Vegan Gluten-Free Crisp Recipe

Nora decided to head to the beach last week to get away for weekend. One of her favorite things to do when at the coast is pick fresh berries. Once she got home, she decided to turn her fresh fruit into a mixed berry vegan gluten-free fruit crisp that we decided was worthy of sharing in our recipes.

A basic vegan and gluten-free fruit crisp recipe is pretty straightforward, but a lot depends on how fresh the fruit is that you are starting with and the variety of fruit you want to use. Blackberries and peaches, for example, have much more water in them than blackberries or huckleberries, so a little more thickener may be needed. Another example is some fruit will be sweeter than others depending on when it’s picked or how ripe it is. Late season blackberries may need more sugar than late season nectarines or peaches. Use your best judgement, but no matter what happens the crisp will turn out okay! There’s always ice cream if it needs something extra 😉


YOU WILL NEED:
  • 1 1/2 cups Bob's Red Mill all purpose baking flour (or any GF flour of your choosing)
  • 1 stick Earth Balance or 4 oz. of other vegan shortening at room temperature
  • 1/2 tsp salt
  • 2 tsp sugar
  • 2 tbsp ice water
MAKES:
TIME:
10-15 minutes
DIRECTIONS
  1. Combine dry ingredients and add shortening in small pieces and chop with a pastry blender (or two forks if you don't have a pastry blender). The mixture should be crumbly.
  2. Add the ice water a little at a time until the dough feels soft enough to form a cohesive ball.
  3. Roll it out on waxed paper or a pastry cloth and line a greased pie or torte pan with the crust.
  4. Pour the fruit mixture over the crust.

Vegan Gluten-Free Crumble Topping Recipe

1/2 cup Bob’s Red Mill all purpose baking flour (or any GF flour of your choosing)
1 cup Nora’s Kitchen Granola
1 stick Earth Balance or 4 oz. of other vegan shortening at room temperature
1/2 tsp salt
1/4 cup brown sugar
1/2 cup toasted pecans

Last Steps
  1. Combine dry ingredients and beat in the shortening/butter.
  2. When the mixture is crumbly and sticks together, drop it in small spoonfuls over the fruit.
  3. Mix granola and pecans together then sprinkle over the top as the final step before baking.
  4. Bake at 350 degrees and watch for the fruit to bubble around the edges as well as the top to turn a golden brown before pulling out to cool.