This Maple Oat Mixed Berry Crisp combines juicy berries with a naturally sweetened maple oat topping for an easy, delicious dessert.
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 maybe (and let’s be honest here) it’s because if I bake I eat a little bit too much of what I bake.
I do, however, make a few exceptions to my no-baking rule, particularly in the summer when berries are at their peak. Who can resist a juicy berry crisp? Not me, that’s for sure.
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!
My go-to crisp recipe used to employ a ton of white flour, refined sugar, and butter. The results were tasty, of course, but also left me with a blood sugar spike and a tummy ache.
Not wanting to be without my favorite family dessert I set out to create a version without gluten, dairy, or refined-sugar. I know that list doesn’t sound very exciting, but trust me, this Maple Oat Mixed Berry Crisp is good.
Like, seriously good.
It’s not overly sweet, and I’ve found people prefer this version since they can actually taste the berries. Plus it’s so healthy you can eat it for breakfast. Which we’ve done. A lot.
I made 4 batches of this Maple Oat Mixed Berry Crisp for my friend’s baby shower brunch and it was the most popular recipe of the day.
Many guests even went back for seconds (and thirds) including the mama-to-be, which made me pretty darn happy.
One little girl, Eloise, loved it so much she asked me for the recipe. I gave Eloise my card and promised her the recipe would be up soon. In turn she promised me she’d make it with her mom and dad once the recipe was posted. Good deal!
The topping for this Maple Oat Mixed Berry Crisp uses a combination of ground oat flour and whole rolled oats. Don’t be intimidated by the oat flour, it’s super easy to make in any type of blender or food processor.
You can make extra to have on hand so that you can whip up this crisp today and then a batch of my popular Oatmeal Pancakes over the weekend. The week is sounding pretty delicious already!
Just be sure to use gluten-free oats if gluten is an issue for you. I used melted coconut oil to keep the topping dairy-free, but feel free to use melted butter if you prefer.
And feel free to use any combination of berries you like, it’s all good. As written this recipe is gluten-free, dairy-free, and vegan.
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Allow your child to select the berries for the crisp. If she likes raspberries, for example, allow her to select and use raspberries.
2 | Have your child help! He can stir together the oat topping and pour it over top of the berries. Kids that help in the kitchen are more likely to eat what they’ve created.
3 | Be sure to omit the pecans to keep this recipe nut-free.
THIS RECIPE IS . . .
Gluten-Free, Dairy-Free, Naturally Sweetened, Nut-Free, Vegetarian and Vegan
Maple Oat Mixed Berry Crisp
- Yield: 10 1x
Description
This Maple Oat Mixed Berry Crisp combines juicy berries with a naturally sweetened maple oat topping for an easy, delicious dessert.
Ingredients
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)
â…“ cup coconut oil, melted
½ cup pure maple syrup
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.
If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
Allow your child to select the berries for the crisp. If she likes raspberries, for example, allow her to select and use raspberries.
Have your child help! He can stir together the oat topping and pour it over top of the berries. Kids that help in the kitchen are more likely to eat what they’ve created.
Be sure to omit the pecans to keep this recipe nut-free.
