I love fruit, particularly anything in the berry family: strawberries, raspberries, cherries; it doesn’t really matter. Fruit tastes especially good in the summer when its hot and you just want something to cool you down. It just makes them more refreshing.

This tasty treat is also gluten-free and egg free. It’s a delicious summer treat served warm with a little vanilla soy ice cream on top!


6 cups mixed berries, thawed if frozen

3/4 cup packed brown sugar, divided

1/4 cup minute tapioca or tapioca flour

Juice of 1/2 lemon

1 teaspoon ground cinnamon

6 Tablespoons cold dairy free buttery spread, cut into pieces

1/2 cup rice flour

1/2 cup sliced almonds, or toasted pine nuts


Step 1: Preheat oven to 375°. Grease sides and bottom of 8- or 9-inch baking pan.

Step 2: Place berries in large bowl. Add 1/4 cup sugar, tapioca, lemon juice and cinnamon; stir until well combined. Let stand while preparing topping.

Step 3: Place butter, remaining 1/2 cup sugar and rice flour in food processor. Pulse until coarse crumbs form. Add nuts; pulse until combined. (Leave some large pieces of nuts.)

Step 4: Transfer berry mixture to prepared pan. Sprinkle topping over berries. Bake 20 to 30 minutes or until topping is browned and filling is bubbly.

Yields about 9 servings


Variation: You can replace the berries with Apples.