Vegan Mixed Berry Crisp
Indulge in the sweet and tangy flavors of summer with this Vegan Mixed Berry Crisp, a dessert that marries juicy mixed berries—like blueberries, raspberries, strawberries, and blackberries—with a warm, crunchy oat-almond topping. Sweetened naturally with maple syrup and spiced with a hint of cinnamon, this plant-based treat is dairy-free and gluten-free, making it perfect for a variety of dietary needs. The topping is enriched with coconut oil and optional chopped nuts for extra texture, while the berry filling gets a bright lift from fresh lemon juice and vanilla extract. Ready in under an hour, this easy-to-make crisp is ideal for sharing at family gatherings or enjoyed solo with a dollop of dairy-free vanilla ice cream. Whether it’s a casual weekday dessert or a show-stopping holiday treat, this fruit-forward recipe embodies wholesome comfort and vibrant flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 cups Mixed berries (blueberries, raspberries, strawberries, blackberries)
- 0.25 cup Maple syrup
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 1 cup Rolled oats
- 0.5 cup Almond flour
- 0.5 cup Brown sugar
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Coconut oil (solid)
- 0.25 cup Chopped nuts (optional, such as pecans or almonds)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with a bit of coconut oil.
In a large bowl, combine the mixed berries, maple syrup, lemon juice, vanilla extract, and cornstarch. Stir gently to coat the berries evenly, then transfer the berry mixture to the prepared baking dish.
In a separate bowl, mix the rolled oats, almond flour, brown sugar, cinnamon, and salt.
Add the solid coconut oil to the oat mixture, using a pastry cutter or your fingers to work the oil into the dry ingredients until the mixture is crumbly.
If using, stir in the chopped nuts to the crumble mixture.
Evenly spread the crumble topping over the berry mixture in the baking dish, covering the berries completely.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the berries are bubbling.
Remove from the oven and let the crisp cool for at least 10 minutes before serving.
Serve warm, optionally with a scoop of dairy-free vanilla ice cream or coconut cream.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 353.9 g | 129% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 211.5 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2125 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
