Healthy Berry Crisp

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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!

Overhead view of Healthy Berry Crisp Recipe in a pie dish with a plate of Healthy Berry Crisp Recipe on the side and two spoons in the dish


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!

Overhead view of Healthy Berry Crisp Recipe in a pie dish surrounded by berries

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.
Overhead view of Healthy Berry Crisp Recipe garnished with fresh berries and vanilla ice cream

Recipe FAQs

How to store Berry crisp?

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.

Can I use frozen berries?

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.

Side view of a pie dish of Healthy Berry Crisp with two spoons in it

More delicious summer desserts & berry recipes

Overhead view of Healthy Berry Crisp Recipe in a pie dish garnished with fresh berries and vanilla ice cream

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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
Course Dessert
Cuisine American
Servings 12 Servings
Calories 208.5
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients  

Topping:

Berry Filling:

Instructions 

  • Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate or 9×9” 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

Serving: 0.5cup | Calories: 208.5kcal | Carbohydrates: 26.7g | Protein: 2.4g | Fat: 11.1g | Saturated Fat: 8.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 47.6mg | Potassium: 144.7mg | Fiber: 4.6g | Sugar: 17.3g | Vitamin A: 65IU | Vitamin C: 50.9mg | Calcium: 25mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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26 Comments

  1. 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!

  2. So delicious! Just made it this morning! I took some pictures I will post later and tag you in. Thanks for the inspo.

  3. 5 stars
    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!

  4. I can’t decide if I like the berry filling or the coconut oat crumble more! What a delicious dessert for summertime!

  5. 5 stars
    Ah I LOVE berries!! This crisp is a dream come true. Ice cream + fruit crisp is 100% necessary. And love these photos, Laura!

  6. I’m not ready for berry season to come to an end either! I definitely will have to make this berry crisp! Looks so delicious!

  7. It’s so pretty! Love all the vibrant colors that only plants can bring! And it sounds delicious too – I know I would love it!