Gluten-free | Vegan
This recipe is a perfect mix of easy to throw together with a delicious, deep outcome. Just what you need right now! They are naturally sweet, tart and ooey-gooey (it’s a science term). The raspberries and blueberries compliment each other so well in this dish. How nice of them to be in season together! This is one of those ‘close your eyes and chew’ desserts… but don’t close your eyes, look how pretty they are! The ramekins are a nice touch because of the presentation and the ease of serving.
For the filling:
3 cups berries (1 1/2c blueberries, 1 1/2c raspberries)
1 tbsp. honey
1 tbsp. organic non-gmo corn starch
juice of 1 small lemon or 1/2 large lemon
For the topping:
1/2 cup gluten-free oats
1/4 cup gluten-free oat flour
2 tbsp. brown sugar
1 tsp. cinnamon
1/4 cup coconut oil
pinch of salt
Pre-heat the oven to 400f degrees. In a mixing bowl, stir the berries, lemon juice, honey and corn starch. Set aside.
In a separate bowl, mix all dry topping ingredients, then pour coconut oil over top. Mix with a spoon.
Spoon the berry filling into 4 ramekins evenly (or a large baking dish). Spoon the oat topping over the berries and place in the oven. Bake for 45 minutes or until it resembles the pictures below (those were right out of the oven!). Cool for a few minutes and serve warm or room temperature. This would be great with some vegan vanilla ice cream or coconut whipped cream too… but literally needs nothing but a spoon and your mouth.