I made this Vegan Mixed Berry Crisp for my family’s Sunday brunch last month. The berries bubbled under the golden topping, and my neighbor took the last scoop.
Delicious Vegan Mixed Berry Crisp
This mixed berry crisp features a vibrant blend of berries baked until bubbly, topped with a crispy oat and almond mixture. The recipe takes about 45 minutes to prepare and bake, yielding 6 servings.
Ingredients
- 4 cups mixed berries (fresh or frozen, such as blueberries, strawberries, raspberries, and blackberries)
- 1/4 cup maple syrup or agave nectar
- 2 tablespoons cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup almond flour or ground almonds
- 1/4 cup coconut oil or vegan butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped nuts (optional, for added crunch)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Berry Mixture: In a large bowl, combine mixed berries, maple syrup, cornstarch, and vanilla extract. Toss gently to coat the berries evenly and transfer to a greased baking dish.
- Make the Topping: In another bowl, combine rolled oats, almond flour, melted coconut oil, cinnamon, and salt. Mix until well combined. If using, stir in chopped nuts for extra texture.
- Assemble: Evenly spread the topping over the berry mixture in the baking dish, ensuring it’s covered.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the berries are bubbling and the topping is golden brown.
- Serve: Allow to cool slightly before serving. Enjoy warm, optionally with vegan ice cream or coconut whipped cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 180kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 27g
I keep the crisp covered at room temperature for up to two days, or in the fridge for up to four days. The stay juicy, and I let scoops come to room temperature before serving.
