GoodShoog™ Berry Crisp

This Berry Crisp is summer comfort food at its best — bubbling, golden, and naturally sweetened with GoodShoog™. With a fraction of the sugar impact of a traditional crisp, it's a dessert you can feel good about serving. GoodShoog™ measures just like sugar, so this recipe is a straight swap with no guesswork.

Berry Filling

• 4 cups fresh or frozen berries (if frozen, do not thaw)
• ½ cup GoodShoog™
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• ¼ tsp cinnamon (optional)
• Pinch of salt

Choose one thickener:

• ½ tsp glucomannan
• 2 tbsp cornstarch
• 2 tbsp tapioca starch/flour

Oatmeal Crisp Topping

• 1½ cups old-fashioned rolled oats
• ½ cup oat flour, gluten-free flour, or all-purpose flour
• ½ cup GoodShoog™
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup (1 stick) butter, melted
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 325°F. Lightly butter or spray an 8- or 9-inch square baking dish.
2. Place berries in a large bowl. Add GoodShoog™, lemon juice, vanilla, cinnamon (if using), and salt.
3. Add your chosen thickener. Glucomannan: Mix thoroughly into the GoodShoog™ first to prevent clumping. Cornstarch or tapioca starch: Mix with GoodShoog™ before adding to berries.
4. Transfer the berry mixture to the prepared baking dish.
5. For the topping, combine oats, flour, GoodShoog™, cinnamon, and salt. Stir in melted butter and vanilla until evenly moistened and crumbly.
6. Sprinkle topping evenly over berries without packing it down.
7. Bake 35–45 minutes, until topping is golden and filling is bubbling around the edges.
8. Cool 20–30 minutes before serving to allow the filling to thicken.

Nutrition Information

Per serving (based on 8 servings, using oat flour and glucomannan):

Nutrition will vary depending on berries used. Carbohydrate estimate subtracts tagatose and allulose in GoodShoog™ and counts the trehalose portion as usable carbohydrate. Using cornstarch or tapioca instead of glucomannan adds approximately 3–4g usable carbohydrate per serving.