Very Berry Crisp

by Laura Harshbarger

This very berry crisp is a wonderful summer dessert. The crisp topping is very crisp and naturally sweetened with maple syrup. It is oil-free, gluten-free and vegan! Recommend serving this coconut vanilla bean ice cream!

5 from 3 votes

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Dessert

Servings

Ingredients

Berry Filling

5 cups berries (black raspberries recommended but other berries such as blackberries, strawberries, and blueberries work well)
¼ cup water
3 tablespoons coconut sugar
2 tablespoons arrowroot starch

Crisp Topping

1 cup almond meal (see notes for options)
1 cup rolled oats (gluten-free if needed)
½ cup finely shredded coconut (sufite-free)
½ teaspoon cinnamon
¼ teaspoon sea salt
½ cup maple syrup

Instructions

Preheat oven to 350°F. Set out a 9" x 9" baking dish or a round pie dish (a deep pie dish).
Add rinsed berries to baking/pie dish. Add water, coconut sugar, and arrowroot starch. Stir thoroughly. Set dish aside.
In a medium bowl, add almond meal, finely shredded coconut, oats, cinnamon, sea salt and stir thoroughly. Add maple syrup to the mixture and stir thoroughly.
Drop the mixture by tablespoons on top of the berries and spread evenly. It doesn't have to be perfect! Some berries peeping through here and there make it prettier.
Bake for 50-55 minutes until golden and crisp.
Let cool on counter some before serving. It is best served medium warm to slightly warm versus piping hot. Serve with your favorite topping! We like Luna and Larry's Vanilla Coconut Ice Cream! It is a coconut based, non-dairy ice cream and it is delicious! Enjoy.

Notes

If you don’t have almond meal and you own a high speed blender, you can make your own using whole almonds. Another option is to use almond flour instead of almond meal. The texture will be slightly different but it will still be delicious.

You can use this Very Berry Crisp recipe with many different types of of fruit! I have made it will black raspberries (our absolute favorite, highly recommend) and a mix of strawberries, blueberries and blackberries. The pictured crisp was black raspberries. This recipe is also delicious with peaches!