Mixed Berry Crisp (Fresh or Frozen Berries)

Silver spoon scooping out healthy berry crisp from circle baking dish.

Mixed Berry Crisp (Fresh or Frozen Berries)

This easy berry crisp uses fresh or frozen berries under a maple-sweetened oat topping, naturally gluten and dairy free for a year-round dessert.

Course Brunch, Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword berry, comfort food, crisp, dessert, easy, healthy, one pot

Prep Time 10

Cook Time 50

Cooling & Resting Time 15

Total Time 1 15

Servings

Calories 305

Author Robyn Conley Downs

Equipment

Large Baking Dish

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
1 tablespoon cornstarch

For the topping:

1 cup flour (or oat flour for gluten-free, see notes)
1 cup old-fashioned whole rolled oats
¼ teaspoon salt
½ teaspoon cinnamon
½ cup chopped pecans (optional)
⅓ cup melted butter (or coconut oil for dairy-free)
½ cup pure maple syrup

Instructions

Preheat the oven to 350F.
Add the blueberries, raspberries, blackberries, lemon juice, cornstarch, and ¼ cup maple syrup to a 9x9 or similar 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

Flour: Use oat flour here to keep this berry crisp gluten-free, or regular all-purpose flour if you prefer.
Gluten-Free: For gluten-free, be sure to buy oats, oat flour and cornstarch specifically labeled gluten-free.
Dairy-Free: I use melted coconut oil when I want to keep this recipe dairy-free, and butter otherwise.
Nut-Free: Omit the pecans.

Nutrition