This Mixed Berry Crisp is the perfect summer dessert. It’s easy to make, it’s vegan and gluten-free, and even low in sugar. AND… it’s still full of berry-vicious flavor. So, dessert without a side of guilt!
This recipe is super versatile, depending on what’s in season. In the summer, I like to use fresh berries, peaches, plums or apricots. In the winter you can easily sub fresh pear or apple.
Did you know?
The darker the berry the sweeter the fruit! Dark red, and often smaller, strawberries are sweeter and more flavorful.
But as for blueberries and blackberries, it is the opposite ~ the plumper they are, the sweeter they tend to be. At least in my humble berry-loving opinion.
At the markets look for dark red strawberries with no signs of white on the berry, and with bright green tops. And they should have a wonderful strawberry-y aroma.
And I always buy organic berries, as they are considered one of the Dirty Dozen.
Fresh berries at my local farmers market
Back to the recipe… a fun and elegant way to make this dessert is in these mini 4-oz ramekins, which are perfect for individual desserts. But you can also make this in a small baking dish.
I like to serve these in mini ramekins
Here I use a combo of organic blueberries, raspberries and strawberries. But even just a blackberry crisp would be delish!
TIP: A good rule of thumb with all berries is to wash them just before enjoying. Otherwise, they can spoil easily.
For the topping I use old-fashioned rolled oats mixed with sliced almonds, cinnamon, maple &/or honey, and a little coconut oil. I go light on the sweetener, but you can certainly add another 1 – 2 tablespoons of maple or honey for a sweeter dessert.
Not an almond fan? Pecans and walnuts also work great here. Or sub pumpkin seeds for nut-free. Or do a combo of nuts n’ seeds.
This crisp topping tastes like granola
Crisps ready for the oven
This is essentially a one-bowl recipe with easy cleanup. You can mix the berries in a large mixing bowl, then add to your baking dish(es). Then in the same mixing bowl mix the topping ingredients, top the berries, and bake!
You know when the crisps are done because they will be a little bubbly and the top will be, well, crisp. Like granola.
What to serve with this dessert?
- vanilla vegan ice cream, such as Coconut Bliss
- mint chip vegan ice cream, such as Nada Moo
- caramel almond brittle vegan ice cream, by Ben & Jerry’s
- dollop of Greek yogurt (plant-based or dairy)
- dollop of coconut yogurt
- fresh whipped coconut cream
- fresh whipped heavy cream
Crisp with Nada Moo mint chip n’ice cream
If you make this Mixed Berry Crisp please leave a comment below and let me know how it turns out. Or tag me on Instagram, I love seeing your creations!
Like this recipe? Check these out…
Dark Chocolate Sea Salt Granola
AB&J S’Mores
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servings
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- 2 cups fresh mixed berries stem and quarter strawberries
- 3/4 cups old-fashioned rolled oats
- 1/4 cup raw sliced almonds
- 1/4 tsp ceylon cinnamon
- 2 tbsp unrefined coconut oil
- 2 tbsp pure maple syrup I like the dark amber
- 1/2 tsp pure vanilla extract
- 1 generous pinch fine pink salt
Ingredients
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- heat oven to 350° and line a sheet pan with parchment paper
- in a large mixing bowl combine berries, then divide evenly among four 4-oz ramekins (or a small baking dish)
- in the same mixing bowl, add oats, almonds and cinnamon
- melt coconut oil, maple and vanilla with a pinch of salt, then mix with oats
- top crisps with oat mixture and bake until slightly bubbly and top is crisp, about 30 minutes; let sit 5-10 minutes and serve
Original recipe created by Jerran Boyer
www.healthnutchefs.com