Healthy Triple Berry Crisp (vegan, gluten-free, refined sugar free)
There's something about the combination of warm, jammy berries and a crisp oat granola-like topping that just feels like home. This healthy triple berry crisp brings together raspberries, blueberries, and blackberries for a filling that's naturally sweet, tart, and bursting with flavor with a perfectly golden, nutty, crisp topping. It's the ultimate summer dessert that everyone will love.
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Ingredients
Filling:
- 4 cups frozen mixed berries (I used raspberries, blueberries, and blackberries)
- 3 Tbsp coconut sugar (sub organic brown sugar)
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
Crisp Topping:
- 1/4 cup coconut sugar (sub organic brown sugar)
- 1 cup rolled oats
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 cup pure maple syrup
- 1/4 cup melted coconut oil (or melted vegan butter)
Instructions
- Preheat the oven to 350 degrees F. Grease a large pie pan or cast iron skillet and set aside.
- In a large mixing bowl, add all the filling ingredients. Stir until well combined. Add mixture into the prepared pie pan.
- In a medium mixing bowl, add all the topping ingredients. Stir until well combined. Sprinkle topping evenly over the top of the berries. Use your hands or the back of a spatula to press it down.
- Bake in the oven for 40-45 minutes, or until top is golden brown.
- Let it cool for a few hours before serving so it can set. Enjoy with some ice cream on top! Although best when fresh, keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 30 seconds or until warm.
Servings: 8