2 tablespoons So Deliciousunsweetened coconut milk
2 tablespoon pure maple syrup
INSTRUCTIONS
Preheat oven to 375 degrees. Prepare 6 baking ramekins by spraying lightly with cooking spray.
In medium bowl, add blackberries, raspberries, blueberries, sugar, water and cornstarch. Mix gently until evenly coated. Set aside.
For crumb topping, stir together flour, oats, brown sugar, sugar, cinnamon and salt. Add coconut oil and blend with fork until ingredients are well mixed. Pour in maple syrup and coconut milk. Stir until just combined.
Divide berry filling into 6 oven-safe ramekins*, be sure to add juices too. Top with even layer of crumb mixture.
Place ramekins on large baking sheet. Bake for 30-35 minutes or until berries are bubbly and crumble is golden brown. Allow to cool in ramekins. Serve warm.
NOTES
*You can also bake this berry crisp in an 8x8-inch baking dish for 40-45 minutes, until bubbly and golden brown.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/06/gluten-free-vegan-individual-berry.html