This is one of my favorite summer desserts! This mixed berry crisp can be prepared easily using fresh or frozen berries, depending on what you have on hand.
The juicy triple berry filling pairs perfectly with the maple oat crisp!
This recipe is gluten-free, vegan, and so delicious.
I love to cook, but I’m not much of a baker.
I’m not sure why. Maybe it’s all the exact measuring that’s involved or how many steps & ingredients are usually involved.
I do, however, make a few exceptions to my no-baking rule, particularly in the summer when berries are at their peak (and the fall when I get to make this delicious caramel apple crisp).
Whether it’s a simple Sunday supper or celebrating with friends over a casual dinner, chances are I’m making a crisp.
They’re always a huge hit and they aren’t fussy to make.
Easy ingredients and delicious results? I’ll take it!
reasons you’ll love this berry crisp recipe
- The ingredient list is short, simple and works with any combination of berries
- You can make this berry crisp with frozen berries, so you can enjoy it all year long
- It’s not overly sweet, and I’ve found people prefer this version since they can actually taste the berries
- Just like this strawberry raspberry almond crisp, this recipe is so healthy you can eat it for breakfast or serve as a sweet option at brunch
- This version of our family favorite dessert is naturally gluten-free, dairy-free, and refined sugar free so we can all enjoy it
meal prep tips & how to store this triple berry crisp
- This berry crisp is great to make-ahead of time & keep in the fridge
- Can be served either hot or at room temperature
- Serve with a scoop of dairy-free ice cream for an extra special dessert
- Store leftovers in the fridge, covered tightly for up to 5 or 6 days
- Either dish out & reheat individual portions, or allow baking dish to come to room temperature before trying to reheat entire dish in the oven
Tip: Be sure to let the crisp cool for at least 15 minutes so the berry filling can thicken & set properly. This makes for a much better texture and is totally worth the wait!
recipe notes, modifications & adaptations
- Be sure to omit the pecans to keep this frozen berry dessert recipe nut-free
- Use fresh or frozen berries, whatever you happen to have on hand will work great
- And feel free to use any combination of berries you like, it’ll still taste delicious
- I used melted coconut oil to keep the topping dairy-free, but feel free to use melted butter if you prefer
- If you are gluten-free be sure to buy oats that are specifically labeled gluten-free
- To make oat flour pour 1 cup of whole rolled oats into a food processor or high-speed blender and process until it is finely ground
- Or, to save time you can purchase pre-made oat flour
this recipe is…
I hope you’ll make this Healthier Maple Oat Mixed Berry Crisp recipe soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Healthier Maple Oat Mixed Berry Crisp
For the base:
- 4 cups fresh or frozen defrosted blueberries
- 2 cups fresh or frozen defrosted raspberries
- 2 cups fresh or frozen defrosted blackberries
- 1 lemon juiced
- ¼ cup pure maple syrup
For the topping:
- 1 cup oat flour*
- 1 cup whole rolled oats
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup chopped pecans optional
- ⅓ cup coconut oil melted
- ½ cup pure maple syrup
- Preheat the oven to 350F.
- Add the blueberries, raspberries, blackberries, lemon juice, and ¼ cup maple syrup to a large oven-proof baking dish.
- In a medium bowl combine the oat flour, rolled oats, salt, cinnamon, and pecans (if using). Pour in the melted coconut oil (or butter) and ½ cup maple syrup. Stir together until well combined. If the mixture seems a little wet let it sit for a minute or two to thicken up.
- Using your hands or a large spoon, layer the oat mixture over the berry mixture.
- Bake, uncovered until the berries are bubbling and the topping is browned, about 45-50 minutes. You may want to place a sheet pan lined with foil under the baking dish to catch spills in case the berries bubble over the side of the dish while baking.
- Let cool at least 15 minutes for the berry layer to thicken. Serve hot or at room temperature.
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