A simple yet delicious dessert, this einkorn berry crisp has a deliciously tart berry base, finished with sweet and crumbly einkorn oat topping. You can use your favorite berries, or even cherries, for this recipe.
It’s the beginning of berry season, so everyone in the family headed out to a friend’s farm to pick blueberries and cherries. I love how, during the summer, berry season is staggered to not overwhelm you at one time with all the things.
Strawberries come first – perfect for ice cream, cobbler, jam, and even sparkling lemonade. Then blueberries and cherries, and then blackberries and peaches. Then fall brings all the apples and pears.
It’s a constant rotation in the kitchen of seasonal recipes, while also storing up for the rest of the year – all summer long. Summer is a sweet balance of fun in the sun and trying to not plan too many things, while trying to keep up with the garden, preserving, and ALL. THE. THINGS.
And now with a surprise calf in the mix (three months early, I might add – more on that fun story in the next post), we will not be short on things to do and foods to make. Pretty sure that’s just how life goes.
One thing is for sure…this einkorn berry crisp is super easy and tasty. Serve it with some homemade ice cream for the most delicious summertime treat.
Why use einkorn flour instead of all-purpose flour?
Einkorn is one of the oldest wheat grain varieties that hasn’t been hybridized, so it is easier to digest and healthier than modern wheat. It is a good source of iron, protein, fiber, and B vitamins (without being fortified with synthetic vitamins).
Modern wheat has been genetically altered for higher yields (better for farmers) and more gluten (for better baking). Many people have a difficult time digesting modern wheat, but are able to digest ancient einkorn with little issue.
Tips For Making Einkorn Berry Crisp
- If you do not have einkorn flour, you can substitute it with all-purpose flour one for one.
- Use any variety of your favorite berry: blueberry, strawberry, blackberry, or even pitted cherries.
- If possible, use fruit in season, because that is when you are going to get the best flavor, and they are generally the most budget friendly.
- If you want to use frozen berries, you can use them instead of fresh; just mix them up and bake. No need to thaw.
- I use rolled oats, since that is usually what we have on hand, but you could also use quick oats or old fashioned. Any will work, the texture will just be slightly different.
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Tools:
Two large bowls
Measuring cups and spoons
Baking dish
How To Make Einkorn Berry Crisp
Preheat oven to 375.
Rinse blueberries and allow to dry. You can pour them on a clean towel and air dry or gently pat dry with another towel.
In a large bowl, add oats, einkorn flour, coconut sugar, salt, and cinnamon. Mix together well.
Chop butter into cubes and add to the bowl of oats, flour, and sugar. Cut it in using a fork, pastry blender, or the handiest tool of all… your hands. It’s just like mixing a pie crust together.
In another large bowl, add berries, sugar, vanilla, and coconut sugar. Toss until combined. On this particular day, I used all blueberries, but any type of berries or even pitted cherries will do.
Pour berries into a 9×11 baking dish or large cast iron skillet. Crumble the oat mixture on top evenly.
Bake for about 35 minutes. The berry filling will be bubbling, and the crisp will turn golden around the edges.
Allow to cool a few minutes before serving.
How to store berry crisp:
This recipe is best enjoyed warm and topped with ice cream, but if for some reason you have leftovers, it can be kept at room temperature for up to 48 hours.
Find More Healthy Desserts:
- Homemade Apple Pie Recipe With Einkorn Crust
- Easy Einkorn Brownies
- Lemon Sourdough Pound Cake
- Healthy Date Squares
- Sourdough Blueberry Muffins
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Einkorn Berry Crisp
Ingredients
Crisp Topping
- 1 cup oats
- 1 cup einkorn flour
- 3/4 cup coconut sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup cold butter
Berry Filling
- 6 cups berries, any kind
- 1/4 cup coconut sugar
- 2 teaspoons vanilla
- 1/4 cup einkorn flour
Instructions
- Preheat oven to 375.
- Rinse blueberries and allow to dry. You can pour them on a clean towel and air dry or gently pat dry with another towel.
- In a large bowl, add oats, einkorn flour, coconut sugar, salt, and cinnamon. Mix together well.
- Chop butter into cubes and add to the bowl of oats, flour, and sugar. Cut it in using a fork, pastry blender, or even your hands.
- In another large bowl, add berries, sugar, vanilla, and coconut sugar. Toss until combined.
- Pour berries into a 9×11 baking dish or large cast iron skillet. Crumble the crisp topping on top evenly.
- Bake for about 35 minutes. The berry filling will be bubbling, and the crisp will turn golden around the edges.
- Allow to cool a few minutes before serving.
Notes
- If you do not have einkorn flour, you can substitute it with all-purpose flour one for one.
- Use any variety of your favorite berry: blueberry, strawberry, blackberry, or even pitted cherries
- If you want to use frozen berries, you can use them instead of fresh and just mix them up and bake. No need to thaw.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m pretty sure there is a typo in step 6. It says, “In another large bowl, add berries, sugar, vanilla, and coconut sugar. Toss until combined.” But should say, “..add berries, FLOUR, vanilla, and coconut sugar. Toss until combined.” Other than that, this recipe is SO good! Thanks, Lisa!
Thank you for letting me know.
I made this today for breakfast, it came out great! Quick and easy to throw together. Pairs nicely with yogurt or freshly whipped cream. My family of 11 devoured it!