Love Berries? Try our Berry Crisp Recipe, Created for Diabetics!
Why a berry crisp recipe? Our family loves apple crisp, peach crisp, and yes, berry crisp. However, most recipes use a hefty amount of sugar as well as bleached flour. Of course, diabetics cannot safely eat these sugary treats.
Our solution? Create a diabetic friendly recipe that our entire family loves. We include this under breakfast, as we enjoy it on leisurely weekends and holidays. However, it also serves as an incredible dessert.
Although for our family breakfasts we bake in a glass baking pan, try making single servings in glass custard cups. Also, this berry crisp recipe bakes nicely in a slow cooker for more convenience.
Substitutions? Absolutely! Sliced apples replace berries quite neatly. Additionally, you might try other fruit. Just adjust your seasonings to suit.
4 cups unsweetened berries (such as raspberry, blackberry, strawberry, etc; we like mixed)
1 cup applesauce (unsweetened)
3 T coconut flour
2 Medjool dates or 1 T date sugar
- 1/2 cup old fashioned oats
- 1/4 cup granola for diabetics (or just double other ingredients)
- 1 T cinnamon
- 2 tsp date sugar
- 1 T coconut flour
- 2 T coconut oil, melted.
Preheat oven to 350
If using frozen berries, thaw and drain well.
If using dates, grind to a paste in a processor or blender.
Mix filling flour and sugar together.
Mix in applesauce and berries, turning to coat well.
Place in a 9 x 13 glass baking dish.
Prepare topping: Mix all topping ingredients together.
Sprinkle on top of berry filling.
Bake at 350 degrees for 45 minutes.
Makes 8 large servings.
Want a vegan whipped cream to top your berry crisp recipe?
Then try this vegan-friendly whipped cream recipe
** Note: Date Sugar and Coconut Sugar are both considered low glycemic index ingredients. However, white processed sugar and other alternatives list as high on the glycemic index scale. Additionally, both date sugar and coconut sugar offer considerable nutritional benefits, making them suitable sugar substitutes.