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–+ servings

Grain-Free Berry Crisp

Vegan berry crisp with 3 types of berries. It's naturally sweetened with crispy, grain-free topping! The perfect plant-based, gluten-free summer dessert!
Author Minimalist Baker
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Two bowls and a baking pan of Grain-Free Berry Crisp served with vegan ice cream
4.88 from 74 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4 Days

Ingredients

BERRIES

  • 7-8 cups mixed berries (strawberries, raspberries, blueberries, and/or blackberries)
  • 3 Tbsp maple syrup
  • 2 Tbsp arrowroot starch (or cornstarch or gluten-free flour)
  • 1 Tbsp lemon juice

CRISP

  • 1 cup almond flour (or almond meal)
  • 2/3 cup shredded or desiccated coconut (or sub almond flour or rolled oats if OK with grains)
  • 1 cup roughly chopped pecans (or other nut of choice)
  • 1/2 cup coconut sugar (or organic cane sugar)
  • 1/2 tsp sea salt
  • 4 Tbsp coconut oil or vegan butter
  • 2 Tbsp maple syrup (optional)
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9×13-inch or similar size dish (I like this one from World Market // adjust number/size of pans if altering batch size). Top with maple syrup, arrowroot, and lemon juice and toss to combine.
  • To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or a little maple syrup (I added 2 Tbsp (30 ml) more maple syrup).
  • Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
  • Let cool 10 minutes before serving. Serve as is, or with Coconut Whipped Cream or Coconut Vanilla Ice Cream! Store leftovers covered in the refrigerator up to 4 days.

Video

Notes

*Nutrition information is a rough estimate calculated without additional maple syrup in crisp topping and without any ice cream or coconut whipped cream.
*Recipe is loosely adapted from my Gluten-Free Nectarine Crisp.

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 369 Carbohydrates: 32.2 g Protein: 5.4 g Fat: 26.5 g Saturated Fat: 9.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 132 mg Fiber: 6 g Sugar: 22.8 g