Vegan Berry Crisp | ft Chad Sarno

The cutest little sous chef in the world is back to help his dad, Chef Chad Sarno, whip up a quick and easy vegan Berry Crisp topped with the amazing Coconut Vanilla Cream they made in Episode 18 (see it here:    • Vanilla Coconut Cashew Cream (Vegan!)  ).

A super simple way to highlight your favorite fruits, or the freshest you can pick up at the market. Use this recipe as a formula by swapping out the fruit. Be sure to double the recipe, as this sweet summer dish is the perfect breakfast or brunch addition. Full recipe below!

Enjoy!
Chad

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FULL RECIPE:

Serves: 4-6
Prep time: 15 minutes
Cooking time: 20/30 minutes
Total time: 45 minutes


INGREDIENTS:

2 C Strawberries, hulled and quartered
1 C Raspberries
1 C Blueberries
3 Tbsp Corn starch
3 Tbsp-1/4 C Cane Sugar
Pinch of salt

Topping
1 1/2 C Gluten free AP flour, Bobs Red Mill All Purpose is our favorite
3 Tbsp Vegan butter
2 C of your favorite granola, or alternatively just rolled oats
1/4 C Maple syrup
Pinch of salt

Coconut Vanilla Cream, (optional) SEE RECIPE HERE:    • Vanilla Coconut Cashew Cream (Vegan!)  


INSTRUCTIONS

Put prepped berries into a bowl with the corn starch and sugar, gently mix together. Allow to sit for 10 minutes.

Put gluten free flour and butter into the food processor, pulse until you have a crumble texture. Add granola, a little maple syrup and a pinch of salt. Pulse until combined and a crumbled mixture.

Add berry mixture to casserole dish and pour the topping on top, not pressed evenly, but scattered on top of the berries.

Put in the oven 350/375 for 20-30 minutes depending on which fruit you’re using and how large your baking dish is.

Remove from oven and let it set

Plate up and serve with the Coconut Vanilla Cream, or favorite non-dairy vanilla ice cream.