Healthy Berry Crisp

This Healthy Berry Crisp Recipe is a delicious summer dessert recipe! It's vegan, gluten-free, dairy-free and is naturally sweetened but no one would ever guess that it's healthy!

If there's a recipe that screams, "Summer" this Healthy Berry Crisp Recipe is it!

Mounds of berries are topped with a sweet and coconut crumble then baked to bubbling browned perfection. Add a heaping scoop of your favorite vanilla ice cream or serve it with a dollop of homemade whipped cream, and get ready for true dessert bliss.

I love this Healthy Berry Crisp Recipe because it's delicious but is still gluten, dairy & refined sugar free and vegan! I have served this recipe to many people who love it and have no idea that the dessert they are enjoying is actually good for them! So basically what I'm saying is...Healthy Berry Crisp for breakfast!

I am so not ready for berry season to come to an end. We are absolutely loving all the fresh raspberries, blueberries and strawberries, and am pretty sure my children are going to turn a beautiful shade of blue or red if we keep eating them at this pace!

Even though I'm not ready to say goodbye to the abundance of summer produce, I am itching to get back into our school routine and the normalcy that fall brings. But until September comes in all it's glory, you will find me eating this Healthy Berry Crisp, taking the kids to the pool and enjoying the warm mountain air!

Healthy Berry Crisp Recipe: Substitutions 

This Berry Crisp is a fairly versatile recipe! It's always best to try to make a recipe exactly as written, but {as always} here are some potential substitutions!

Topping Ingredients & Substitutions: 

• Quick-Cooking Oats: old-fashioned pats can be used in place of quick-cooking! I just recommend tossing them in the food processor or blender and pulsing for 1-2 seconds.
• Almond flour: all-purpose flour {regular or gluten-free} or oat flour are acceptable substitutions! But I do love the nutty flavor of almond flour!
• Coconut Sugar: You can use any granulated sugar in place of coconut sugar!
• Coconut Oil: Butter or Earth Balance vegan butter can be used in place of coconut oil!
• Maple Syrup: honey works great too!

Berry Crisp Filling Ingredients & Substitutions: 

• Berries: This recipe calls for 8 cups of berries! Feel free to tailor the amount of each kind to your liking! But taste the mixture to make sure it's sweet enough for your liking!
• Instant Tapioca: this is my absolute pie and crisp thickener. Tapioca starch/flour and cornstarch also work well!

More delicious summer desserts & berry recipes

• Pie! This fresh strawberry pie and blueberry pie are to die for. 
• Who doesn't love peach cobbler? And this is the best recipe!
• You will love this raspberry peach crisp. 
• This berry crisp is so healthy you can eat it for breakfast! 
• Blueberry Muffins are a classic (or try these paleo blueberry  muffins).
• Everyone adores this blueberry baked oatmeal. 

If you make something from JoyFoodSunshine I would love to see your creations. Follow along with me on Instagram, Pinterest, Facebook, Twitter and Youtube. Tag me in your photos #joyfoodsunshine @joyfoodsunshine Don't forget to rate this recipe and leave a comment below.

Healthy Berry Crisp Recipe

Laura

This Healthy Berry Crisp Recipe with a Coconut Oat Crumb Topping is a delicious summer dessert recipe! It's vegan, gluten-free, dairy-free and has no refined sugar but no one would ever guess that it's healthy! 

5 from 4 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dessert

Cuisine American

Servings 12 Servings

Calories 208.5 kcal

Ingredients

  

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Topping:

• ▢ 1 cup quick-cooking oats
• ▢ ½ cup unsweetened shredded coconut
• ▢ ¼ cup almond flour
• ▢ ⅓ cup coconut sugar
• ▢ ¼ tsp sea salt
• ▢ ½ tsp cinnamon
• ▢ 6 TBS coconut oil
• ▢ 2 TBS pure maple syrup

Berry Filling:

• ▢ 8 cups fresh berries I used 4 cups strawberries, 2 cups raspberries, 2 cups blueberries
• ▢ 2 TBS honey or pure maple syrup
• ▢ ½ TBS lemon juice
• ▢ 1 tsp pure vanilla extract
• ▢ ¼ cup coconut sugar
• ▢ 3-4 TBS instant tapioca
• ▢ ¼ tsp cinnamon
• ▢ ¼ tsp sea salt

Instructions

 

• Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate or 9x9” baking dish, set aside.

Make topping:

• In a medium bowl, combine oats, coconut, almond flour, coconut sugar, cinnamon and salt.
• Add coconut oil and maple syrup and stir until combined. Set aside.

Make the Berry Filling:

• In a small bowl mix together the coconut sugar, tapioca, cinnamon and salt. Set aside.
• Put the berries in a large bowl and add honey, lemon juice and vanilla, stir to combine.
• Add the dry mixture to the berries and stir until evenly combined.
• Pour the berry mixture into the prepared pie plate.
• Evenly sprinkle the crumb topping over the filling.
• Bake in the preheated oven until the filling bubbles and topping is golden-brown, about 45 to 50 minutes.
• If the filling isn’t bubbling but the top is browning, loosely cover with aluminum foil and continue baking.
• Let cool on a wire rack. Serve warm or at room temperature, with vanilla ice cream!

Video

Nutrition

Calories: 208.5kcalCarbohydrates: 26.7gProtein: 2.4gFat: 11.1gSaturated Fat: 8.6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 47.6mgPotassium: 144.7mgFiber: 4.6gSugar: 17.3gVitamin A: 65IUVitamin C: 50.9mgCalcium: 25mgIron: 0.8mg

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