Healthier Maple Oat Mixed Berry Crisp - Real Food Whole Life

Healthier Maple Oat Mixed Berry Crisp

August 5, 2015 (Updated on October 31, 2021)

silver spoon scooping out blueberry dessert from circle baking dish

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.

close up of round baking pan with blueberry dessert and silver spoon

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
hand scooping berry dessert out of floral baking dish

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…

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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!

hand scooping blueberry crisp out of a baking dish
silver spoon scooping out blueberry dessert from circle baking dish
5 from 5 votes

Healthier Maple Oat Mixed Berry Crisp

Yield 10
Prep Time 10 mins
Cook Time 50 mins
Cooling & Resting Time 15 mins
Total Time 1 hr 15 mins

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.


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
  • 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.


*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.
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 they like raspberries, for example, allow them to select and use raspberries.
Have your child help! They 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.
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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32 comments to " Healthier Maple Oat Mixed Berry Crisp "

  • Kelly Sparrer

    Delicious! I made this last night but substituted almond flour for the oat flour and added strawberries from the local farm stand to the berry mix. I may or may not be eating this for dinner…it’s healthy, right?

    • Robyn Downs

      Kelly, I will definitely try substituting some almond flour for the oat flour next time! I may or may not have eating this one for breakfast, lunch and dinner. 🙂

  • Megan @ Meg is Well

    I know what you mean about baking. Sometimes I just don’t want to exactly measure everything or I know I’ll eat way to much of it so I decide not to bake. But I love berry crisps because they are more forgiving to experimentation. Yours looks amazing!

    • Robyn Downs

      Megan, I’m with ya on this one! I have so many crisps on the blog because they are just the easiest thing to throw together without much work at all. Hope you enjoy this version! 🙂

  • Daniela

    Hi Robyn, absolutely loving all of your recipes! THANK YOU! Noticing a couple do not have the print button feature. Any chance you can add them in? Would love to have an easy print version on some of these favourites. Cheers, Daniela

    • Robyn Downs

      Daniela, I’m thrilled you’re enjoying the recipes! Unfortunately the web publisher I use doesn’t have a native way to allow for printed recipes, so at a certain point in the life of the blog I started cutting and pasting the recipes into a word doc, saving as a PDF, and adding it using the print button you see. I’m happy to go back to old recipes to add the button when readers ask! I’ve added one here (this is one of my favs, too!). Feel free to comment on other recipes where you’d like me to add a print option. xxoo

  • Eric P

    What are the dimensions of your baking dish?

    Looking forward to trying this recipe soon. Just picked two buckets of blueberries!


    • Robyn Downs

      Hi Erin, I used a 2 inch high by 10.25 diameter pie dish for this recipe, but you could also use a square baking dish. You want the berries to fit into the bottom of the pan in about a 2 inch layer. Blueberries would be amazing here. i hope you enjoy!

  • Courtney Shifflett

    Hey! Made this yesterday and all my guests loved it!!! I made it specifically for one of the guests who had a huge allergy to gluten. Unfortunately the oats I used are not completely gluten free (old fashioned Walmart brand oats). She explained that oats are naturally gluten free however most of them are processed in a factory that has other gluten products thus cross contaminating them. So if you are gluten by choice for a healthier diet regular oats are fine but if you are gluten by allergy Quaker Oats makes roller oats that specifically say gluten free on the container so use those and it is fine!

    • Robyn Downs

      Courtney, excellent point! Most of my recipes have a note to buy gluten-free oats is that’s important to you, and I’ll be sure to add that note here as well. Glad you enjoyed. 🙂

  • Jeannette

    This is excellent! I made this earlier tonight. Instead of the fruits you mentioned, I used just (frozen /thawed) strawberries. On Saturday when we have a family get together, I am making this with strawberries and rhubarb. Instead of the oatmeal, cinnamon and salt (and pecans ) you said, I used a gluten free granola I had made earlier this week. Such a wonderful dish! Thank you! I really really appreciate no sugar, as I’m trying to slow down my sugar intake. (I eat the sweet & salty popcorn like it’s going out of style!!) Thank you again. I’m looking forward to trying more of your recipes.
    To Courtney Shifflet: Bob’s Red Mill makes good gluten free oatmeal too.

    • Robyn Downs

      Jeanette, so glad you enjoyed this one! I absolutely love that you are doing a strawberry + rhubarb version. I need to do one of those for the blog. And great suggestion on the Bob’s Red Mill gf oats. One of my favorite brands. 🙂

      • Lyn

        HI this looks amazing, but I was wondering if I could replace the coconut oil with water or almond milk for an oil free version?

        • Robyn Downs

          Hi Lyn, the oil is what olds the topping together, so I don’t think oil or almond milk won’t work for this one, I think it would end of more like a baked oatmeal. If a baked oat meal sounds good you could definitely give that variation a try. If you do let us know how it goes!

  • Julia Stephanides

    Hi Robyn! I love your recipes and I want to make this for a BBQ tomorrow. But I was hoping for some guidance on how to time it. If we’re having a sit-down dinner and serving this for dessert, will it get soggy if I bake it before dinner and then re-heat it (I assume it should be served warm?) If I want to make it fresh, can I have the fruit and the toppings assembled separately and store them in the fridge, and then just crumble the topping over the fruit and pop it in the oven as we are finishing up dinner?

    • Robyn Downs

      Julia, sometimes I make this the day of and just serve at room temp. You can also make it the day ahead, cover, refrigerate, then bring to room temp and heat back up for about 15 minutes. Hope you enjoy!

  • Amanda C

    This is absolutely delicious!! I’m new to cooking and new to a diary free/ gluten free diet & I was SO impressed with this! Can’t wait to take this to my family’s thanksgiving dinner.

  • Nancy

    So I want to make sure I’m reading this right…. it calls for a total of 8 cups of berries? It seems like more than will fit in my pie plate (like the one you described). Thanks for making a refined sugar/gluten free recipe. These are hard to come by!!

  • Kim Riley

    5 stars
    Hi there! I made this for a dinner tonight with gluten free vegans. Switched blackberries for cranberries and added vegan butter instead of coconut oil. It was deelish!! Cheers from Canada….

    • Robyn Downs

      Kim, yay, so happy to hear you and your crew enjoyed. Thanks for the tip on cranberries and vegan butter, too. Yum!

  • Allie

    5 stars
    maybe a stupid question but does this have to be refrigerated or can I leave this out at room temperature?

  • Deni

    5 stars
    If you are debating making this crisp, MAKE IT! It was so delicious! I made mine with 4 cups of strawberries and 4 cups of wild foraged wineberries. I made it in a square 9×9 pan and baked it for 50 minutes. It turned out perfectly. It tasted so wonderful! I made it according to the instructions with the addition of 2 tbsp of tapioca flour to the berry mixture to help thicken the juices. Great recipe!

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If you love this recipe it would mean SO MUCH if you gave it a star rating and left a comment. Your feedback helps me create more recipes you'll love, and helps others find my recipes online. Thanks so much for your feedback! —Robyn

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