Healthy Berry Crisp Recipe
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!
Servings: 12 Servings
Cost: $10
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 9x9” 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
Ingredient 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.
- 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
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