Maple Oat Mixed Berry Crisp | Real Food Whole Life

Maple Oat Mixed Berry Crisp

Image of Maple Oat Mixed Berry Crisp

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.


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.


Gluten-Free, Dairy-Free, Naturally Sweetened, Nut-Free, Vegetarian and Vegan

Image of Maple Oat Mixed Berry Crisp

5 from 3 votes

Maple Oat Mixed Berry Crisp

Yield 10

This Maple Oat Mixed Berry Crisp combines juicy berries with a naturally sweetened maple oat topping for an easy, delicious dessert.


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.

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.

did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

30 comments to " 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?

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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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