As I mentioned, I am trying to significantly cut down oil in my diet. I thought it would be really difficult, but I’m surprised at how little it’s missed. Who knew that sweating onions in veggie broth or white wine would yield the same delicious base as fatty olive-oil does for soups? Who knew that you can make a delicious stir-fry with just some simple tamari and/or white wine? Makes me wonder why I was adding unnecessary fat and calories for so many years…
I went a step further with this delicious berry crisp and made it completely fat-free. It’s a healthy summer option that is both light and comforting. I brought this as a dessert to share at a party over the weekend, where there were multiple chocolate cakes, brownies and pies of the non-vegan, gluten-filled variety. I expected this crisp to perhaps get lost in the shuffle — or underwhelm in light of so many sugar-heavy, non-vegan, fat-filled sweet treats. Instead, I got compliments from those who knew I had brought it — and the ultimate compliment from someone who didn’t, as I overheard her telling everyone at her table that “the berry cobbler is out of this world”. Of course, I ran back to the dessert table to double-check that there were no other berry cobblers there. Thankfully, there weren’t, giving me the confidence I needed to share this recipe with all of you.
This recipe is truly simple to make. In fact, if I have some berries on hand, I might throw together a modified single-serving version to satisfy any lingering sweet tooth I may have after dinner. The lemon juice makes the filling slightly tart, so if you have an especially strong sweet tooth you may want to replace it with orange juice or water.
Fat-Free Berry Oat Crisp:
Yield: about 8- 10 servings
2 pints blueberries
1 pint raspberries
2 tablespoons lemon juice
2 packets stevia
2 tablespoons arrowroot powder
2 cups gluten-free oats
1/2 cup coconut nectar
1/2 cup unsweetened applesauce
1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees.
2. Add berries, lemon juice, stevia and arrowroot to a 7×11″ baking dish (or 2 qt. baking dish of any diameter). Stir gently until berries are coated.
3. In a separate bowl, add remaining ingredients and stir until combined. Pour evenly over berries and spread gently with back of a spoon.
4. Bake crisp in preheated oven for 45-50 minutes, or until fruit is bubbling and top is golden-brown. Serve warm or at room temperature.