This delicious, homemade, plant-based berry crisp is the perfect way to cure a sweet tooth. The gooey berries pair perfectly with a crisp topping for a flavorful dessert that is perfect on its own or paired with a scoop of dairy-free vanilla ice cream. Incredibly easy to make and made with no refined sugar!
Sometimes you just a want an easy, simple dessert and this berry crisp is perfect! All you have to do is combine all the ingredients for the berry filling in one bowl and all the ingredients for the topping in another. Then, just throw them in a baking pan and into the oven for a dessert that is ready in under an hour!
What’s In Plant-Based Berry Crisp?
There are two parts to this recipe, the filling and the topping.
For the filling:
Blueberries
Strawberries
Whole Wheat Flour – sub for almond flour if gluten free
Almond Extract
Lemon Juice
Maple Syrup
Cinnamon
Tapioca Starch
For the Topping:
Oats
Whole Wheat Flour – sub for almond flour if gluten free
Cinnamon
Coconut Oil – optional if you’re oil-free
Maple Syrup
As you can see, this recipe is incredibly super simple and full of wholesome ingredients!
Looking for more delicious plant-based desserts? Check out these recipes!
If you try this plant-based berry crisp, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!
Plant-Based Berry Crisp
This delicious homemade berry crisp is the perfect way to curve a sweet tooth. The gooey berries pair perfectly with a crisp topping for a flavorful dessert that is perfect on its own or with a scoop of vanilla ice cream. Incredibly easy to make and made with no refined sugar!
Ingredients
Filling
- 2 cup blueberries frozen or fresh
- 2 cups strawberries frozen or fresh
- 1/4 cup whole wheat flour
- 1/2 tsp cinnamon
- 2 tbs maple syrup
- 2 tsp lemon juice
- 1 tsp almond extract
- 1 tbs tapioca starch
Topping
- 1 cup oats
- 1 cup whole wheat flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup Daily Crunch almonds, chopped
- 1/2 cup maple syrup
- 1 tbs coconut oil – omit if oil-free
Instructions
-
Preheat oven to 350°F.
-
Start with making the topping. In a mixing bowl combine oats, flour, cinnamon, salt and chopped almonds. Next, mix in the maple syrup until everything is well combined and crumbly. Then, stir in the melted coconut oil and set aside.
-
In a separate bowl, add blueberries, strawberries, flour, cinnamon, maple syrup, lemon juice almond extract and tapioca starch. Gently toss until everything is well combined.
-
Pour berry mixture into a glass baking dish. I used a 7×11", but anything similar will work just fine.
-
Then, add the topping to evenly cover the berry mixture. Bake for 35-40 minutes or until the sides are bubbly and the top is golden.
Oil-Free Maple Roasted Veggies
How to Cook Perfect Brown Rice
Chunky & Crunchy Homemade Granola
Lentil Chili with Pumpkin and Butternut Squash
This looks amazing