Simple to make, light and packed with fresh berries, you will want to make this crisp over and over again!
I don't know about you but I have been LOVING the summer berries lately. I love them all, but blackberries especially have been amazing. I can easily eat a pint (or two) in one setting so I thought, why not make something else with it?
And crisps have ALWAYS been my favorite! Especially with local, in-season, fresh berries. But trust me, I have also made this with frozen berries and it is equally as fantastic.
Berries are loaded with antioxidants and vitamins. They are low in sugar (for a fruit, all natural sugar) and low in calories. They also contain fiber too which helps to keep you full.
I think the crisp topping is the best part, who's with me? I think next time I just might get a little crazy and put that delicious topping on the BOTTOM too! I'm such a crazy lady these days.
It's the little things that me happy at this point in my life. And a healthy dessert is definitely at the top of my list. Especially ones with a crunchy topping.
I don't eat dessert every night, but when I do, I want it to be INCREDIBLE. And super easy. And not loaded with unnecessary calories. Is that too much to ask for?
I don't think so.
I absolutely love berries, all kinds. But you can easily make this with whatever fruit you have in your refrigerator or freezer. Think apple crisp, peach crisp, pear crisp....the possibilities are endless.
It's time to get creative with what you have in your house.
You can also use butter instead of coconut oil if that's what you have at home. I had to make it once with butter because I accidentally ran out of coconut oil and it was still delicious. It was no longer vegan, which was fine for me because I am not vegan, but I just wanted the rest of you to know.
If you are gluten free, please make sure you buy oats that are certified gluten free. As oats are naturally gluten free, if they are processed in a facility that processes foods that contain gluten, there can be some cross contamination. This is especially important for those with severe gluten allergies and celiac disease.
I like to tell my friends and clients that because many people just assume all oats are gluten free and they are not. I hope to prevent some accidental gluten attacks for you guys!
Besides being healthy and ridiculously delicious, this is simple to make. I promise! It might look fancy (and it definitely is fancy looking for entertaining) but it really is easy. I won't tell if you won't tell.
I love that this delicious dessert can be easily made with items you already have in your house. You can use frozen berries and everything else will most likely already have in your pantry. This is one of those throw-together, super easy desserts.
Now you can see how easy it is to make!
Mix the berries, lemon juice and almond flour together and place in a pan. I used a 9 x 13 casserole dish, but you can use whatever you like. Look how pretty this is...
Mix together the oats, almond flour, cinnamon, sugar and coconut oil in a medium bowl and pour over the berries. BAM!
If you did want to get adventurous and add the oatmeal mixture to the bottom of the crips, you can simply double that part of the recipe and spread half of the oatmeal mixture on the bottom before you add the berries. I tried it like that once and although I loved the added texture of the oats, it definitely wasn't crunchy. Still delicious, but the bottom was not crunchy.
This crunchy mixture is slightly sweet with a. wonderful texture. Sometimes I make a little extra to put on top of my Greek yogurt. It's sooooo delicious.
Place in preheated oven (350 degrees) for 45-50 minutes until bubbly.
I told you it was easy!
Consider this like a pie with a crunchy topping. And without a pie crust. You get the idea.
I prefer it hot but eat it any way you like it. We are all friends here. And you are entitled to your opinions.
My kids like it with vanilla ice cream on top (can you blame them?) but you can eat it plain and still be super satisfied. You can also top with a little whipped cream or Greek yogurt. They are all great choices!
- 5 cups mixed berries I used fresh berries but you can easily use frozen
- ¼ cup almond flour
- 1 teaspoon lemon juice
- ¾ cup gluten free oats
- ¼ cup almond flour
- 1 teaspoon cinnamon
- 2 tablespoons unrefined sugar
- 2 tablespoons coconut oil melted
- Preheat oven to 350 degrees.
- Coat 9 inch square or rectangular baking pan with coconut oil.
- In a large bowl, combine berries, almond flour and lemon juice. Mix well.
- Prepare the topping.
- Mix together oats, almond flour, cinnamon and coconut sugar. Stir well.
- Add coconut oil and mix again.
- Pour filling in prepared pan and spread in an even layer.
- Add oat mixture on top of filling evenly.
- Bake in preheated oven for 45-50 minutes or until the juices from the berries are bubbling.
- Serve warm or cold.
I hope you enjoy this as much as we did!
I wanted to share some more gluten free and vegan dessert recipes I thought you might like. Who says healthy dessert recipes have to be boring? Not me!
Keto Avocado Chocolate Pudding from Lauren Kelly Nutrition
Gluten Vegan Oatmeal Chocolate Chip Cookies from The Beaming Baker
Low Carb Salted Pecan Dark Chocolate Bark from Lauren Kelly Nutrition
One Bowl Vegan Gluten Free Carrot Cake from The Minimalist Baker
Vegan Chocolate Whoopie Pies from Lauren Kelly Nutrition
Please come back and let me know if you made this berry crisp or any of the other recipes I shared today. I love to hear from you!
Thanks for stopping by and please come back soon!