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Mixed Berry Crisp

Recipe by becky

  • Total Time1 hour (including cooling time)
  • Yield6-8 servings 1x
  • DietVegan

A mixed berry crisp recipe with fresh or frozen berries, oats, pecans, coconut oil, and brown sugar. Dairy-free and vegan, and gluten free with one simple substitution.

Ingredients

Scale

Topping:

145 grams all purpose flour (1 1/8 cup)
95 grams rolled oats (1 cup)
100 grams light brown sugar (1/2 cup, packed)
50 grams chopped pecans (1/2 cup)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
90 grams coconut oil (1/2 cup), melted, plus more for preparing dish

Fruit Filling:

1 kilogram fresh or frozen mixed berries (about 2 pounds, or 8 US cups)
50 grams granulated sugar (1/4 cup)
18 grams cornflour/cornstarch (2 tablespoons)
16 grams fresh ginger, peeled and finely minced (2 tablespoons minced ginger)
15 milliliters lemon juice (1 tablespoon)
Zest of 1 lemon

Instructions

Preheat oven to 350° F / 175° C. Lightly grease a 2 1/2-quart (2.3 litre) baking dish with coconut oil. Set aside.

In a large bowl, stir together all purpose flour, rolled oats, light brown sugar, pecans, ground cinnamon, ground nutmeg, and fine sea salt.

Dry ingredients in a bowl

Stir in melted coconut oil, a few spoonfuls at a time, until a moist, clumpy mixture forms.

Crisp topping in a bowl with a wooden spoon

In a separate large bowl, stir together berries, granulated sugar, cornflour, minced ginger, lemon juice, and lemon zest.

Berries in a bowl with cornflour and lemon zest

Berries tossed with cornflour and sugar

Spread into prepared baking dish.

Berry filling in a baking dish

Top with oat mixture, distributing it evenly over the berries.

Oat and nut topping scattered on top of berry filling

Bake, uncovered, in preheated oven until bubbly and golden brown, about 45-50 minutes.

Vegan mixed berry crisp

Cool on a wire rack for 10-15 minutes prior to serving. Serve warm or at room temperature, accompanied by ice cream, whipped cream, or vegan coconut whipped cream.

Berry crisp cooling on a wire rack

Store leftovers in the refrigerator for up to 3 days. Rewarm in the oven or microwave.

Spoon scooping berry crisp into dishes

 

Equipment

Notes

This crisp is dairy-free and vegan. To make gluten free, simply substitute a gluten free flour blend (I like King Arthur’s Measure for Measure Flour).

Find it online: https://bastecutfold.com/vegan-mixed-berry-crumble/

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