.
- Serve warm with vanilla ice cream.
Nutrition Information
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Calories
289kcal
(14%)
Carbohydrates
33.7g
(11%)
Protein
5.5g
(11%)
Fat
16.3g
(25%)
Saturated Fat
1.9g
(10%)
Polyunsaturated Fat
14.4g
Sodium
157mg
(7%)
Fiber
4.9g
(20%)
Sugar
14.4g
(29%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 33.7g | 11% |
| Protein | 5.5g | 11% |
| Fat | 16.3g | 25% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 14.4g | 85% |
| Sodium | 157mg | 7% |
| Fiber | 4.9g | 20% |
| Sugar | 14.4g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
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