Delicious healthy berry crisp with three types of berries – blueberries, blackberries, and raspberries. All combined into a sweet bright filling topped with the most incredible crumbly oat topping. Easy healthy dessert recipe anyone can make, plus its gluten-free and refined sugar free!
This new Healthy Berry Crisp is at the top of my list of crazy healthy-but delicious desserts. It is so decadent but light both at the same time and get this, it is gluten-free and contains not flour or white sugar.
Which means it is yet another healthy-ish dessert that even I can enjoy!
This recipe took me multiple attempts to get just right so I have had my fair share which meant much more biking and running these past few weeks but it was well worth it!
Why you will love this healthy berry crisp
- Super easy recipe to make and a great starter recipe for anyone who is learning to cook.
- Healthier than traditional crisps since it contains no flour or white sugar and much less butter.
- It has the most amazing oat crumble topping that could also double as homemade granola.
- It is gluten-free, which means everyone can enjoy this tasty dessert
- It combines a triple medley of berries that are in season but you can also get them all-year-round!!
Ingredients needed to make this recipe
How To Make Berry Crisp
Berry crisp is so easy to make and really the perfect recipe for a mid-week treat or for entertaining. You really cannot mess this recipe up and it requires very little cooking.
- Mix up the berry filling. I used fresh berries for this recipe and they were amazing! The combination I used was blueberries + blackberries + raspberries but you can use any medley you prefer. You could also use chopped plums as well. To make the filling, add the berries to a mixing bowl with the coconut sugar, maple syrup, cornstarch, and ground cinnamon and mix to coat.
2. Make the crumble topping. Add oats + sugar + almond flour + nuts + cinnamon + salt to a mixing bowl and toss to combine. Pour in the melted butter and mix.
3. Pour the berry filling into a prepared 9×13 pan coated with cooking spray and top with the crumble topping.
4. Bake at 350 degrees for 40-45 minutes.
So crazy good and literally one of my favorite dessert recipes right now! Mostly because it is easy to make and I just love the way the berries burst as they bake. Oh and the crumble topping is just wonderful and I could eat it all day long. I mean I won’t but I could.
Can you use frozen berries to make a berry crisp?
Yes! You can absolutely use frozen berries to make berry crisp and it will be just as easy and delicious. I recommend using a triple berry blend for added flavor and texture.
Can you make berry crisp ahead of time?
You can make this recipe ahead of time and have it ready to go for you’re evening treat. Just make and bake as directed, let cool completely, then double wrap well in aluminum foil and place into the refrigerator.
When ready to serve, remove the foil and bake at 350 degrees F for 25-30 minutes. You just want to make sure to bake it first since the crumble will get soggy if you don’t.
Can you freeze berry crisp?
Berry crisp can easily be frozen after you bake it and let it cool. Once fully cooled, double wrap it up with foil, then plastic wrap. Label it and place it into the freezer for up to 2 months.
To reheat: Let defrost in the refrigerator overnight. Then remove the foil and plastic wrap and bake at 350 degrees F for 25-30 minutes.
Recipe Tips and Variations
- You can use any medley of berries you like or just one. You could also combine a combination of berries with chopped plums. Just make sure to use 2 lbs of fruit.
- If you are out of coconut sugar or cannot find it then you can use light brown sugar in this recipe as well. Munkfruit also works for a much lower sugar version.
- This crisp will store as noted in the post and you can also freeze it + make it ahead. It is such an easy, low-maintenance recipe.
- The crumble topping can also be used as a homemade granola. Just make it as directed, lay it out onto a baking sheet and bake it at 350 degrees F for 15-20 minutes. Let cool, store in an airtight container for up to 4 days. I like to keep mine refrigerated since nuts can spoil.
- You can replace the butter with melted coconut oil.
Did you try this recipe? If you did then please leave a comment and rating below. I would love to hear how yours turned out!Print