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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!

Course Dessert
Cuisine Plant-Based, Vegan
Keyword berry crisp, blueberry dessert, plant-based dessert, refined sugar-free, vegan berry crisp, vegan dessert
Prep Time 10 minutes
Cook Time 35 minutes

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

  1. Preheat oven to 350°F.

  2. 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.

  3. 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.

  4. Pour berry mixture into a glass baking dish. I used a 7x11", but anything similar will work just fine.

  5. 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.