berry crisp

This strawberry blueberry crisp is a healthy gluten-free fun summer dessert filled with warm bursting berries under a crunchy buttery crust.

Strawberry Blueberry Crisp

strawberries (frozen

blueberries (frozen

tbsp corn starch (or tapioca flour

coconut sugar

almond flour

.5 cup old fashion oats

butter oil

tsp vanilla extract

cinnamon

Preheat the oven to 350F and grease a casserole dish with butter or ghee. Mine is a weird &quot;flag&quot; size of 10 x 6, whatever you have as close to that will work like a square 8 or 10-inch pan.   

Mix berries with sugar and starch then place them in the bottom of the pan.

Mix all of the topping ingredients.  Once the topping ingredients are well combined.  Spread the topping over the top of the apples.  

Bake at 350F for 30-35 minutes then broil for 1-2 minutes or until the topping is golden brown.  DO NOT OVERBOIL OR IT WILL BURN! Watch it like a hawk when it&#039;s under the broiler! DO NOT WALK AWAY

This Berry Crisp is made with fresh or frozen berries and topped with a buttery brown sugar crumble.

Berry Crisp

old fashioned oats

all purpose flour

brown sugar

sugar

salt

unsalted butter, melted

berries

lemon juice

Vanilla ice cream,

Preheat oven to 350°F. Grease a 9 1/2 inch deep dish pie plate or similar sized baking dish. Set aside.

In a large bowl, combine oats, flour, sugars, salt, and cinnamon. Add melted butter and stir until well combined. Transfer to the freezer for a few minutes while you assemble the fruit filling.

Topping:

In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish.

Sprinkle the topping over the berries (pressing some of it together with your fingers to form clumps). Bake for 40-50 minutes until the fruit is bubbling and juicy and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.

Filling:

This Healthy Berry Crisp Recipe with a Coconut Oat Crumb Topping is a delicious summer dessert recipe! It's vegan, gluten-free, dairy-free and has no refined sugar but no one would ever guess that it's healthy!&nbsp;

Healthy Berry Crisp Recipe

oats

unsweetened (shredded coconut)

sea salt

TBS coconut oil

TBS maple syrup

TBS honey maple syrup

tsp pure vanilla extract

instant tapioca

Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate or 9x9” baking dish, set aside.

In a medium bowl, combine oats, coconut, almond flour, coconut sugar, cinnamon and salt.

Add coconut oil and maple syrup and stir until combined. Set aside.

Make topping:

In a small bowl mix together the coconut sugar, tapioca, cinnamon and salt. Set aside.

Put the berries in a large bowl and add honey, lemon juice and vanilla, stir to combine.

Add the dry mixture to the berries and stir until evenly combined.

Pour the berry mixture into the prepared pie plate.

Evenly sprinkle the crumb topping over the filling.

Bake in the preheated oven until the filling bubbles and topping is golden-brown, about 45 to 50 minutes.

If the filling isn’t bubbling but the top is browning, loosely cover with aluminum foil and continue baking.

Let cool on a wire rack. Serve warm or at room temperature, with vanilla ice cream!

Make the Berry Filling:

When summer berries are at their peak, make this warm berry crisp and enjoy it with a scoop of frozen yogurt or whipped cream.

Triple Berry Crisp

strawberries

blueberries

raspberries

lemon

cornstarch

Quaker quick oats ((check labels for gluten-free))

light brown sugar (not packed)

tbsp butter

Heat oven to 375F degrees.

Combine strawberries, blueberries, raspberries, agave nectar or sugar, 1/4 tsp cinnamon and lemon zest in large bowl.

Sprinkle with cornstarch. Toss until fruit is coated.

Place fruit in an ungreased pie dish.

Mix remaining topping ingredients in a medium bowl and sprinkle over fruit.

Bake about 40 minutes or until topping is golden brown and fruit is tender.

Get your bake on without turning on the oven with this Vegan Instant Pot Nectarine Berry Crisp. It&#039;s an easy no-bake dessert recipe made in the Instant Pot. Jammy blueberries and nectarines get cooked in the Instant Pot (just 1 minute) and are paired with a skillet-made crisp topping.

Vegan Instant Pot Nectarine Berry Crisp

firm-ripe medium nectarines

Cooking spray or neutral-flavored oil, (for the pot)

organic cane sugar

organic brown sugar or organic cane sugar

ginger

cardamom ((optional))

salt salt

pure almond extract ((or pure vanilla extract))

cornstarch or arrowroot powder

refined coconut oil

almond flour almond meal

pecans, (chopped)

vanilla ice cream

Leave the nectarines unpeeled and use a serrated knife to slice them into 3/4-inch-thick wedges. You will end up with about 6 cups of sliced nectarines.

Coat the inner pot of the Instant Pot with cooking spray or lightly grease with oil.

Add the sliced nectarines and blueberries to the inner pot. Top with the cane sugar, brown sugar, a pinch of salt, cinnamon, ginger, cardamom (if using), almond extract (or vanilla extract), and lemon juice. Stir gently to coat the fruit.

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 1 minute.

Meanwhile, prepare the Crisp Topping: In a large skillet, heat the coconut oil over medium heat. Once the oil is melted and hot, add the oats, almond flour, pecans, brown sugar, cinnamon, and salt. Cook, tossing frequently to prevent burning, until toasted and lightly browned, 5 to 7 minutes. Carefully transfer the crisp topping to a large piece of parchment paper and spread out to cool slightly.

Once the 1-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.

In a small bowl, whisk together the cornstarch with 1 tablespoon water until dissolved into a slurry. Open the pot and pour the slurry into the nectarine-blueberry filling. Select the Sauté setting and bring to a boil, stirring gently until the filling has thickened, 1 to 2 minutes.

Transfer the nectarine-blueberry filling to a large serving bowl or individual dessert bowls and sprinkle generously with the Crisp Topping. Serve warm with vegan vanilla ice cream if desired.

Easy and delicious vegan Instant Pot recipes that are perfect for summer! You can find these recipes in my cookbook, The Vegan Instant Pot Cookbook, and in the PDF guide below.  

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VEGAN INSTANT POT RECIPES FOR SUMMER | 3 easy recipes

The easy Blueberry Crisp recipe is quick to make and perfect for any summertime BBQ!

Blueberry Crisp

butter, melted

quick oats

Preheat oven to 350°F. Coat a 9&#215;13 (3- quart) baking dish with non stick spray, set aside.

Crisp

In a large bowl combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour. Stir to combine completely. Set aside while you make the filling.

Filling

Place the blueberries in another large bowl. Add in the lemon juice (and zest if using), sugar, and cornstarch. Stir gently to combine and coat all the blueberries. 

Spread the blueberries in the prepared pan and top evenly with the crisp mixture. 

Bake for 45 &#8211; 50 minutes until the crisp is browned and the blueberries are bubbly. Allow the crisp to rest for at least 20 minutes before serving. Can be enjoyed warm, room temperature or cold.

This fruit crisp is made up of bright, fresh berries, then it's adorned with the most delicious crispy, sweet, buttery, oat filled topping and finished with a generous scoop of rich vanilla ice cream.

(106 grams) all-purpose flour

(53 grams) old fashioned rolled oats

(105 grams) packed light brown sugar

(50 grams) granulated sugar

tsp salt

(113 grams) unsalted butter

oz raspberries ((2 1/2 cups))

oz fresh blueberries ((2 heaped cups))

oz fresh blackberries ((1 heaped cup))

(68 grams) granulated sugar

Tbsp (15 grams) cornstarch

Preheat oven to 375 degrees. Butter a 9 by 9-inch or 11 by 7-inch baking dish.&nbsp;

For the crumble: In a mixing bowl whisk together flour, oats, brown sugar, granulated sugar, cinnamon and salt.&nbsp;

Add butter and cut into mixture using a pastry cutter or fork (or rub with fingertips), until mixture resembles coarse crumbs. Transfer to refrigerator.

For the filling: Rinse berries and let drain (but don't dry). Transfer to baking dish.

In a small bowl whisk together sugar and cornstarch. Pour cornstarch mixture evenly over berries then toss to evenly coat.&nbsp;

Remove crumble from refrigerator and sprinkle evenly over berries.&nbsp;

Bake in preheated oven until filling is bubbling and topping is golden brown and crisp, about 30 - 35 minutes. Serve warm with vanilla ice cream.&nbsp;

Recipe source: Cooking Classy&nbsp;

There&#039;s nothing better than freshly picked berries in the summertime; so it&#039;s only natural that the best, easiest dessert to prepare in the summertime is a fruit crisp.  This healthy baked berry crisp features all the components of a classic berry crisp: deliciously sweet and tart berries, topped with a crispy crumble made with flour, oats, sugar, and butter.  This berry crisp is delicious enough to bring to a barbeque, but also easy and healthy enough to make for yourself to snack on during the week.  If you&#039;re looking for something to do with all of those berries, this is the recipe for you.

Healthy Baked Berry Crisp

berries (raspberries, blackberries, blueberries, strawberries

corn starch

sugar (I use Cane Sugar)

flour

butter

Preheat the oven to 375F.

Toss the berries with the corn starch, sugar and cinnamon.

Pour the berry mixture into a round pie or tart dish.

Combine the flour, oats, sugar, brown sugar, cinnamon, and vanilla extract in a mixing bowl.

Melt the butter and add it to the dry ingredients.

Stir to combine.

Using your fingers, sprinkle the crumble topping evenly on top of the berry mixture.

Bake for 40 minutes or until the berries are cooked down and bubbly, and the topping is browned to your liking.

A delicious Mixed Berry Crisp with plenty of juicy fresh berries and a buttery oat crisp topping. This recipe is a tried and true favorite and could not be easier to make!

Mixed Berry Crisp 

blackberries

arrowroot starch

vanilla extract

lemon zest

maple syrup

gluten-free old fashioned oats

dark brown sugar

butter, diced

Spray a 9×13 baking pan with non-stick spray and preheat your oven to 350 degrees.

Add the raspberries, blackberries, blueberries, arrowroot starch, vanilla extract, lemon juice, lemon zest, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared baking dish.

Next, make the crisp topping. Add the gluten free oats, almond flour, brown sugar, ground cinnamon, and butter to the mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy crumble topping.

Bake the crisp at 350 degrees for 20-25 minutes until the top is golden brown and the fruit is bubbling around the edges.

Let cool for 5-10 minutes before serving. Enjoy!

100% making this for labor day weekend - will definitely be a crowd please!! love the different flavors of the berries, especially when paired with some vanilla ice cream -yum!

https://content.jwplatform.com/videos/1lFcPuFB.mp4

Blueberry Crisp is a quick, easy, amazing dessert recipe that boasts sweet and syrupy blueberries with a crunchy golden oat topping. And it&#x27;s even better served warm with a scoop of vanilla ice cream on top!

(4 cups) blueberries

whole wheat pastry flour (OR all-purpose white flour)

(3/4 stick) unsalted butter (cubed & at room temperature)

With the rack in the center position, preheat the oven to 375°F.

In a medium bowl, toss the blueberries with the cornstarch to coat. Then sprinkle the sugar over the top and toss again.

In another medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Scatter the cubed butter over the top and use a fork or pastry cutter to work it into the oat mixture until crumbly.

Transfer the blueberries to a deep 9-inch pie plate (or 6 to 8 cup baking dish). Evenly top with the oat mixture. Bake for 40 to 45 minutes or until the berries are thick and bubbly and the oats are golden and crunchy. Serve warm or at room temperature.

The easiest Triple Berry Crisp made with frozen berries for a juicy berry filling nestled under a crispy oat topping.&nbsp;

all-purpose flour

unsalted butter (, melted)

berries (**raspberries, blackberries and blueberries)

Preheat oven to 350 degrees F.

Make the topping first by combining the oats, flour, sugar, brown sugar, cinnamon and salt. Stir to combine.&nbsp;

Pour in the melted butter and stir to incorporate. Set aside.

In another bowl add the frozen berries, flour, sugar, salt, lemon juice and vanilla extract and toss gently to combine.&nbsp;

Pour mixture into an 8x8’’ or similar size casserole dish or pie plate. Glob the topping ingredients evenly over the top (I say “glob” because the mixture will be softer than your normal dry crumble topping, because of the melted butter).

Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges.&nbsp;

Remove from the oven, place on a wire rack, and allow to cool for at least 7-10 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.

Cover leftovers and store in the refrigerator for up to 5 days.

You might also love easy homemade&nbsp;apple crisp!

https://content.jwplatform.com/videos/TxpaQJWn.mp4

The easiest Triple Berry Crisp made with frozen raspberries, blueberries and blackberries for a juicy berry filling nestled under a crispy oat topping.

This is the best dessert for summer BBQs when berries are in season, or anytime of year if you use frozen berries!

butter,

strawberries,

orange juice

vanilla

Preheat oven to 350°F. Coat a 9&#215;13 baking dish with nonstick spray, set aside.

In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.

Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.

Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.

Bake for 45 minutes, until the top is golden and the berries are bubbly.

Great for a mid-winter dessert (or breakfast) this mixed fruit and berry crisp will remind you of warm summer afternoons.

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