Polenta Berry Crisp

  in Desserts, Recipes, Vegan

By Ali Lopez

Topping:
1/2 cup plus 3 tablespoons cold coconut oil (or Earth Balance, cut into small cubes)
1 cup whole wheat pastry flour (or all-purpose flour or GF flour combos of your choice)
1/2 cup cornmeal
1/4 cup old fashioned rolled oats
1/3 cup coconut palm sugar, brown sugar or cane sugar
Pinch of kosher salt

Berry Filling:
8 cups fresh berries (whatever is in season!) (or frozen if you need to)
1/3 cup cane, brown or coconut sugar
1 1/2 tablespoons arrowroot powder (or all-purpose flour)
Juice of 1/2 lemon
Pinch of kosher salt

  1. Preheat the oven to 375°F.
  2. Make the topping: In a food processor, combine the coconut oil, flour, polenta, oats, sugar and salt. This can also be done by hand with a pastry blender. Pulse ten times or until a crumbly dough forms. Refrigerate until you are ready to use.
  3. Make the filling: In a large bowl, gently toss the berries with the sugar, arrowroot or flour, lemon juice, and salt. Pour the filling into a greased 9- or 10-inch baking dish or oven-proof deep skillet. Crumble the topping over the top covering the fruit well.
  4. Place baking dish on a sheet pan and bake until the crisp is lightly browned and the filling is bubbling, 30 to 40 minutes. Let cool on a wire rack for 40 minutes.
  5. Serve with non dairy ice cream, whipped cream or yogurt, if desired.