Grain-Free Berry Crisp

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Dessert bowls filled with gluten-free berry crisp and vegan ice cream

It’s berry season! And I can’t think of any better way to celebrate than with a crisp.

Because many of you are gluten-free and some grain-free, I decided to tackle a crisp that was completely grain-free! However, if you have a nut allergy, you can easily substitute oats or even coconut. This is a very flexible recipe that also happens to be insanely delicious.

Fresh blueberries, raspberries, and strawberries in a ceramic baking dish

This recipe is simple, requiring just 10 ingredients and 1 bowl to prepare.

The berries are added directly to a baking dish then topped with maple syrup, arrowroot starch (to help thicken the berry juice), and lemon juice for a bit of brightness and acidity.

Fresh berries in a ceramic baking dish with arrowroot, lemon juice, and maple syrup

Next comes the crisp, which is kept grain-free with a mixture of almond flour, shredded coconut, and chopped pecans. It’s also naturally sweetened with coconut sugar (!!), which keeps this recipe refined-sugar-free!

Just 40-45 minutes in the oven and this beauty is ready to enjoy. It gets crisp and golden brown on top, and the juices from the berries meddle and create a lovely “sauce.” Oh, mama.

Grain-free crisp topping over fresh berries in a ceramic baking dish
Four bowls of Grain-Free Berry Crisp with vegan ice cream and fresh strawberries

I hope you all LOVE this recipe! It’s:

Easy to make
Naturally sweetened
Warm + comforting
Crisp on top
& Entirely delicious

This would make the perfect summertime dessert for dinner parties, BBQs, and celebrations or an easy weeknight treat. It’s delicious on its own, but it would pair perfectly with some Coconut Whipped Cream or Vanilla Coconut Ice Cream.

For more berry/crisp recipes, be sure to check out our Best Ever Vegan Apple Crisp, Gluten-Free Strawberry Nectarine Crisp, Easy Peach Crisp, Strawberry Rhubarb Crisp, Strawberry Rhubarb Crumble Bars, and Vegan Berry Pop Tarts!

If you try this crisp, let us know how it goes! Leave a comment, rate it, and don’t forget to take a picture and tag it @minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!

Close up shot of a bowl of gluten-free berry crisp for a delicious healthy dessert

Grain-Free Berry Crisp

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!
Author Minimalist Baker
Two bowls and a baking pan of Grain-Free Berry Crisp served with vegan ice cream
4.86 from 64 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4 Days



  • 7-8 cups mixed berries (strawberries, raspberries, blueberries, and/or blackberries)
  • 3 Tbsp maple syrup
  • 2 Tbsp arrowroot starch (or cornstarch or gluten-free flour)
  • 1 Tbsp lemon juice


  • 1 cup almond flour (or almond meal)
  • 2/3 cup shredded or desiccated coconut (or sub almond flour or rolled oats if OK with grains)
  • 1 cup roughly chopped pecans (or other nut of choice)
  • 1/2 cup coconut sugar (or organic cane sugar)
  • 1/2 tsp sea salt
  • 4 Tbsp coconut oil or vegan butter
  • 2 Tbsp maple syrup (optional)


  • Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9×13-inch or similar size dish (I like this one from World Market // adjust number/size of pans if altering batch size). Top with maple syrup, arrowroot, and lemon juice and toss to combine.
  • 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).
  • 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.
  • 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 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 (1 of 8 servings)

Serving: 1 serving Calories: 369 Carbohydrates: 32.2 g Protein: 5.4 g Fat: 26.5 g Saturated Fat: 9.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 132 mg Fiber: 6 g Sugar: 22.8 g
Warm Grain-Free Berry Crisp in a ceramic baking dish with a scoop of vegan ice cream

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My Rating:

  1. Courtney says

    Turned out delicious, thank you! I didn’t have maple syrup so used coconut sugar instead. Also, I added a little bit of cinnamon (couldn’t help myself!).

  2. Lilia says

    My whole family, including kids, found this recipe insanely sweet and I used coconut sugar. Next time, I will skip the sugar, put fewer cups of berries, and increase the layer of crisp.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lilia, sorry to hear that! Was it the berry layer or crisp layer that was too sweet? What type of berries did you use? We’d love to be able to help troubleshoot, if possible!

  3. juliet says

    love , love this recipe. so easy and a crowd pleaser !!! have made this 4 times already and have shared it to many friends!!

  4. Stephanie Zick says

    Thank you for the great recipe! My two oldest children were able to make this together with no problem and everyone loved it! They subbed in brown sugar for the coconut sugar. (Which we were out of) 40 minutes in the oven and it was perfectly bubbly and golden brown.

  5. AshleyA says

    This crumble is amazing! I think it might be the first time I’ve actually enjoyed the almond flour in a recipe; it has this sandy, butter texture that reminds me of graham cracker crust. Delicious! I will make this again and again and again – thanks!

  6. Danielle says

    As someone already asked, can you substitute coconut flour for almond flour? And what would the ratio be? I’m allergic to almonds and I can’t use all-purpose flour, because I have gestational diabetes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle! We haven’t tried it but we think you could substitute coconut flour here, using the same amount (1 cup). Let us know how it goes if you try it! xo

  7. Rachel says

    Can you make this using frozen fruit rather than fresh? Fresh berries are a little out of season in my area right now but I have a freezer full from last summer.

  8. Taylor says

    Loved this! Had a big box of strawberries that were going to go bad and this was perfect. Added some frozen blueberries as well. Thanks for the recipe!

  9. Elizabeth says

    I made this with fresh blackberries, frozen strawberries, and cornstarch. It tasted great, lightly sweet, I’m sure I’ll make it again in the future.

  10. Jennifer says

    I have made this recipe a handful of times already and every single time people tell me how delicious it is. I love how quick and easy it is to make! It’s my go-to recipe now. I’ve used fresh and frozen fruit – works well with both. The frozen produces a little more juice at the bottom of the pan that is perfect for drizzling over ice cream. I add the additional maple syrup, but otherwise make the recipe as written and it’s always amazing. Thank you!

  11. Leslie Seidman says

    I made this recipe with two 1# bags of frozen mixed berries and the 1 cup of blueberries we managed to pick at the end of August :) I thawed and drained the berries, and mixed with tapioca flour (also GF), and a mixture of syrup, agave, and date syrup. I used date sugar and coconut oil in the topping and left out the extra syrup. I baked in a 9 x 9 ceramic pan, which made the layer of topping pretty thick (a good thing). I baked it for about 35 minutes and it was absolutely delicious. Thank you!

  12. Jordan says

    My husband and I could not stop eating this it was so good! We had blackberries growing in our yard so I decided to bake this with them and a bag of frozen mixed berries. I ended up using 1 and 2/3 cup almond flour because I didn’t have any coconut in the house. Then I replaced the nuts with oats. It ended up amazing anyways. Next time I do want to try the pecans to give the crisp topping a little more crunch, but I will definitely keep making this through berry season.

  13. Kim says

    This berry crisp was fabulous. Sadly, I forgot to take a photo. I halved the recipe and used frozen fruit – 1 cup tart cherries and 1 1/2 cups each raspberries and blueberries! Forgot to halve the coconut sugar so it was a tad sweet (but did not add maple syrup to crumble topping). Served with Kawartha Dairy 🇨🇦vanilla ice cream. Recipe shared with all that ate it. Most definitely will make again. ⭐️⭐️⭐️⭐️⭐️

  14. Zenana Rose says

    I’ve made this recipe three times now and we all absolutely love it! I got the berry share in my Love Farm CSA here in Portland so lots of fruit and this is the perfect way to use it up. I’ve made marionberry with strawberry, blueberry and blackberry and now blueberry peach. All versions are delicious!

    I add vanilla to both the berries and the crumble. I’ve been using Lakanto erythritol and monk fruit sweetener instead of sugar because it’s best for us. I also like to add oats to the crumble.

    It’s so delicious! Thanks for this great recipe Dana!

  15. Kay says

    We love this recipe! I know there is a vegan apple crisp, but wondering if I can use apples with this recipe. Maybe add a little cinnamon?

    Can’t go to grocery for almond meal.

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sure! But we’d suggest using one of our apple crisp recipes for the base. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Brands vary a lot in the intensity of sweetness. We’d recommend looking at the package to see if it has substitution recommendations and/or sweetening to taste!

      • Karly says

        This is so delicious. I’ve made it twice now and it’s so good with some vegan vanilla ice cream. I add strawberries, blueberries, blackberries, raspberries, and cherries. I find I only need to bake for about 25 minutes…the topping starts to brown and burn at that time—making putting foil on would help. My tip would be to add more crumble if you are going to do 8 cups!

  16. Hailey Shimidzu says

    Hi there, this didn’t turn out so well. I used frozen strawberries, raspberries, blueberries, rhubarb (harvested from the garden a week ago). I struggled a bit with weighing the fruit for the recipe (now that I think of it, I could have used a bigger bowl to measure it all together). It filled the pan i planned to use. Lasagna size. The fruit came out a bit soupy but otherwise the crip cooked really well and golden. The rhubarb needed a bit more and was a bit tough. I had to use white sugar so it was really sweet. I didn’t like the combination of the coconut and pecan nuts which was disappointing because these are two things I LOVE. So.. overall the tart soupy fruit with a very nutty coconut texture with vegan vanilla ice-cream didnt do it for me. 😔 BUT I hope to try it again as well as many other different kinds. Thanks for the recipe. 👌🙋🏼‍♀️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hailey, sorry to hear that! We’ve found that since strawberries have more moisture, too many of them can make it soupy. For next time, we’d suggest reducing the strawberries and/or adding more arrowroot starch. Hope that helps!

  17. Chehala Jansen-Byrkit says

    Hello! This looks amazing. I want to make this for Mother’s day but my mom can’t eat nuts. Can I omit the pecans and add extra oats? Thanks!

  18. Sandra says

    Yum! Yum! Yummy Yum! I’m glad there are only two of us, because my husband and I will have no problem eating it all. Even though the blackberries I used (1/2, with 1/4 raspberries and 1/4 blueberries) were woody with huge, hard seeds, this is so good we didn’t care. The initial quantities of maple syrup and coconut sugar were perfect; the pecans in the topping were fantastic, and worth the splurge.

    Next time I’m going to try frozen berries, and from the comments, I think I’ll let them thaw naturally and then just use the berries and not all the juice. Thanks for a fantastic recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Sandra! Thanks so much for the lovely review! xo

  19. Lorraine Nycklemoe says

    I’ve made this several times and is my go to crisp recipe. I’ve used brown rice syrup in with the berries as well as maple syrup. Topping ingredients can also be improvised. Plenty of sweetness without being overly sweet.

  20. April H says

    I had some fresh berries (strawberries, raspberries, blueberries) that were about to good bad, so I went looking for ideas on how to use them up quickly. I was actually looking for a popsicle recipe when I came across this. I am so called I went with this option. I only had about 4 cups of berries so I halved the recipes, and it is divine! Using what I had on had – corn starch instead of arrowroot, oats instead of coconut, and vegan butter, well, just because – what a great recipe! In fact, I love the crisp so much I think I will make the full recipe with half the berries next time ☺️

    • April H says

      Actually, I do have a question. I found mine was a bit watery as oppose to syrup, as yours looks in the pictures. Should I add more cornstarch? Or something else?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi April, more cornstarch should help. Also it could be the type of berries- if you have more strawberries, it will have more liquid.

  21. Renette says

    This is a delicious recipe! And crazy easy. I used this recipe to make a berry filling for Minimalist Baker’s other fruit crisp recipe ( It paired perfectly with the oat topping! I added ginger to the filling, as well as cinnamon, and used apple cider vinegar instead of lemon juice. I used gluten free flour instead of the arrowroot powder. I adore this recipe and will definitely make it again!

  22. Michelle Snipes says

    This is one of the most delicious desserts I have ever eaten, and I usually do not care much for fruity things. It is amazing that it is vegan and gluten free. Used corn starch, unsweetened coconut shreds, and organic sugar. Thanks for the recipe!

  23. Jamie says

    I have never posted before but considering all the compliments I got last night when I made this, I am! Awesome recipe!! For the “filling” I used this recipe and the recipe for apple crisp because I decided to use an apple mixture with a few berries. I drained the liquid from the frozen apples/ berries. I used the crumble topping of this recipe. Pecans in the topping were so good. I wouldn’t change any part of this recipe. Thank you!

  24. Jason says

    I made this for tonight’s family dinner with the in-laws and friends and everyone loved it! Thanks for all the great recipes and ideas:)

  25. Katrina says

    I made this with plums instead of berries and it worked great! Super tasty. Thank you for such a delicious, easy recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the lovely review, Katrina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Dani says

    This was AmAzing!!! I only used blueberries and loved the complementing coconut flavor; absolutely delicious!! I was also so so happy this was a gluten free recipie! As always, thanks for sharing!

  27. Lysa Adams says

    Thank you for this Recipe! I made it in a deep dish pie pan, used fresh berries from our land, red huckleberries and black berries, added in 1 stick of rhubarb, 1 cup each of strawberries and blueberries from our famers market. For the topping I did add in 1 extra tbsp of maple syrup and 1 table spoon of coconut sugar. I also added a hint of cinnamon. Wow, everyone loved this dish! Thank you.
    I wish I was able to upload the photo I took, if there is a way, let me know. ;-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Lysa! So glad you enjoyed it! To share a photo you can post a photo on Instagram and hashtag it #minimalistbaker or tag us @minimalistbaker ;D

  28. Nicole says

    This was awesome and so easy!! I have made it twice – the first time using fresh berries, the second using frozen, thawed. We liked the thaw frozen best!

  29. Tammy says

    Another superb 4th of July dinner recipe. I followed this very closely (I subbed lime juice for lemon because I had left overs from another recipe) and while mine didn’t look quite as beautiful as yours, it got rave reviews from guests. One other thing, I did use a lot more than 8 cups of berries if you’re measuring very strictly (2 containers blueberries, 2 containers raspberries, one large container strawberries). Will definitely make this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tammy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  30. Caitlin says

    I made this a few times for family and friend gatherings and it was devoured each time! The topping tastes amazing with either coconut or oats (I’ve done both) and I used the optional 2 tablespoons of maple syrup in the topping. So delicious, I’ll definitely be making it all summer! Thanks Dana for all your recipes, they’re so easy and delicious :)

  31. Wendy Wallis says

    I love this recipe. I use it to make an apple and berry crisp, and an apple and rhubarb crisp. Or crumble as we call it here in Australia. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds lovely, Wendy! Thanks so much for the lovely review! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  32. Chelsea Coster says

    Amazing!!! I made this along with the Vanilla Coconut ice cream for my parents when they came over for dinner. It was a hit for everyone, plenty of second helpings had. Great recipes. Thank you!

  33. Jana says

    I made this while visiting my in-laws. I used frozen berries and all purpose flour instead of arrowroot starch, omitted coconut as I didn’t have it, and subbed oats instead. It came out great and everyone loved it.
    I love all of your recipes! Please make another cookbook in print so I can buy it!! :)

  34. Dottie S. says

    Was fantastic a definite winner! I used while oats, almond flour, toasted pecans, shredded coconut, coconut oil, a little maple syrup, 1 tsp cinnamon, 1 tsp salt, and a little tapioca starch. Threw it all in the cuisinart and put this crumble ontop of my (frozen from summer)peaches that I thawed and cooked on the stove for a bit. Yum yum yum!! Always a winner, thanks!!

  35. Molly Elwood says

    I made this, subbing apples and pears for the berries, and added cinnamon and nutmeg and it was DELISH. My guests were over the moon about it (“…wait; so this is all vegan?”) :D Thank you for such a lovely recipe that is so easy to modify!

  36. Denice says

    This recipe is AmAzInG!!! So easy to do >>> used a frozen mix instead of fresh (middle of winter) to take to a Super Bowl party. It was the a HUGE hit and everyone was able to enjoy because it was grain free!! Thank you!!

  37. Lstv says

    I followed the recipe. However the topping really I not crispy it’s more soggy. The entire mix is easy too sweet for me. I think 2 tbls maple syrup with the berries may help. The topping is extremely too sweet. I’ll only use 1/3 coconut sugar next time if I try it again

  38. Jennifer Anderson says

    Your recipes have never failed me and this one certainly was a hit too! I used frozen berries (without thawing or draining) and I had to pour the excess juice off after it was cooked. The juice was tasty so nothing was wasted. I used olive oil instead of coconut oil. I find coconut oil to much of a hassle so I use a liquid oil. I’ve got another round of it in the oven tonight. I added extra arrowroot to see if it will soak up some of the excess the liquid. I was super pleased to find this vegan crisp recipe without oats!

  39. Katrina says

    My husband has gone Paleo, so I was excited to make this recipe, using only huge fresh blackberries for the fruit.
    We are super pleased with how this dessert turned out. It’s a keeper!

  40. Alicia Figurski says

    Amazing!!!!! I used rolled oats in place of the shredded coconut. It tastes great on its own or topped with coconut ice cream. I love all of your recipes, but, this one is my favorite!

  41. Susan says

    I made this last night & can’t wait for the 2nd round tonight! So good! & very easy to make! I used the almond meal in place of almond flour just because I didn’t have the flour on hand. Turned out great!

  42. Jan says

    I do the Ornish Heart Reversal Program and
    cannot have butter or oils. Is there something else I can use in the crumble?
    Thank you.

    • Lynnae says

      I wonder how it would turn out using applesauce instead of oil. I’ve done that substitution successfully in other recipes.

  43. Carmel in Boise says

    I used fresh picked wild blackberries & for my son & his daughter’s sake, oatmeal instead of the shredded coconut. This recipe is fantastic!

  44. Jennifer says

    This was yummy! I also used this topping to make the Strawberry- Nectarine Crisp. I made both of them for an office birthday celebration – everyone thought they were delish! No one missed the butter or the gluten! Served with both regular and coconut whipped topping – smiles all around!

  45. Jessi Summers says

    I made this for my family’s Fourth of July celebration, substituting cornstarch, rolled oats, all purpose flour, and sugar where relevant since no one has gluten sensitivity or is avoiding grains. It was a huge success! Really easy to prepare, and really tasty! I picked up some vanilla coconut-based ice cream to scoop over it and it was really wonderful all together. Will definitely make again for another party. :D

  46. Anna Crockett says

    I made this and my crumble and fruit all soaked in together, so I never got the crispy effect. I used fresh fruit. Any suggestions.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Strange, did you make any substitutions? And did you toss the berries in arrowroot to soak up some of their juice?

  47. Stephanie says

    This looks really yummy! I have an abundance of organic berries in my fridge right now and would love to make this, but my husband is out of town working for the next couple weeks and this is too much for just me.. do you think this would freeze ok?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie! I think it would freeze well pre-cooked and stored in an air-tight container. Hope this helps!

  48. Elaynna says

    Hi! Can you make this ahead of time (morning) and heat it up later in the evening to serve or will it get mushy? Would you leave it in or out the fridge?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      While it is best fresh, you could make it ahead, refrigerate it and then heat it up later. As long as you’re not making it too far in advance, it shouldn’t mush!

  49. Ha Li says

    This was great and easy to make! Can’t wait to try it with the work fam tomorrow. I used and 8×8 pan and maybe too much of the crisp, but it’s so darn tasty I didn’t care lol. 10/10 would recommend!

  50. AngNeb says

    I normally don’t leave comments BUT!!!
    I have made this with blueberry and cherry pies and has turned out amazing. Just blue or just cherry is tasty. Thank Q! so much.

    I also use a lot of your recipes first and dont try anyones eles second.

  51. Janel says

    Could I use flax seed meal as a substitute for any of the flours or would it be too different? I’m so excited to try this recipe!!

  52. Andrea says

    Excellent flavor and texture. I added cherries, strawberries, and blueberries, and only used a tbsp of coconut sugar (rather than .5 cup). It was perfect for a brunch potluck!

  53. Sandra Oloffs says

    I have been making this vegan grain free berry crisp all summer and it’s been awesome! I live in British Columbia and have been making it with different varieties of seasonal fruit and it’s always been a hit and turned out great! I’ve followed the recipe pretty much exactly (except for the fruit) and using the oats version it has tasted absolutely delicious! Thank so much for this easy and versatile recipe that has clearly become a favourite in our home.

  54. Aruna says

    I made a few changes to the crisp part. Used regular flour, coconut flakes and a pecan/ almond mixture, just because it was all I had on hand. The crisp part was okay, but my own fault for butchering it. Still can’t stop eating it though :)

  55. jess bloomfield says

    I made this totally guilt free berry crisp last night and it was so perfect! In the crisp I added a dash of cinnamon and cardamom to taste. This treat is perfect for a morning breakfast cold out of the fridge or a warm light dessert after dinner. Thank you Minimalist Baker! :)

  56. Kathy says

    I made it just as written, using frozen berries – wild blackberries, blueberries and a few strawberries. I let the berries thaw and then drained them in a large colander before continuing with the recipe. I mixed the berries, cornstarch, maple syrup and lemon juice in a large bowl and then poured the mixture into the pan and although it didn’t call for it, I lightly greased the pan with butter. This was one of the best crisps I’ve ever made and got rave reviews at the dinner party I brought it to. Thanks for a great gluten-free, refined sugar-free recipe. I’ll be making this one again!

  57. Donna Cason says

    Wow, thank you for creating this gem. My crop of strawberries, blueberries, and raspberries is/was very prolific this year AND I had some strawberries left from last year (must not have made enough smoothies). I was looking for a recipe that just ate volumes of berries and this is it! I love nuts and coconut so that was perfect! I added 1 T. molasses because I need more potassium. We are enjoying this for breakfast (and probably lunch!).

  58. Robyn says

    Phenomenal! Made for a girlfriends event and it was devoured. Making it again for the Majhong group this week

  59. Sarah says

    So easy, so delicious! Made it with a weeknight dinner and excited to enjoy it all week long! The dessert re-heats well.

  60. Lisa Loney says

    I’m so thankful for your blog, Dana. This recipe is delicious. I love the grain-free topping. I will make every possible crisp there is just to use this topping again and again. You’re a genius!

  61. Lish says

    You, dear Dana, are insanely good, as are your recipes! This one, yet again, is clever and delish. It was a huge success at my in-laws 4th of July party. People begged for the recipe.

    We have ripening berries in our garden and I’ll make a half batch of gooseberry, blueberry, black raspberry and raspberry this weekend!

    Thanks for making it so easy to be healthy, eat delicious food, and still feel extravagant.

  62. Cassie Autumn Tran says

    This crisp looks fabulous! The coconut ice cream looks absolutely perfect on each serving!

  63. Adrienne says

    Made this today with a frozen berry mix found at Trader Joe’s that had all 4 berries. I just thawed the berries in the refrigerator overnight. The berry part is super delicious but my crumble ended up mixed in with the berries instead of being an actual crumb topping. Maybe I should’ve used more arrowroot with the frozen berries since they started with a lot of juice. Anyway, I’ll definitely make this again. Great with cocobliss coconut vegan ice cream.

  64. Kristina says

    O.m.g. girl. Stop. This was delicious!!! I can’t stop thinking about it ?
    I used walnuts, coconut flour(didn’t have almond) and my dairy loving husband “accidentally” gave me dairy butter instead of vegan butter(he was in charge of the crisp part) but it turned out amazing and was a huge hit at our Canada 150 party! Thanks so much for the recipe!
    P.s. you are genius. None of your recipes have failed me.

  65. Jessica Marquis says

    How do you think coconut flour would do in this in place of the almond flour? I have some in my pantry that needs to be used and can’t ever come up with a good place to use it! lol

  66. Colleen says

    This is so delicious! It will be my go to recipe to bring to a picnic as well as having at home. I just purchased fresh local blueberries and strawberries at a farm market when I saw your recipe. I added some frozen blackberries from my freezer (without any modification to the recipe) and it turned out great. It’s a gluten free dessert I really enjoy! Thanks!

  67. Charlotte says

    Loved this! Was very simple and easy, also not too sweet. I really like your Apple Crisp but I liked how this one didn’t have as many spices, made it feel like a much more summery dish. I used entirely frozen berries since I don’t have fresh ones where I live, and it still turned out just great. Fed a very hard to please guy who hate half of the whole dish. Thanks!

  68. Erin says

    Hi I made this tonight with some modifications: I used a large can of peaches, 2 apples, 2 pears and 2 nectarines for fruit. For the topping I used half coconut and half cashews instead of the pecans, oats instead of coconut and regular butter. I found that the extra 2 Tbsp of maple syrup was needed and just a little bit more salt. The issue I had was with with the cook time & temperature. Should have cut the apples smaller! They took longer to cook but the top was done at 35 minutes and the sides bubbling already. I turned it down to 275 for an extra 15 and this helped soften the apples. Husband said it was good and very enjoyable! Usually he doesn’t like when I detour away from the high sugar, flour, butter “regular” recipe but this passed the test. Thanks Dana!

  69. Haley says

    Ok seriously girl – how do you do it?! & Can I come hang out with you?! You are such an inspiration and constantly keep me curious and excited to try new plant-based recipes, especially yours.

    Keep it up!

  70. Pattie says

    I made this with frozen strawberries, blue berries, raspberries, and black berries. I used only 1 TBSP maple syrup in the fruit and a scant 1/4 cup coconut sugar in the topping (trying to cut way down on sugars) and it was definitely sweet enough for me. I also substituted tapioca starch for the arrowroot. The recipe turned out great. I’ll definitely make this again and again! SO DELICIOUS!

  71. Matt says

    I LOVE these pictures! Someone said there is a recipe here too…must have missed it drooling over the gorgeous shots. ;-)

  72. Barbara Johnson says

    I am alergic to Almonds so no almond flour for me
    Is there a substitute for the almond flour?
    Thank you so much I really enjoy your recipe’s

  73. Élise says

    I just made this recipe and it was so delicious, not to sweet! It was my first experience with almond flour and I loved it. Thank you!

  74. Casey the College Celiac says

    This looks absolutely FABULOUS! Such a perfect use of all the summer berries on sale!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Stacy. Next time could you leave a rating? That helps us out a lot! Thanks!

  75. Michelle Bushnell says

    I made this tonight and it was delicious. My berries must have been very juicy though because the crisp part was not crispy at all.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Strange, did you make any substitutions? And did you toss the berries in arrowroot to soak up some of their juice?

  76. CAROLYN says

    I made with vanilla protein powder instead of sugar in the topping and ate for breakfast. Turned out great

  77. Saxby says

    Could you do this with peaches instead? Or maybe a mixture of berries and peaches? That’s what I have on hand. Yum!! :)

    • Jonathan Malone says

      Sugar doesn’t exist in our house–I used a half-amount of honey (it’s supposed to be almost twice as sweet as sugar), stiffened the mix with a bit of added coconut, and it crumbled on very nicely. Of course the flavor was honeyey and there was more browning, but what do you expect :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Jonathan. I would also recommend subbing stevia for the coconut sugar to taste.

      • Marcia says

        How much Stevia? I only use liquid Stevia because the powdered versions often have fillers (corn). It’s quite sweet so I’m not really sure how much to use. Any guidance will be gratefully appreciated!

    • Rachel says

      I use swerve, stevia based sweetener and add about a tablespoon of molasses, mix with a fork and gloved hand, to create brown “sugar”…works everytime!

  78. Jackie says

    Made this for dessert tonight with fresh cherries, blueberries, and blackberries. So yum! Thank you!! Will definitely make this again.

  79. Sabell says

    Yum!!!! Thank you for sharing. I usually see recipes like this done with Oatmeal. I’m so happy to see Almond and Coconut here instead. I’ll be adding this to my recipe fav’s in the kitchen.

    I’m wishing I had Strawberries on hand, but since that’s sadly not the case… I used Cherries and Blueberries. Also, since I didn’t have arrowroot I used tapioca starch, and I didn’t have Almond flour on hand so I pulverized whole Almonds in the food processor to a fine grainy structure. Yummy! Thanks again.

  80. Kelsie says

    Would regular flour work well to replace the gluten free flours? Even the almond flour? This looks awesome, thanks for coming through as always ??

        • Sabell says

          Hi all, I just made this with frozen Blueberries and Cherries. I soaked them in cool water to thaw gently w/out taking away too much of the fruits’ juices, and drained them in a sieve-like strainer until they finished draining. I added extra fruit like I always do when using frozen to make up for any water/juice loss in the rinsing process. Hope that helps.

        • Reanna says

          I made this for company tonight and it was delicious! I used all frozen berries and only used a tad more arrowroot than what was called for. I baked it for 45 minutes and it turned out great. Everyone wanted seconds!

        • Jana says

          Yes, I just rinsed my frozen berries under running water for maybe a minute to thaw them a bit and then mixed in the flour/starch and maple syrup. Came out great!

  81. Alex says

    Thank you so much for suggesting nut-free alternatives. It is hard finding healthy recipes that don’t use nuts and I appreciate your suggestions!