Dairy-Free Berry Crisp

Yesterday we picked more berries with our berry-picking friends. The raspberries were ripe and ready for little hands to pick and little mouths to eat. When we picked blueberries a few weeks ago, I adapted a recipe I found online to make a dairy-free blueberry and peach crisp. It was amazing, so I decided to do something similar with the raspberries.

Dairy Free Berry Crisp

4 cups berries (I used blueberries and raspberries this time. Last time I used half blueberries and half peaches)

Juice of 1/2 of a lemon

2 Tbsp whole wheat flour

2 Tbsp cane sugar

1/4 tsp ground ginger (or use 1 Tbsp grated fresh if you have it)

Pinch of salt

Topping

1.5 cups old fashioned rolled oats

1/2 cup wheat germ

3/4 tsp salt

1/2 tsp cinnamon

1/2 cup dark brown sugar

1/3 cup coconut oil (melted)

1/3 cup maple syrup

Preheat oven to 350 degrees.

In a large bowl, combine the berries, lemon juice, ginger, sugar, and flour. Gently fold ingredients together, and pour mixture into a 9x9 glass baking dish.

In a separate bowl, combine the topping ingredients, and then spread the mixture over the berries.

Bake for 35-40 minutes.