Healthy Berry Crisp
This Healthy Berry Crisp is the perfect summer treat made with fresh or frozen fruit and a nutty crisp topping. It's vegan, gluten free, refined sugar free, and ready in 30 minutes!
Equipment
Ingredients
Berries
- 3 cups mixed berries, *I used blackberries, blueberries, raspberries & strawberries
- 1 tbsp cornstarch
Crisp
- 1 cup rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup sliced almonds
- 1/2 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup melted vegan butter
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the berry filling: Add the berries to an 8-inch pie dish or baking dish. Sprinkle the cornstarch over the berries and stir until evenly coated.
- Make the crisp topping: In a large mixing bowl, combine the oats, chopped walnuts, sliced almonds, almond flour, maple syrup, melted vegan butter, and vanilla extract. Stir until the mixture is combined.
- Assemble and bake: Evenly sprinkle the crisp topping over the berry mixture. Bake for 30 minutes, or until the fruit is bubbly and the topping is lightly golden.
- Serve: Let cool for a few minutes before serving. Enjoy warm with a scoop of vegan vanilla ice cream.
Video
Notes
- This recipe will work with fresh or frozen berries. I typically use frozen berries since they are cheaper and make the filling extra juicy, but fresh berries are great when in season.
- Adjust the cornstarch based on your berries. When using frozen berries, I recommend using the full 1 tablespoon of cornstarch because they release extra moisture as they bake. If you’re using fresh berries, 1/2 tablespoon is all you'll need.
- Store leftovers in the fridge. Reheat in the microwave or oven at 350F for about 10 minutes.
Serving: 1serving, Calories: 283kcal, Carbohydrates: 29g, Protein: 6g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 47mg, Potassium: 241mg, Fiber: 4g, Sugar: 16g, Vitamin A: 8IU, Vitamin C: 32mg, Calcium: 73mg, Iron: 1mg
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