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Overhead shot of berry crisp in an oval casserole dish with a wooden spoon in it. A scoop has already been taken out of the crisp. Around the dish is a pink kitchen towel, some fresh berries, and a plate of berry crisp.
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Berry Crisp

Healthy berry crisp with mixed berries and a delicious oat topping that's lightly sweetened with maple syrup. Made with just 8 simple ingredients, it's the ultimate healthy summer dessert! Gluten-free and easily made dairy-free.
Course Dessert
Cuisine American
Keyword berry crisp, berry crumble, gluten free berry crisp, healthy berry crumble, oatmeal berry crisp
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 266kcal
Author Kelly Nardo

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

Serving: 1serving (1/6 of recipe) | Calories: 266kcal | Carbohydrates: 29.8g | Protein: 7.6g | Fat: 14.2g | Saturated Fat: 4.9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5.2g | Cholesterol: 22mg | Sodium: 179mg | Potassium: 315mg | Fiber: 6.6g | Sugar: 11.6g | Vitamin A: 532IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 1.6mg