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.
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.For gluten-free, be sure to buy oats and oat flour that are specifically labeled gluten-free.For nut-free, be sure to omit the optional pecans.Nutrition information calculated using coconut oil, pecans and all three types of berries.For more ingredients & modifications, see the blog post above.