Raw Fruit Crisp (10 Minutes!)

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Pie pan of our Gluten-Free Fruit Crisp recipe beside pecans, cinnamon, and fruit used to make it

Recently we’ve been suffering from a serious case of lazy cook syndrome.

The kind of thing where you want food but you can’t even. Yeah, that’s where the late summer heat has us: hungry and helpless. Has that ever happened to you?

Like for instance, recently I was eating dinner and wanted fruit crisp for dessert but couldn’t be bothered to make a whole thing of it. So, I just cut up some fruit, put it in a bowl, made a “crisp” topping in the food processor, and ate half of it. Yep, that’s the vibe around here right now. Lazy to the max.

I saved the other half for the next day — when my energies were restored — and I baked it and ate it with coconut yogurt. That’s the good life.

Main takeaways:

  • If you’re a lazy cook to the max, you’re not alone. You’re welcome here.
  • This crisp is delicious raw.
  • It’s also amazing baked.
  • Win-win-win!
  • Oh, and just 7 ingredients, 10 minutes, and 1 food processor required.
Peaches, berries, dates, pecans, coconut. and other ingredients to make our Gluten-Free Fruit Crisp recipe

Fruit Crisp Ingredients

This isn’t a traditional crisp (if you haven’t caught on by now, we’re not too into traditional things around here). While the fruit part is there with peaches and blackberries, crisp toppings are typically a combination of oats, butter, flour, and sugar.

However, this version is much lighter, naturally-sweetened, grain-free, gluten-free, and oil-free optional.

The crisp calls for desiccated coconut, almond flour, dates, cinnamon, and pecans. Maple syrup adds optional sweetness, and coconut butter (also optional) adds richness to the dish, which is especially helpful if you’re leaving it raw. It helps create that crumbly texture commonly found in a crisp.

How to Make Fruit Crisp

A traditional fruit crisp is made with a combination of fruit, a bit of sweetener, and an optional starch (such as cornstarch or arrowroot) to prevent it from being too saucy or liquidy after baking. A crumble topping of oats, butter, flour, and sugar are mashed into a loose meal, which is then added atop the fruit and baked to golden perfection.

This version doesn’t require baking at all, however, and is made with much lighter ingredients. Baking is optional as it’s completely delicious both raw and cooked.

Fresh blackberries, raspberries, and peaches in a pie pan to make our Summer Fruit Crisp recipe

Simply add fruit to a bowl, drizzle with maple syrup (optional depending on preferred sweetness + ripeness of fruit), top with cinnamon, and toss.

Next, add coconut, almond flour, pecans, cinnamon, and dates to a food processor or blender and pulse into a loose meal. Maple syrup and coconut butter can be mixed in for additional sweetness and richness.

Food processor filled with ingredients to make our healthy Raw Fruit Crisp recipe

Then simply add the topping to the fruit and voila! It’s ready to enjoy.

Alternatively, throw your crisp in a 325 degree F (162 C) oven and bake for about 20 minutes or until the fruit is tender and the topping is golden brown. You can’t lose either way.

Pouring date-sweetened crisp topping onto fresh fruit for an easy Fruit Crisp recipe

We hope you LOVE this crisp! It’s:

Quick & easy to make
Naturally sweetened
& Delicious raw or baked

While delicious on its own, we prefer serving this crisp with some plain coconut yogurt and a drizzle of honey or maple syrup. It would also be tasty with our Classic Vegan Vanilla Ice Cream!

More Delicious Fruit Recipes

If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Pie pan and bowl of Raw Fruit Crisp served with coconut yogurt

Raw Fruit Crisp (10 Minutes!)

The perfect dish when you’re craving fruit crisp and want it fast! Ready in 10 minutes, grain- and gluten-free, naturally sweetened, and SO delicious!
Author Minimalist Baker
Spoon resting in a pie pan of Peach Blackberry Crisp for a simple raw vegan dessert
5 from 8 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 (Servings)
Course Dessert
Cuisine Grain-Free, Raw, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 3 cups chopped fruit (something tender, like stonefruit or berries // we like peaches + blackberries)
  • 1/4 tsp ground cinnamon
  • 1 drizzle maple syrup (optional // or honey if not vegan)


  • 1/2 cup desiccated coconut (or unsweetened shredded coconut)
  • 1/3 cup almond flour (or sub 1/4 cup coconut flour)
  • 1/2 tsp ground cinnamon
  • 1 pinch sea salt
  • 1/4 cup raw pecans
  • 2-3 medjool dates, pitted (plus more as needed for sweetness / texture)
  • 1 Tbsp maple syrup (optional // or honey if not vegan)
  • 1-2 Tbsp drippy coconut butter (optional)
  • 1 Tbsp melted coconut oil if baking (optional)


  • If baking (optional), heat oven to 325 F (162 C).
  • Add the fruit to a serving bowl or dish (or oven-safe dish if baking). Top with cinnamon and maple syrup (for sweetness, optional) and toss to combine.
  • To a food processor or blender add desiccated (or shredded) coconut, almond flour, cinnamon, salt, pecans, and dates and pulse until a loose meal is achieved, being careful not to overblend.
  • For added richness / sweetness, add maple syrup and coconut butter and pulse again to combine (optional). This will also help the crumble stick together better. If it looks or feels too dry, add more dates (or maple syrup) and pulse.
  • Taste and adjust flavor as needed, adding more dates or maple syrup for sweetness, cinnamon for spice, or salt to taste.
  • Enjoy raw or bake. Before baking, drizzle with melted coconut oil (optional), then bake for 20-28 minutes at 325 F (162 C) or until fruit is tender and the topping is golden brown (being careful not to burn). Adjust cook time to desired toastiness.
  • Enjoy as is or pair with coconut yogurt or dairy-free ice cream! Store leftovers covered in the refrigerator up to 2-3 days.



*Nutrition information is a rough estimate calculated with 2 cups peaches, 1 cup blackberries, the lesser amount of dates, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 245 Carbohydrates: 25.1 g Protein: 4.7 g Fat: 16.4 g Saturated Fat: 6.5 g Sodium: 23 mg Potassium: 436 mg Fiber: 7.4 g Sugar: 17.4 g

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My Rating:

  1. Patricia says

    I made this with frozen mixed berries and baked it for about thirty minutes (it’s winter where I am). Amazing and healthy as I didn’t use oil and only a tbs of maple syrup in the topping. Great way to get some fruit in my diet as I don’t tend to eat much during day. Will have the rest for breakfast! Thanks for another winner.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Patricia. 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

  2. Lin says

    Think i can use frozen fruit? Should i defrost first before baking? and I’ve never heard of drippy coconut butter. Is that something I can make?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lin, We think with frozen fruit it would be best to cook it versus having it raw. You can find our coconut butter recipe here. Let us know if you try it!

  3. Sandra clark says

    Hi love this recipe! I have made this several times with red roasted peppers from the oven to flame roasted red peppers from a jar. I have also used this for a tomato sauce for pizza. Can be a bit thin for that but it is okay! Thanks
    I have had many requests for your soup!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandra, thanks so much for sharing! We think you may have meant to comment on a different recipe?

  4. Sierra says

    Easy and delicious way to use up ripe fruit! I used blackberries and nectarines. It’s too hot to turn on the oven so I didn’t bake it. Luckily the crumble topping and super sweet fruit didn’t even need to be baked! So far I’ve enjoyed it scooped over cashew yogurt for breakfast. Yummy! I even have some left for dessert, which I’ll scoop over vegan whipped cream! I’ll be making this again and look forward to making the baked version this winter. Thanks!

  5. Chelsea says

    I’m currently down at the shore, trying my best to truck on through either ridiculous heat or choking humidity. I came across this bookmarked, & decided to try it out. Not only did the fruit (I used peaches, blackberries, blueberries, & raspberries) hit the spot perfectly, but the crisp was perfect. Being careful not to burn it, I broiled it in a thin layer, as I like my crisp a bit more toasted. I paired it w/vanilla ice cream & actually added a shredded mint leaf on top. The flavors came together in a sweetly wonderful & refreshing ode to August!

  6. Renee says

    I want to try this recipe, but everyone is going to coconut fat for everything. More than a tiny bit of it makes my joints painful, as does real butter. Do you know of any other plant based fats I could use in place of it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Renee, vegan butter should also work if you tolerate that? Otherwise, we’d say omit it as the oil is optional. If shredded coconut also bothers you, you could try subbing another nut/seed. Hope that helps!

  7. Lola says

    Made it and it was amazing!! So simple, so nutritious and no gluten/ dairy/ added sugar in sight! Definitely a keeper. Thank you again, Dana.

    PS: where do carbs come from though?

  8. Soo-Eun says

    I loved this recipe. I’m on a raw food diet for health reasons and I have fruit or smoothie for lunch but adding this to my fruits took it to another level and satisfied all my cravings! Thanks so much for sharing your inspiring recipes.

  9. Tara Turner says

    This is wonderful!!! I baked mine longer than what was instructed (about 10 minutes more) but my crumble may have been a bit moist. I will ABSOLUTELY make this again.

  10. Michelle Stone says

    Amazing! Delicious and satisfying and so versatile. We had it for dessert and then breakfast the next day. Thanks!

  11. Faith VanderMolen says

    I’m definitely okay with you holding onto summer a little longer as I live in Malaysia and sweat all day long! This crisp looks amazing. I’m all about quick and easy recipes that are healthy enough for my little daughter to enjoy too. Thanks for all your recipe inspiration!

  12. Rawjoy says

    I must admit, at first I wasn’t very joyful to test this recipe. Maybe because I love to eat my fruits raw and whole.
    But your recipe changed my mind ! It’s so tasty, so sweet in the mouth… I’m now craving it !

    Keep up the amazing recipes,


  13. Debiea says

    This looks yummy, and I love the two options. I like to email good recipes to myself and print them for future. Could you please add the email option? I love how creative you are with food

  14. Lola says

    I think this is what we call ‘crumble’ in the UK. Just the other day I’ve been thinking – is there a healthy way to make crumble? :) Thank you, will try it out, with frozen fruit though as berries are now out of season. I might make a fruit compote, then cover with the crumble/ crisp. Thank you, Dana!