The ultimate summer dessert = this healthy berry crisp! It’s so easy to make, packed with fresh summer berries, topped with a buttery topping, and always a crowd-pleaser.
I started making some version of a fruit crisp a few summers ago and have been obsessed ever since. While I do love a good no-bake dessert when it’s hot, there is just something so delicious about warm fruit with a crispy, buttery oat topping, and of course, served with a scoop of ice cream on top.
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This mixed berry crisp starts with lots of fresh berries. I like to use a mix of strawberries, blueberries, blackberries, and raspberries, but you can use whatever berry combo you like. Then the oat crumble topping is made with rolled oats, almond flour, peanut flour, butter, vanilla, and just 2 tablespoons of maple syrup. I find that when you are using fresh, juicy berries, they add enough sweetness, but you can add more sweetener if you like.
It takes about 15 minutes of prep, then it bakes in the oven until the fruit is soft and the topping is golden brown. Make this gluten free berry crisp for an easy dessert for a cookout, dinner party, or to enjoy with your family one night!
Why you’ll love this healthy berry crisp recipe
- made with 8 simple ingredients and ready in under 50 minutes
- lightly sweetened with just 2 tablespoons of maple syrup
- crowd-pleaser – everyone will love it, kids and adults alike!
Cobbler vs crisp vs crumble
While a cobbler, crisp, and crumble are similar baked fruit desserts, they differ in their toppings. A cobbler has a drop biscuit topping, which is a scoopable biscuit dough that is dropped on top of a fruit mixture. A crisp has a topping consisting of oats, flour, butter, and sweetener crumbled on top of a fruit mixture. A crumble is a streusel topping of flour, butter, and sweetener crumbled on top of a fruit mixture.
Ingredients
- fresh berries – I used a mix of strawberries, blackberries, blueberries, and raspberries.
- arrowroot flour – this will help the berries not release a ton of liquid, which causes your berry filling to be soupy.
- rolled oats
- almond flour
- peanut flour – this adds a slight peanut flavor that pairs so well with the berries.
- butter
- maple syrup
- vanilla bean paste
- salt
How to make a berry crisp
For the complete directions, ingredient amounts, serving size, and accurate nutrition breakdown, scroll down to the recipe card below.
Make the fruit mixture.
To a greased pan, add your berries and sprinkle with arrowroot flour. Gently stir to coat, spreading out evenly.
Make the crisp topping.
Add rolled oats, almond flour, peanut flour, and salt to a bowl and mix to combine. Add butter and mix until incorporated with the oats. In a separate small bowl, mix the maple syrup and vanilla bean paste. Add to the butter and oat mixture and mix to combine. It should be sticky.
Crumble mixture over the top of the berry mixture.
Make sure to cover most of the fruit.
Bake for 30 minutes.
The topping will be golden brown, and the fruit will be soft, with its juices bubbling.
Can you make a berry crisp with frozen berries?
Yes, you can absolutely use frozen berries to make a berry crisp. Since they will release more liquid, I suggest using 2 tablespoons of arrowroot flour (or your thickener of choice). You may also have to bake it for an extra 5-10 minutes since you are starting with frozen fruit. You do not need to defrost the fruit, though!
Storage and reheating
Substitutions and additions
- fresh berries – I used a mix of strawberries, blackberries, blueberries, and raspberries, but any fruit will work. Try apples, peaches, cherries, or even pears.
- arrowroot flour – tapioca starch or cornstarch will work instead.
- rolled oats – old-fashioned oats or quick-cooking oats will work.
- almond flour – all-purpose flour or a 1:1 gluten-free flour blend will work instead.
- peanut flour – you can use more almond flour if you don’t have peanut flour.
- butter – salted or unsalted butter works. You can also use ghee or coconut oil.
- maple syrup – honey will work the same. You can also use coconut sugar or brown sugar. If using granulated sugar, simply mix it with the flour mixture.
- vanilla bean paste – vanilla extract will work the same.
Here are some additions:
- spices – add cinnamon, nutmeg, cloves, or ginger for a little extra flavor.
- chopped nuts – chopped walnuts or pecans would be delicious in the crumble.
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Berry Crisp
equipment
ingredients
- 3 1/2 cups mixed berries (550 grams – I used a mix of strawberries, blackberries, blueberries, and raspberries. Make sure to chop bigger berries so they are uniform in size.)
- 1 tablespoon arrowroot flour
- 1 cup rolled oats (100 grams)
- 1/2 cup almond flour
- 1/4 cup peanut butter flour
- 1/4 teaspoon salt
- 4 tablespoons butter, roughly cut into cubes
- 2 tablespoons maple syrup
- 1 teaspoon vanilla bean paste
- for serving – cinnamon, vanilla ice cream, whipped cream…
instructions
- Preheat the oven to 375 degrees Fahrenheit and grease a baking dish. I used a 1.7-quart au gratin dish, but a similar-sized casserole dish would also work.
- Make the fruit mixture. To your prepared pan, add your berries and sprinkle with arrowroot flour. Gently stir to coat, spreading out in an even layer. You can also do this in a large bowl if desired and transfer to your greased baking dish.
- Make the crisp topping. Add your dry ingredients of rolled oats, almond flour, peanut flour, and salt to a bowl and mix to combine. Add butter and mix until incorporated with the oats. Using your hands works the best. In a separate small bowl, mix the maple syrup and vanilla bean paste. Add to the butter and oat mixture and mix to combine. It should be sticky.
- Crumble mixture over the top of the berry mixture, making sure to cover most of the fruit.
- Bake for 30 minutes until the topping is golden brown and the fruit is soft and its juices are bubbling.
- Enjoy! Let cool some and enjoy. I love topping it with a scoop of vanilla ice cream.
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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