Healthy Mixed Berry Crisp
Jammy, bubbling berries under a crunchy oat and almond topping. Lightly sweetened, works with frozen berries, and perfect with a scoop of yogurt.
A fruit crisp is one of the easiest desserts you can bake. There is no pastry to roll out, just fruit in a dish with a crumbly topping. This version uses mixed berries and a crunchy oat and almond topping sweetened with a little maple syrup.
It works with fresh or frozen berries, so you can make it all year round. Serve it warm with Greek yogurt or a scoop of vanilla ice cream for a special treat.
At a glance: this healthy mixed berry crisp serves 6, needs about 15 min of hands-on prep and 40 min of cooking, and provides roughly 280 calories and 5 g of protein per serving. It is naturally vegan, gluten-free and dairy-free.
Why you'll love this recipe
- Works with fresh or frozen berries
- Crunchy oat and almond topping
- Vegan and gluten-free
- Lightly sweetened
About this berry crisp
Fruit crisps are a classic American and British dessert family that also includes crumbles and cobblers. They are loved because they are simple. Fruit is baked in a dish under a crumbly topping until bubbling and golden, with no pastry to roll out.
This berry crisp combines a mix of berries, lightly sweetened with maple syrup and thickened with cornstarch, under a crunchy topping of oats, almond flour, sliced almonds, cinnamon and coconut oil. It is naturally vegan and gluten-free and works with fresh or frozen berries, so you can make it all year round.
Serve it warm with a spoonful of Greek yogurt or vanilla ice cream for a comforting dessert that is lighter than most fruit pies.
Ingredient notes and substitutions
- Mixed berries. Blueberries, raspberries, blackberries and strawberries all work. Frozen berries can be used straight from the freezer.
- Cornstarch. It thickens the berry juices into a jammy filling.
- Maple syrup. A small amount sweetens the fruit and topping. Taste the berries and adjust.
- Rolled oats. Oats make the topping crisp and hearty. Use certified gluten-free oats if needed.
- Almond flour. Almond flour adds richness and helps the topping clump.
- Coconut oil. It binds the topping and makes it crisp. Butter can be used if you are not vegan.
Equipment you'll need
- An 8x8-inch (20x20 cm) baking dish
- A mixing bowl
- A baking sheet to place underneath
- A spoon or spatula
How to make it, step by step
Toss the berries
Toss the berries with maple syrup, lemon juice, cornstarch and vanilla directly in the baking dish.
Make the topping
Combine the oats, almond flour, sliced almonds, cinnamon and salt, then stir in maple syrup and coconut oil until clumps form.
Scatter evenly
Spread the topping over the berries, leaving some clumps for texture.
Bake until bubbling
Bake until the topping is golden and the fruit is bubbling at the edges. Place a sheet underneath to catch any drips.
Rest before serving
Let the crisp rest for 15 minutes so the juices thicken.
Recipe
Healthy Mixed Berry Crisp
American · Desserts · Vegan · Gluten-Free · Dairy-Free
Ingredients
- 5 cups (about 700 g) mixed berries, fresh or frozen
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Topping: 1 cup (90 g) rolled oats, 1/2 cup (50 g) almond flour, 1/3 cup (40 g) sliced almonds, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 3 tablespoons maple syrup, 3 tablespoons melted coconut oil
Instructions
- Prepare. Preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch (20x20 cm) baking dish.
- Make the filling. In the baking dish, toss the berries with the maple syrup, lemon juice, cornstarch and vanilla until coated.
- Make the topping. In a bowl, combine the oats, almond flour, sliced almonds, cinnamon and salt. Stir in the maple syrup and coconut oil until clumps form.
- Assemble. Scatter the topping evenly over the berries.
- Bake. Bake for 35 to 45 minutes, until the topping is golden and the fruit is bubbling at the edges. Frozen berries need the longer time.
- Rest. Let the crisp cool for 15 minutes so the filling thickens before serving.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Do not thaw frozen berries first; add them frozen and bake a little longer.
- Place a baking sheet under the dish to catch any bubbling juices.
- Let it rest before serving; the cornstarch needs time to set the juices.
Troubleshooting
- The filling is runny. Let the crisp rest longer and use enough cornstarch.
- The topping burned. Cover loosely with foil for the last part of baking.
- The topping is soggy. Bake longer and make sure the topping has clumps.
- The crisp is too tart. Add a little more maple syrup to the fruit.
Variations
- Apple berry. Replace 2 cups of berries with diced apples.
- Peach. Use sliced peaches in summer.
- Nut-free. Replace the almond flour and almonds with more oats and sunflower seeds.
What to serve with it
Serve the crisp warm with Greek yogurt, coconut yogurt or a small scoop of vanilla ice cream.
Leftovers are delicious cold for breakfast with yogurt.
Make ahead and storage
Assemble the crisp up to a day ahead, keeping the topping separate, and bake just before serving. Leftovers keep for four days in the fridge.
Cover and keep at room temperature for 1 day or in the fridge for up to 4 days. Reheat in the oven to re-crisp the topping.
Is it healthy?
Berries provide fiber, vitamin C and antioxidants. The oat and almond topping adds whole grains and healthy fats, making this a lighter dessert than pie.
Each serving contains about 280 calories and 7 g of fiber.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Fruit combinations for every season
- Spring: strawberry and rhubarb
- Summer: mixed berries or peaches and blueberries
- Autumn: apple and pear with cinnamon
- Winter: frozen berries with orange zest
- Tropical: mango and pineapple with coconut
Frequently asked questions
What is the difference between a crisp and a crumble?
They are very similar. A crisp topping usually includes oats, which bake up crunchy, while a crumble topping is often made with only flour, butter and sugar.
Can I make berry crisp ahead?
Yes. Assemble it up to a day ahead, keeping the topping separate, and bake just before serving.
Why is my crisp runny?
The filling needs cornstarch and time to cool. Let it rest for at least 15 minutes after baking.
Can I use frozen berries?
Yes. Do not thaw them first.
What is the difference between a crisp and a crumble?
A crisp topping usually contains oats.
Can I make it ahead?
Yes. Assemble it and bake later.
Can I make it nut-free?
Replace the almond flour and almonds with oats and sunflower seeds.
Is berry crisp healthy?
It is a lighter dessert made with fruit, oats and nuts.
How many calories are in a serving?
About 280 calories per serving.
Can I use butter?
Yes. Use melted butter instead of coconut oil.
Can I make individual crisps?
Yes. Use ramekins and bake for 20 to 25 minutes.
How do I reheat berry crisp?
Reheat in the oven to keep the topping crisp.
Can I freeze berry crisp?
Yes. Freeze baked crisp for up to three months.
Can I add apples?
Yes. Replace some berries with diced apples.
Is it gluten-free?
Yes, with certified gluten-free oats.
Can kids help?
Yes. Mixing the topping is a fun task.
Why does my crisp topping sink?
Very juicy fruit can cause the topping to sink. Use enough cornstarch and do not pile the topping too thickly in one spot.
Can I make the topping ahead?
Yes. Make it up to a week ahead and store it in the fridge, or freeze it for up to three months.
What can I use instead of almond flour?
Use oat flour, whole-wheat flour or extra rolled oats.
Can I use honey instead of maple syrup?
Yes, though the crisp will no longer be vegan.
How do I know when berry crisp is done?
The topping should be golden brown and the fruit should bubble thickly around the edges.
Can I make it in a cast-iron skillet?
Yes. A 10-inch skillet works well and makes a rustic presentation.
Final thoughts
This healthy mixed berry crisp takes about 55 min from start to finish and serves 6. It is vegan, gluten-free and dairy-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our desserts recipes or the full recipe index.