Berry Crisp (Protein)

mixedberrycrispprotein There’s just something so summery about a warm oat crisp filled with tart berries and topped with melty vanilla ice cream. Best of all, this version is sugar-free, gluten-free and leveled up with protein for staying power. A dessert that’s satisfying in flavour and keeps you full for hours.

1½ cup mixed berries, fresh or frozen
¼ cup Monk Fruit Sweetener with Erythritol (Granular)
1½ cup old-fashioned rolled oats
¾ cup vanilla whey protein powder (90 g)
¾ cup Erythritol Gold
1 tsp. ground cinnamon
¾ tsp. baking soda
⅜ tsp. sea salt
6 Tbsp. butter, softened
6 Tbsp. unsweetened applesauce
2 Tbsp. liquid egg white (or 1 Tbsp. ground flax + 2 tbsp. warm water)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line an 8x8" baking dish with parchment paper.

Add berries and sweetener to a small saucepan and begin simmering over medium heat until thickened slightly.

Combine oats and other dry ingredients (through salt) in a medium mixing bowl. Add buttery spread, applesauce, and egg white (or soaked flax). Mix until crumbly with no dry clumps.

Press ⅔ of oat mixture into the bottom of the prepared pan. Spread berry mixture over top, then top with remaining oat mixture.

Bake in preheated oven for 20-25 minutes until golden brown on top.

Cut into 8 equal servings and serve hot with vanilla ice cream.

Leftovers will keep in the fridge in an airtight container for at least a week.

Makes 8 servings.