Grain-Free Berry Crisp
Prep time
Cook time
Total time
Vegan berry crisp with 3 types of berries. It's naturally sweetened, with crispy, grain-free topping! The perfect plant-based, gluten-free summer dessert!
Recipe type: Dessert
Cuisine: Vegan, Gluten-Free
Serves: 6-8
  • 7-8 cups (1050-1200 g) mixed berries (strawberries, raspberries, blueberries, and/or blackberries)
  • 3 Tbsp (45 ml) maple syrup
  • 2 Tbsp (14 g) arrowroot starch (or cornstarch or gluten-free flour)
  • 1 Tbsp (15 ml) lemon juice
  • 1 cup (112 g) almond flour (or almond meal)
  • ⅔ cup (53 g) shredded or desiccated coconut (or sub almond flour or rolled oats if OK with grains)
  • 1 cup (100 g) roughly chopped pecans (or other nut of choice)
  • ½ cup (96 g) coconut sugar (or organic cane sugar)
  • ½ tsp sea salt
  • 4 Tbsp (60 g) coconut oil or vegan butter
  • optional: 2 Tbsp (30 ml) maple syrup
  1. Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9x13-inch or similar size dish (I like this one from World Market). Top with maple syrup, arrowroot, and lemon juice and toss to combine.
  2. To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or a little maple syrup (I added 2 Tbsp (30 ml) more maple syrup).
  3. Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
  4. Let cool 10 minutes before serving. Serve as is, or with Coconut Whipped Cream or Coconut Vanilla Ice Cream! Store leftovers covered in the refrigerator up to 4 days.
*Nutrition information is a rough estimate for 1 of 8 servings calculated without additional maple syrup in crisp topping and without any ice cream or coconut whipped cream.
*Recipe is loosely adapted from my Gluten-Free Nectarine Crisp.
Nutrition Information
Serving size: 1/8th of recipe Calories: 369 Fat: 26.5 g Saturated fat: 9.8 g Carbohydrates: 32.2 g Sugar: 22.8 g Sodium: 132 mg Fiber: 6 g Protein: 5.4 g
Recipe by Minimalist Baker at