Grain-Free Berry Crisp

Hi! I did a LOT of substitutions and it still turned out delicious! I wanted to make this right away and didn’t want to go to the store the day before Thanksgiving… so, I made it with what I had on hand.

I substituted oat flour for almond flour. I didn’t have any lemons so I used an orange for the juice instead. As suggested, I used cornstarch instead of arrowroot. I didn’t have any nuts that weren’t roasted and salted so I skipped the nuts in the topping. I used real butter. Oh, and I used frozen berries.

So, obviously, the topping was less substantial than it would have been if I had used nuts. But, even with all the changes, it’s delicious! I’m so happy with it and I will definitely make this again. Also, thank you for all the other comments here. They really help!

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!).

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.

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

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.

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!

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!

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.

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!

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!

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.

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. ⭐️⭐️⭐️⭐️⭐️

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!

I made this the other day it was so good! It’s really easy to make too. Thanks!

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. 👌🙋🏼‍♀️

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.

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.

So easy and yummy!!! Love this recipe! Great job!

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 ☺️

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 (https://minimalistbaker.com/the-best-vegan-apple-crisp/). 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!

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!

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!

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:)

So DELICIOUS and easy to make!!!! Thank you!!!???

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

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!

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. ;-)

I love you! Thank you for all of your recipes, my life would be so bland without them.
❤❤❤

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!

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.

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 :)

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.

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!

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!! :)

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!!

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!

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!!

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

I used oats and it turned out great!

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!

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!

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!

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!

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

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!

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

This is so good! I made it with fresh raspberries, blueberries and marionberries.

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.

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!

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.

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!

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.

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 :)

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! :)

This was delicious and so easy to make!

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!

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!).

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

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

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!

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.

Absolutely delicious! Served for 4th of July and everyone loved it!

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.

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.

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!

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!

Made it. Loved it. Ate way too much of it.

It’s a keeper!

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!

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!

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!

As with all of your recipes, this was awesome. My 6 year old (picky eater) loved it.

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.

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

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

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.