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This Mixed Berry Crisp uses a mix of your favorite berries and is topped with a crunchy oatmeal crisp topping. This flavorful dessert is gluten-free, vegan, and best served with some dairy-free ice cream or coconut whipped cream!

Mixed Berry Crisp

This Mixed Berry Crisp uses a mix of your favorite berries and is topped with a crunchy oatmeal crisp topping. This flavorful dessert is gluten-free, vegan, and best served with some dairy-free ice cream or coconut whipped cream!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Rachel

Ingredients

For the berry filling

  • 2 pounds (about 6 cups) mixed berries I used a combination of blueberries, strawberries, raspberries and blackberries - if you’re using frozen, let them thaw before using
  • 2 tablespoons (14g) tapioca flour
  • ¼ cup coconut sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla extract

For the crumb topping

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9” square or round casserole dish with coconut oil. Set aside.
  2. Place the mixed berries in a large bowl. Add the tapioca flour, coconut sugar, cinnamon, and vanilla extract. Toss to coat all of the berries and pour into the prepared pan.

  3. For the crumble topping, combine the almond flour, coconut flour, cinnamon, rolled oats, maple syrup, coconut oil, and walnuts in a mixing bowl. Stir until the dry ingredients are completely moistened and then crumble evenly over the berries.

  4. Place the pie on a baking sheet and bake 45-50 minutes or until the crisp is bubbling, and the crumble is golden brown on top. Tent with foil if the pie starts to brown too quickly!
  5. Serve warm or let cool before serving. I recommend serving with dairy-free vanilla ice cream or whipped coconut cream. Keep any leftovers stored in the refrigerator.