Description
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!
Ingredients
Scale
For the berry filling
- 2lbs of fresh berries (use a mix of blueberries, blackberries, and raspberries)
- 1/4 cup coconut sugar
- 1/3 cup real maple syrup
- 3 tablespoons corn starch
- 1/2 teaspoon ground cinnamon
For the oat crumble topping
- 1 cup old fashioned oats – not quick-cooking oats
- 1/2 cup blanched almond flour
- 1/2 cup chopped walnuts or pecans
- 1/2 cup light brown sugar or coconut sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup melted butter
Instructions
- Preheat the oven to 350 degrees F and spray a 9×13 baking dish with cooking spray.
- Mix up the berry filing. Add all of the berries to a medium-size mixing bowl. Add the rest of the filling ingredients and fold it all together to coat the berries. Pour the berry mixture evenly into the bottom of the baking dish and spread it out so it evenly covers the bottom of the pan.
- Make the oat crumble topping. Wipe out the mixing bowl you mixed the berry filing in and add in the oats, almond flour, nuts, sugar, cinnamon, and salt and mix well to combine. Pour the melted butter onto the oat mixture and stir it all together until it forms a crumbly but still slightly wet topping.
- Drop the topping onto the berries to cover the berries.
- Bake in the preheated oven for 40-45 minutes, until the edges are nice and bubbly and the top is golden brown.
- Remove, let cool for at least 10-15 minutes. Serve and top with vanilla ice cream.
Notes
- 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.
- This recipe can also be baked in an 8×8 pan but will take a little extra time to cook, around 50-55 minutes.
- To make ahead: You can make this recipe ahead of time and have it ready to go for your 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.
- To Freeze: 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.
- Prep Time: 10
- Cook Time: 45
- Category: Healthy Desserts
- Method: Baked
- Cuisine: American
