This mixed berry crisp is an easy, incredibly delicious healthy dessert recipe. It’s vegan, gluten free, and everyone who tries it loves it!
Fruit crisps are one of my top dessert choices. I absolutely love the sweet, warm fruit with crunchy, oaty topping fresh out of the oven with a scoop of vanilla ice cream. The contrasting textures, flavors, and temperatures are so satisfying.
As autumn approaches, I am taking advantage of every last bit of summer produce while I still can…corn, tomatoes, peaches, and all the BERRIES! This mixed berry crisp is just so good with fresh summer strawberries, blueberries, raspberries, and blackberries.
What’s in mixed berry crisp?
Here’s everything you need to make this vegan, gluten free mixed berry crisp. Note that I used fresh berries as they are in season, but you can make this any time of year with frozen berries instead.
Mixed berries: I used strawberries, blueberries, blackberries, and raspberries. You can use any combination of the 4 berries for similar results.
Oats: Use old fashioned rolled oats, because they lend a hearty, chewy texture to the crisp topping.
Almond flour: To make this dessert gluten free, I used almond flour in place of wheat flour. You can use other types of flour for similar results, such as oat flour, or all purpose flour.
Vegan butter: This adds richness, moisture, and structure to the crisp topping. If you are not vegan, you could use regular butter instead.
Brown sugar: You’ll add this to sweeten the crisp topping. There is only about 1/2 cup sugar total in this recipe!
Corn Starch: This helps thicken the berry filling
How to make mixed berry crisp
Wash berries, and slice strawberries into quarters.
Toss the berries with cornstarch and sugar. Spread in an even layer in baking dish.
Combine the crumble ingredients in a mixing bowl.
Use your hands to break up the vegan butter into the dry ingredients.
Top the berries with an even layer of the crisp.
Bake the crisp. portion into serving bowls. Top each portion with vanilla ice cream.