Berry Crisp
Cook Time
Cook Time
  • 4cups mixed berries
  • 1tablespoon lemon juice
  • 3tablespoons sugar
  • 3tablespoons cornstarch
  • 1/2 cup gluten-free rolled oats
  • 1/3cup (47 grams) millet flour
  • 1/3cup (45 grams) sorghum flour
  • 1/4cup (57 grams) natural cane sugar
  • 1teaspoon pumpkin pie spice
  • 3tablespoons butter or butter substitute
  • 1egg white, beatenor egg replacement
  • 3tablespoons milk (rice, potato, soy, or cow)
  • 1/2cup chopped walnutstoasted
  1. Preheat oven to 400˚. In a bowl, toss berries with lemon juice. Combine sugar and cornstarch. Add to berries and mix gently.
  2. In a food processor, grind 1/4 cup oats into flour. In a large bowl, combine oat flour, remaining oats, flours, sugar, and spice. Cut in butter (or substitute) until mixture resembles coarse crumbs.
  3. In a small bowl, whisk egg white or egg substitute and milk. Add to flour mixture; mix well. Stir in walnuts.
  4. Pour into a 9-inch pie or cake pan; top with flour mixture. Bake 25-30 minutes, until golden and starting to brown.
Recipe Notes
Nutrition Facts
Berry Crisp
Amount Per Serving
Calories 225 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 46mg 15%
Sodium 16mg 1%
Total Carbohydrates 39g 13%
Dietary Fiber 1g 4%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 225 cal, 7g fat (2g mono, 1g poly, 4g sat), 46mg chol, 4g protein, 39g carb, 1g fiber, 16mg sodium