Baked Triple Berry Crisp (No Dairy)

This is one of my favorite summer desserts! Lightly sweet and bursting with fresh or frozen berries, this triple berry crisp is made with a delightfully crisp maple sweetened oat topping and is naturally vegan, gluten-free, and dairy-free.

If I Could Only Eat One Dessert For the Rest of My Life…

I love to cook, but admittedly I’m not much of a baker.

I’m not sure why…maybe it’s all the exact measuring or how many steps & ingredients are usually involved.

I do, however, make a few exceptions to my no-baking rule, like for these one-bowl dessert recipes and easy quick breads & muffins.

But the one time I really can’t resist it is 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 very good that I’m making a simple crisp or cobbler.

They’re always a huge hit and they aren’t fussy to make, a few easy-to-find ingredients and a baking dish is pretty much all you need.

The juicy triple berry filling pairs perfectly with the maple oat crisp (and a scoop of ice cream on the side). 

The best part is since you can make it with fresh or frozen berries you can enjoy this one all year round!

My favorite thing about dairy-free berry crisp is that the ingredient list is short, simple and works with any combination of berries.

All you have to do is make your berry filling right in the baking dish, mix together your oat crumble topping with maple syrup & sprinkle it on top.

Pop it into a hot oven and bake until the berries are bubbling and the topping is a beautiful golden brown.

The method is so simple but the results are downright delicious.

It’s not overly sweet, and I’ve found people prefer this version since they can actually taste the true flavor of the berries!

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!

Need to Make Your Own Oat Flour?

It’s super simple to make your own oat flour at home.

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 – it’s seriously that easy! 

Of course, to save time, you can also use pre-made oat flour. 

Look for it in well-stocked grocery stores in the baking aisle or gluten free section, or find it easily online.

Ingredient Notes

Berries: You can use fresh or defrosted frozen berries, whatever you happen to have on hand will work great. I used a combination of blueberries, raspberries and blackberries but you could use any combination of berries that you like. If you’re using frozen berries be sure to thaw them first before baking.

Lemon juice: I love the lift and brightness that fresh lemon juice adds to fruit-based desserts. You can also use lime juice in its place. The added bonus is that the lemon juice will keep the color of your final dish nice & vibrant too!

Pure maple syrup: I used maple syrup in this recipe to keep it both refined sugar free and vegan  but you could use any liquid sweetener you like (such as honey or agave) in its place.

Coconut oil: I used melted refined coconut oil to keep the topping dairy-free, but feel free to use melted butter if you prefer, or even a neutral flavored oil such as avocado oil.

Oat flour: Oat flour is a great gluten free baking staple to keep on hand in your pantry! I use it often in my one-bowl baking recipes. You can make your own using my directions above, or to save time you can purchase pre-made oat flour.

Rolled oats: Whole rolled oats (not quick cooking oats) work best for this recipe. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free. Please note that steel cut oats will not work for this crisp recipe.

Chopped pecans: The chopped pecans add great texture to this recipe but are entirely optional. Be sure to omit the pecans to keep this frozen berry dessert recipe nut-free

This Recipe Is…

Dairy FreeGluten FreeNut FreeVeganVegetarian

4.93 stars (14 ratings)

Baked Triple Berry Crisp (No Dairy!)

by Robyn Conley Downs

Servings: 10

Prep: 10 minutes mins

Cook: 50 minutes mins

Cooling & Resting Time: 15 minutes mins

Total: 1 hour hr 15 minutes mins

This is one of my favorite summer desserts! Lightly sweet and bursting with fresh or frozen berries, this triple berry crisp is made with a delightfully crisp maple sweetened oat topping and is naturally vegan, gluten-free, and dairy-free.

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Ingredients

For the base:

• 4 cups blueberries, fresh or frozen defrosted
• 2 cups raspberries, fresh or frozen defrosted
• 2 cups blackberries, fresh or frozen defrosted
• 1 lemon, juiced
• ¼ cup pure maple syrup

For the topping:

• 1 cup oat flour*, see notes
• 1 cup whole rolled oats, see notes
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup chopped pecans, optional (omit for nut-free)
• ⅓ cup refined coconut oil, melted
• ½ cup pure maple syrup

Equipment

• Mixing Bowl
• Large Baking Dish
• Stainless Steel Baking Sheet

Instructions 

• 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.

Notes

*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, you can purchase pre-made gluten-free or regular oat flour. I linked my favorite above for you.

For gluten-free, be sure to buy oats and oat flour that are specifically labeled gluten-free.

For nut-free, be sure to omit the optional pecans.

Nutrition information calculated using coconut oil, pecans and all three types of berries.

For more ingredients & modifications, see the blog post above.

Course: Brunch, Dessert

Cuisine: American

Nutrition Information:

Serving: 1 (of 10), Calories: 305kcal, Carbohydrates: 46g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 64mg, Potassium: 294mg, Fiber: 7g, Sugar: 23g, Vitamin A: 107IU, Vitamin C: 24mg, Calcium: 63mg, Iron: 2mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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