A sweet treat, perfect for any occasion.
This Mixed Berry Crisp is filled with vibrant fruits and topped with a sweet oat crumble. Serve it with some ice cream and you’ve got yourself one big bowl of goodness! Made and ready to eat in under an hour, this delectable dessert is great for any occasion (especially Valentine’s day 😉). Grab the pans, heat up the oven and let’s make one irresistible treat for your hunny!
Heyaaa! How’s it going my homies? Valentine’s Day is only 2 short days away. And unfortunately for me, I’ll be spending it alone😭😭😭 lol. My hubby somehow got stuck with the 12 – 8p shift, so I’ll be celebrating solo by cooking myself one damn delicious meal.
I had this big elaborate steak dinner planned for Nick and I to make together – it’s tradition. And he dropped the bomb on me this last weekend that he has the late shift. 🤷🏽♀️ So I’ll just be over here enjoying it by myself now lol
Speaking of Valentine’s Day… what are everyone’s plans? Go out to eat? Cook at home? Nothing at all? (I’m totally going to Insta Poll that.)
If you’re staying in, I have the perfect dessert for you. 😉
This Mixed Berry Crisp is gluten-free and vegan, so whoever you’re dining with, this dessert is A-OK!👌🏼
Crisps always feel like a lighter dessert. Probably because it’s practically all fruit. Which I’m totally ok with! I love the combo of hot dessert and cold ice cream. My mouth is watering just typing this.
Fun fact: Nick doesn’t like warm fruit (like pie or crisps), so guess who got to eat the entire thing by herself?🙋🏼♀️ That’s right, me! Ad I wasn’t one bit mad about it!
Shall we dive in?
Mixed Berry Crisp Ingredients
Crisp:
- gluten free rolled oats
- almond flour or gluten free flour
- brown sugar
- coconut oil
Filling:
- frozen berries
- lemon juice
- maple syrup
- almond flour or gluten-free flour
I tested the dessert with both almond flour and gluten-free flour and both versions turned out great! So, if you’re not gluten-free and don’t have that handy, no worries, almond flour will do just fine. 🙂
How to Make Berry Crisp?
This dessert recipe is very easy. There’s 3 simple steps.
- Mix the berry filling ingredients together – 4 cups frozen mixed berries, 1 tablespoon lemon juice, 1 tablespoon pure maple syrup and ¼ cup almond flour or gluten-free flour – in a pie dish or 8×8 baking dish.
- In a separate bowl, combine the crisp ingredients together – 1 ¼ cup gluten-free rolled oats, 1 cup almond flour/gluten-free flour, ⅓ cup brown sugar, and ⅓ cup melted coconut oil. Once mixed, cover the berries, spreading in an even layer.
- Bake uncovered at 350 degrees until the berry filling is bubbling, and the oat crumble is golden brown – about 1 hour. Let cool before serving with ice cream (my fave: Halo Top Vanilla Bean).
The Crisp will keep for about 3 days. You can leave it on your counter, covered. And, if you’re like me, you’ll be sneaking bites every few hours. Enjoy!
- Crisp:
- • 1¼ cup gluten-free rolled oats
- • 1 cup almond/gluten-free flour
- • ⅓ cup brown sugar
- • ⅓ cup coconut oil, melted
- • pinch of salt
- Filling:
- • 4 cups frozen berries (slightly less than 2 bags)
- • 1 tablespoon lemon juice
- • 1 tablespoon maple syrup
- • ¼ cup almond or gluten-free flour
- Preheat the oven to 350 degrees.
- Mix the berry filling ingredients together – 4 cups frozen mixed berries, 1 tablespoon lemon juice, 1 tablespoon pure maple syrup and ¼ cup almond flour or gluten-free flour – in a pie dish or 8×8 baking dish.
- In a separate bowl, combine the crisp ingredients together – 1 ¼ cup gluten-free rolled oats, 1 cup almond flour/gluten-free flour, ⅓ cup brown sugar, and ⅓ cup melted coconut oil. Once mixed, cover the berries with the crisp mixture, spreading in an even layer.
- Bake uncovered for an hour, or until the berry filling is bubbling and the oat crumble is golden brown. Let cool before serving with ice cream. Enjoy!
Love your crisps? Here a few of my other favorites:
