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!
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 pulsing 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.
- 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 favorite pie and crisp thickener. Tapioca starch/flour and cornstarch also work well. So does all-purpose flour.
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 2 months. Reheat in the microwave or oven set to warm.
Yes, I use frozen berries all the time. You can bake this with frozen berries it will just take longer to cook and you may need to tent the top with foil to prevent it from browning. Or you can thaw and drain the excess water out of the berries before making this recipe.
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.
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Healthy Berry Crisp Recipe
Ingredients
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
Notes
Ingredient Substitutions
Topping Ingredients & Substitutions:
- Quick-Cooking Oats: old-fashioned pats can be used in place of quick-cooking! I just recommend pulsing 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.
- 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 favorite pie and crisp thickener. Tapioca starch/flour and cornstarch also work well. So does all-purpose flour.
Store
Store leftovers in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 2 months. Reheat in the microwave or oven set to warm.Nutrition
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Mia
Can I make this in the morning and reheat later in the evening? Or would it be better to bake the entire thing in the evening just before serving? It looks delicious!
Marielle
So delicious! Just made it this morning! I took some pictures I will post later and tag you in. Thanks for the inspo.
Anna Marie Adams
This is baking in my oven right now! It smells & looks amazing! I love making apple crisp but wanted to try this since it’s summer as everyone is mentioning... berries yum! Can’t wait to try it with the coconut oil / sugar... this is my first try at a healthy crisp recipe. I’m so excited!