berry crisp recipe

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)

almond flour

coconut sugar

sea salt

cinnamon

TBS coconut oil

TBS maple syrup

berries

TBS honey maple syrup

lemon juice

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:

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Berry Crisp Foil Packs

c. mixed berries (raspberries, blueberries, blackberries)

lemon

c. old-fashioned rolled oats

tbsp. all-purpose flour

pecans

butter,

kosher salt

Vanilla ice cream,

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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 

raspberries

blackberries

blueberries

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!

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Triple Berry Crisp

This berry crisp is filled with a combination of fresh strawberries, blackberries, raspberries and blueberries for a sweet-tart and juicy summer dessert!

Berry Crisp

all-purpose flour

old-fashion, rolled oats

brown sugar

salt

cold, unsalted butter,

raw, sliced almonds (optional—you can sprinkle these in between the crisp topping)

organic cane (or granulated) sugar

cornstarch

strawberries, washed and hulled, and cut into smaller pieces to roughly match the other berries

pacakge blueberries,

raspberries,

blackberries,

lemon juice (about 1-2 teaspoons)

Begin by preparing your crisp topping: add all of the ingredients to the bowl of a standing mixer fitted with a paddle attachment, and mix together until a coarse crumble forms with roughly pea-size pieces; place into a bowl or into a ziplock, and keep cold in fridge until ready to top berry crisp.

Preheat the oven to 350°, and have a medium-size baking dish on hand.

To prepare the filling, combine the cane (or granulated) sugar in a small dish with the cornstarch, and using a fork, mix the two well to combine; set aside for a moment.

Add the berries to a large bowl, along with the lemon zest and juice; then, sprinkle the sugar/cornstarch mixture evenly over top and gently toss to combine very well; turn the berry mixture out into your baking dish.

Top the berries evenly with all of the crisp topping (it may look like too much, but will bake down into the crisp and shrink slightly), and bake the crisp for 50 minutes, covering it very loosely with foil for the last 10 minutes of baking to prevent too much browning, if needed.

Allow the berry crisp to cool for at least an hour before serving, or allow it to cool completely and then chill in the fridge for a cold crisp. Serve plain, or with vanilla ice cream or whipped cream!

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Top 4 berry crisp recipe recipes from across the web

The most viewed berry crisp recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Berry Crisp Recipe

Berry Crisp Foil Packs

Mixed Berry Crisp

Berry Crisp

The most viewed berry crisp recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine