This Vegan Berry Crisp is easy to make and filled with mixed berries and topped off with a grain-free crisp topping. Takes less than 10 minutes to put together and it’s healthy enough for breakfast and even more perfect for dessert with a scoop of dairy-free ice cream! It’s gluten-free, vegan, paleo, refined sugar-free and includes a low carb keto option.
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Updated July 2020
A HEALTHY VEGAN BERRY CRISP RECIPE
Looking for a healthy and delicious way to use up some of those juicy sweet berries. Whenever we have an overload of summer fruit, this vegan berry crisp is always a huge hit and the best part is, it takes less than 10 minutes to prepare.
We love making fruit crisps all year round but especially during the summer time when we have an abundance of berries. They are super quick and easy to make and are always a crowd pleaser! The best part about making crisps is that they are perfect for using up a batch of any fresh or frozen fruit you have in your kitchen or freezer.
Whether you are craving an Apple Crisp, Peach Crisp or Strawberry Rhubarb Crisp, you simply can’t go wrong!
WHAT IS THE DIFFERENCE BETWEEN A VEGAN BERRY CRISP AND a VEGAN BERRY CRUMBLE?
Well, many people use the name interchangeably but the main difference between a triple berry crisp and a mixed berry crumble is all in the topping.
So a crisp topping is typically made with a combination of oats, butter and sugar.
While a crumble topping consists of a mixture of flour, butter and sugar so it resembles more of streusel topping.
INGREDIENTS YOU NEED
FOR THE FRUIT FILLING:
- fresh berries OR sub with frozen, thawed, drained and patted dry
- coconut sugar – can sub with brown sugar or golden monk fruit sweetener
- arrowroot starch – you can also sub with tapioca starch, corn starch or use 1/2 teaspoon of xanthan gum if you want a low carb or keto berry crisp
- lemon juice
FOR THE CRISP TOPPING:
- almond flour – be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- finely chopped pecans, sliced almonds and coconut flakes – classic fruit crisps use rolled oats in their crumble topping but since we are trying to keep this grain free, we use a combination of nuts and coconut flakes to give it that oaty texture. If you’re not grain-free, feel free to use gluten free old fashioned rolled oats instead.
- for a vegan fruit crisp use softened coconut oil (you want the texture like softened butter – use refined if you prefer it without the coconut flavor)
- maple syrup – you can sub with honey if not vegan or use Lakanto sugar-free maple syrup for a low carb or keto crisp
- coconut sugar – can sub with brown sugar or golden monk fruit sweetener
- vanilla extract and ground cinnamon – adds dimension, flavor and makes this paleo berry crisp tasty and delicious
OPTIONAL FOR SERVING:
Dairy-free coconut ice cream, or your favorite ice cream if not vegan or paleo
HOW TO MAKE A VEGAN BERRY CRISP
- PREHEAT OVEN to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
- PREP THE FILLING:
- If using fresh berries: Wash and dry berries.
- If using frozen berries: Thaw and drain.
- Add to a large mixing bowl then add coconut sugar, lemon juice and arrowroot starch and toss it all together.
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- TRANSFER TO BAKING DISH: Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.
- MAKE THE CRUMBLE TOPPING: Rinse and dry your bowl then combine all the ingredients for the crisp topping using a fork or clean hands until the mixture is combined and sticks together like cookie dough. Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.
-
- SPRINKLE the mixture evenly over the filling.
- BAKE in the oven for 30-35 minutes, or until the fruit begins to bubble and the topping is light and golden brown. Allow to cool for at least 10 minutes.
SERVING SUGGESTIONS:
- Serve warm with coconut ice cream, whipped cream or yogurt.
RECIPE TIPS AND VARIATIONS
- Use fresh summer berries for best results.
- Use any combination of fruit you have on hand such as apples, peaches, cherries or any type of berry!
- If not paleo, grain-free or Keto, you can make a classic oat berry crisp by substitute the pecans, almonds and coconut flakes with one cup of rolled oats
CAN YOU MAKE THIS AHEAD OF TIME
Yes. You can prepare the fruit filling and the crumble topping ahead of time and store them separately in an airtight container in the fridge. On the day you plan to serve it, simply spread the filling in to the pie pan and add the crisp topping then bake.
HOW TO STORE VEGAN BERRY CRISP
To store leftovers, cover with plastic wrap or store in an airtight container with the lid in the fridge for up to 3 days.
CAN YOU FREEZE A FRUIT CRISP
I would recommend freezing the paleo berry crisp unbaked. This will ensure that your fruit crisp won’t get soggy.
To Freeze: Prepare the crisp, but do not bake. Wrap tightly with plastic wrap and foil or an air-tight lid. Freeze.
To Prepare From Frozen: Thaw in the fridge and bake as instructed.
More berry recipe you might like:
Icebox Cake with Mixed Berries
Breakfast Pizza with Mixed Berries
This Berry Crisp is easy to make and filled with mixed berries and topped off with a grain-free crisp topping. Takes less than 10 minutes to put together and it's healthy enough for breakfast and even more perfect for dessert with a scoop of dairy-free ice cream! It's gluten-free, vegan, paleo, refined sugar-free and includes a low carb keto option.
- 1 cup fresh strawberries washed, dried, hulled & chopped (if using frozen, be sure to thaw, drain & pat dry)
- 1 cups fresh blueberries , if using frozen, be sure to thaw, drain & pat dry
- 1 cup fresh blackberries , if using frozen, be sure to thaw, drain & pat dry
- 1 cup fresh raspberries , if using frozen, be sure to thaw, drain & pat dry
- 5 tablespoons coconut sugar can sub with golden monk fruit sweetener
- 2 tablespoons arrowroot starch you can also sub with tapioca starch corn starch or use 1/2 teaspoon of xanthan gum
- 2 teaspoon lemon juice
- 1 1/4 cups superfine blanched almond flour
- 1/2 cup coconut flakes , chopped
- 1/3 cup pecans , finely chopped
- 1/4 cup sliced almonds , roughly chopped
- 1/2 cup softened coconut oil , you want the texture like softened butter – use refined if you prefer it without the coconut flavor or use ghee or butter if not vegan
- 1/4-1/3 cup maple syrup , you can sub with honey if not vegan or use Lakanto sugar-free maple syrup for a low carb or keto crisp (add more according to sweetness preferred)
- 2 tablespoons coconut sugar , can sub with brown sugar or golden monk fruit sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
If using fresh berries: Wash, dried and cut up the strawberries into small pieces.
- If using frozen berries: Thaw and drain.
Add to a large mixing bowl then add coconut sugar, lemon juice and arrowroot starch and toss it all together.
- Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.
- Rinse and dry your bowl then combine all the ingredients for the crisp topping using a fork or clean hands until the mixture is combined and sticks together like cookie dough.
- Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.
- Sprinkle the mixture evenly over the filling.
- BAKE in the oven for 30-35 minutes, or until the fruit begins to bubble and the topping is light and golden brown. Allow to cool for at least 10 minutes.
