Summer Strawberry-Blueberry Crisp (Gluten-Free, Low FODMAP, Paleo, Vegan)

Step 1

Preheat oven to 350 degrees F.

Step 2

In an 8x8 casserole dish or equivalent, toss the strawberries and blueberries, arrowroot starch, lemon juice, and maple syrup until well-combined. Arrange in an even layer.

Step 3

In a large mixing bowl, combine the ingredients for the topping: coconut oil (it should be semi-solid), almond butter, almond flour, coconut sugar, flax meal, coconut, and sea salt. Work the crumble with your fingers or a fork until the mixture resembles pea-sized clumps. Spoon the topping over the berries—feel free to create quite a pile in the center, as some of it will sink down into the bubbling sauce.

Step 4

Transfer the baking dish to the oven and bake until the topping is golden brown, about 30 to 40 minutes. Serve warm with plant-based vanilla ice cream or coconut yogurt.