Five-Spice Berry Crisp
- Yield 6 to 8 servings
- Cook 35 mins
- 3/4 cup old-fashioned rolled oats
- 1/3 cup brown sugar, packed
- 1/4 cup white rice flour
- 2 tablespoons white rice flour
- 3/4 teaspoon cinnamon, divided
- 1/4 teaspoon salt
- 1/2 teaspoon Chinese five-spice powder, divided
- 6 tablespoons coconut oil
- 3/4 cup almonds, sliced
- 2 cups blueberries
- 3 cups blackberries
- 1 cup raspberries
- 1/3 cup granulated sugar
- Preheat the oven to 400F. Oil an 11 by 7-inch glass baking dish. In a medium bowl, combine the oats, brown sugar, rice flour, 2 tablespoons of the cornstarch, the salt, 1/4 teaspoon of the five-spice powder, and 1/2 teaspoon of the cinnamon. Add the coconut oil and rub the mixture together with your fingertips until coarse crumbs form. Stir in the almonds. Refrigerate until ready to use. (The topping can be refrigerated, covered, for 2 days or frozen for 1 month.)
- Put the berries in the prepared baking dish. Sprinkle the granulated sugar and the remaining 2 tablespoons cornstarch, 1/4 teaspoon five-spice powder, and 1/4 teaspoon cinnamon evenly over the berries. Toss gently to combine. Sprinkle the oat mixture evenly over the berries. Bake until the topping is crisp and brown and the fruit is bubbling, 45 to 50 minutes. If the topping browns too quickly, lower the heat to 375F. Cool slightly before serving.
Variations: If dairy is part of your diet, you can use butter instead of the coconut oil. If you have trouble finding five-spice powder, substitute 11/4 teaspoons cinnamon instead (3/4 teaspoon in the topping and 1/2 teaspoon with the berries). You will lose the exotic note, but it will still taste great. Cook the crisp in individual gratin dishes or ramekins, set on a baking sheet. Start checking for doneness after about 35 minutes.
Reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell, Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA.