Healthy Berry Crisp
This is one of my favorite summer desserts! Lightly sweet and bursting with fresh or frozen berries, this healthy berry crisp is made with a maple sweetened oat topping and is naturally vegan, gluten-free, and dairy-free.
This post was originally published with the title Healthier Maple Oat Mixed Berry Crisp, we’ve changed the name and updated it to improve the post but it’s the same great recipe!
About this Healthy Berry Crisp Recipe
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.
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!
Process & Tips
My favorite thing about this gluten-free berry cobbler with oats 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!
Ways to Serve this Healthy Berry Crisp
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.
Enjoy it either hot or at room temperature – I usually serve it hot but it’s honestly really delicious straight from the fridge.
If you’re looking for an extra special dessert, add a scoop of dairy-free ice cream or coconut whipped cream on top!
How 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.
Ingredients & Modifications
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.
Cinnamon: I love adding cinnamon to baked goods, it not only adds delicious flavor to this fruit crisp but it’ll also make your kitchen smell amazing!
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
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Storing Leftovers & Reheating Tips
This berry crisp is a great make-ahead brunch option to keep in the fridge!
Store leftovers in the fridge, covered tightly for up to 5 or 6 days.
Either dish out & reheat individual portions, or allow the baking dish to come to room temperature before trying to reheat the entire dish in the oven.
This Recipe Is…
Healthy Berry Crisp
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*
- 1 cup whole rolled oats
- 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
- 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.