Healthy Berry Crisp
Posted Aug 07, 2017, Updated Jul 16, 2024
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This healthy berry crisp recipe is a delicious summer dessert! A delicious berry filling is topped with an oat & coconut topping for an irresistible treat!
In this delicious healthy berry crisp recipe, 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: Substitution Notes
- 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.
- 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.
How to Make Healthy Berry Crisp
Well walk through how to make this recipe, and don’t forget to watch the video.
Make the Topping
Begin by making the topping. Combine the oats, coconut, almond flour, coconut sugar, cinnamon and salt in a medium bowl.
Then, add the coconut oil and maple syrup and stir until combined. Set aside.
Make the Berry Filling
To make the filling, mix the coconut sugar, tapioca, cinnamon and salt together in a small bowl.
Then, put the berries in a large bowl and stir in the honey, lemon juice and vanilla.
Add the dry mixture to the berries and stir until evenly combined.
Assemble the Healthy Berry Crisp
Next, pour the berry mixture into the prepared pie plate and evenly sprinkle the crumb topping over the filling.
Bake
Once the crisp is assembled, bake it 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!
Serve
I suggest serving this healthy berry crisp with a scoop of vanilla ice cream or a dollop of homemade whipped cream.
Store/Freeze
You can store the leftovers in the pie dish in the refrigerator if you cover it with foil or plastic wrap for up to 5 days. Or, you can transfer leftovers to an airtight container.
Or, you can freeze it in an airtight container or covered in the pie dish for up to 1 month. Reheat, covered in the oven set to warm.
Healthy Berry Crisp 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.
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Healthy Berry Crisp Recipe
Ingredients
Topping:
- 1 cup quick-cooking oats
- ½ cup coconut (shredded, unsweetened)
- ¼ cup almond flour
- ⅓ cup coconut sugar
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- 6 Tablespoons coconut oil (or butter)
- 2 Tablespoons honey (or maple syrup)
Berry Filling:
- 8 cups fresh berries (4 cups strawberries, 2 cups raspberries, 2 cups blueberries)
- 2 Tablespoons honey (or maple syrup)
- ½ Tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- ¼ cup coconut sugar
- 4 Tablespoons instant tapioca (or cornstarch)
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate or 9×9” baking dish, set aside.
Make the 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.
Assemble
- Pour the berry mixture into the prepared pie plate.
- Evenly sprinkle the crumb topping over the filling.
Bake & Serve
- 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
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a beautiful crisp! It looks like it’s bursting with fresh berry flavors! Yum!
Fruit crisp always falls as one of my top three favorite desserts (ice cream and cookies jockeying with it), and I LOVE making it with coconut oil. It’s great warm, but once chilled, it crisps up into even more deliciousness.
This looks like something that might need to happen today! So delicious. My husband would really love this recipe, too!
My hubby loves it too!
OMG, this looks ammmazing. I love all the sub ideas you gave, that’s awesome. I’m totally gonna mix-and-match up some berry goodness, can’t wait!
I don’t want Berry season to go away either! I’ve been eating blueberries and really all of them like there’s no tomorrow. And now I have another way to eat them. Yum!
I can never get enough fresh berries in the summer. This is is such a delicious way to enjoy them!
Oh, this sounds like the perfect summer treat! And it’s so pretty too!
What a lovely dessert!!! Pinning this one for later!!
Thank you Letty!
Crisps are one of my favorite summer desserts and I love that you made it healthier so I eat it without feeling as bad! haha This looks fantastic Laura!
It’s healthy enough for breakfast! 😉
I’d have to say that peaches and berries are the BEST fruits of summer. I also love grapes, but for baking, I love the berries and peaches. Crisp is one of my favorite desserts especially with simple vanilla ice cream.
I know what you mean by the normalcy of fall; I’ve loved this summer too, but I’m excited for fall when it comes. It’s weird, because the first 7 days of August here have been cool and rainy? Usually August is really warm, so it almost feels like fall. 🙂 Thankful that God is in control of everything including the weather, because we really needed rain here!
OoOo I haven’t eaten enough peaches yet this summer! Definitely need to remedy that before the fall comes! I’m a touch jealous of your cool rainy days!