RECIPE: Lemon-Thyme Triple Berry Crisp

on Monday, 03 July 2017. Posted in Recipes

RECIPE: Lemon-Thyme Triple Berry Crisp

Perfectly balanced in sweet, tangy, and multi-textured, this week's recipe comes to us from the ever talented foodie blog, Keepin' It Kind. Perfect for friends and family get-togethers (oh hey there 4th of July!) or to keep on hand for yourself, this recipe is sure to be a crowd and palate pleaser. Serve with a heaping scoop of your favorite non-dairy ice cream, for the win!

Filling Ingredients:
3 cups chopped strawberries
1 1/2 cups blueberries
1 1/2 cups blackberries
3 Tbsp. coconut sugar
2 Tbsp. arrowroot powder
2 Tbsp. lemon juice
1 Tbsp. lemon zest
2 tsp. fresh thyme 
Topping Ingredients:
3/4 cup oat flour
1/2 cup corn flour (not cornmeal)
1/4 cup brown rice flour
1/2 cup cold vegan butter
1/2 cup oats
1/2 cup coconut sugar
2 tsp. fresh thyme
1/2 tsp. salt


1. Preheat oven to 400°F; lightly spray an 8x10 or 9x13 baking dish with cooking spray. 
2. In a large bowl combine all of the berries, coconut sugar, arrowroot powder, lemon juice and zest, and thyme. Toss until fully combined. Pour into prepared baking dish.
3. In another bowl whisk together the flours and then cut in the butter until no piece is larger than your pinkie nail and the mixture has a texture of wet sand. Stir in the oats, sugar, thyme, and salt. It should be clumpy and evenly distributed. Pour the topping out over the fruit and spread evenly. 
4. Place in the oven and bake for 40-45 minutes or until the top is crisp and golden and the filling is bubbling up around the edges. Remove from the oven and let rest for about 15-20 minutes before serving. Leftovers can be refrigerated in an airtight container for 3 to 4 days.




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