Mixed Berry Crisp (Gluten Free)

How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. This mixed berry crisp…

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mixed berry crisp with serving spoon

How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. This mixed berry crisp is the perfect use for those wonderful in-season berries. It’s easy to make (far less fussy than a pie) and just as good.

You can make this crisp with any combination of strawberries, blueberries, blackberries or raspberries—use all four or just a couple. Or, use it as a template for a single-berry crisp (here’s a more straightforward blueberry crisp recipe). You can’t go wrong.

berries for berry crisp

This mixed berry crisp recipe is the latest addition to my growing collection of crisps on the blog. Like most of the others, this recipe just so happens to be gluten free, easily made vegan, and naturally sweetened.

I love the combination of oats and almond flour in the topping—the result is golden and crisp on top, and tender underneath. The topping keeps well to enjoy leftovers for several days. I like to eat it for breakfast with plain Greek yogurt. Why not?

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Spring Berry Salad with Lemon Verbena Vinaigrette

This light salad recipe is made with fresh spring berries and a lemon verbena vinaigrette. It’s the perfect way to use lemon verbena from the garden! All I Want is Salad We got back from Georgia on Monday night and I’m now ready for my next…

This light salad recipe is made with fresh spring berries and a lemon verbena vinaigrette. It’s the perfect way to use lemon verbena from the garden! All I Want is Salad We got back from Georgia on Monday night and I’m now ready for my next vacation. I think after you travel, you’re supposed to feel well-rested and satisfied, but traveling only makes me want to travel more. I spent most of the car ride home Googling hotels in Hawaii and the cost of airfare to the Florida Keys. So I guess I haven’t had my fill of travel this summer. But I did leave Georgia with my fill of fabulous desserts, courtesy of my Aunt Darlene. (You’re watching her on The American Baking Competition, right?!) She made mini-cheesecakes and gorgeous stenciled cookies and brownies topped with gold leaf for my cousin’s wedding. Oh, and there was cake too, of course. And then the next day, we got to eat the rejects—more cookies, more brownies, and orange blossom macarons. So! Much! Food! Bingeing on sweets is always the best motivation for getting back on track with my diet. When we were leaving Savannah, I told Chris that all I wanted […]

Raw Fruit Crisp (10 Minutes!)

Recently we’ve been suffering from a serious case of lazy cook syndrome.
The kind of thing where you want food but you can’t even. Yeah, that’s where the late summer heat has us: hungry and helpless. Has that ever happened to you?
Li…

Raw Fruit Crisp (10 Minutes!)

Recently we’ve been suffering from a serious case of lazy cook syndrome.

The kind of thing where you want food but you can’t even. Yeah, that’s where the late summer heat has us: hungry and helpless. Has that ever happened to you?

Like for instance, recently I was eating dinner and wanted fruit crisp for dessert but couldn’t be bothered to make a whole thing of it. So, I just cut up some fruit, put it in a bowl, made a “crisp” topping in the food processor, and ate half of it.

Raw Fruit Crisp (10 Minutes!) from Minimalist Baker →

Apple Blackberry Slab Pie

Summer has just started and temperatures have been hovering close to 100ºF (37ºC). It’s been hard to stay cool but I’ve learned that temperatures are lower first thing in the morning, so I wake up earlier and get some tasks out of the way before the full blast of heat begins to slowly roast me, and my kitchen. The other thing that’s hitting us at…

Summer has just started and temperatures have been hovering close to 100ºF (37ºC). It’s been hard to stay cool but I’ve learned that temperatures are lower first thing in the morning, so I wake up earlier and get some tasks out of the way before the full blast of heat begins to slowly roast me, and my kitchen.

The other thing that’s hitting us at full blast is the deluge of summer fruits. There are so many nectarines, peaches, cherries, and strawberries at the market that I don’t know what to do with them all. And melons and plums are just around the corner, too. So it was odd that I found myself with a windfall of apples.

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