Super simple to make and wonderfully delicious, gluten-free mixed berry crisp! Sweet and juicy berries, topped with a crunchy oat topping, combine perfectly in this easy summer dessert. This berry crisp is also diary free and vegan!
This mixed berry crisp is absolutely delicious, and also happens to be gluten free, dairy free and vegan!
It's a mixture of sweet, juicy berries, topped with a crunchy oat, cinnamon spiced topping. Serve warm and top with vanilla ice cream (non-dairy ice cream) for the perfect summer dessert!
Use frozen berries to easily whip it up, and get that taste of summer any time of year!
If you like crisps, you should also try my apple crisp and peach and raspberry crisp.
Ingredients
- mixed berries, mix of raspberries, blueberries, blackberries and sliced strawberries
- granulated sugar
- cornstarch
- lemon, zest and juice
- cinnamon
For the crisp topping
- rolled oats, certified gluten free
- oat flour, certified gluten free
- brown sugar
- cinnamon
- salt
- dairy-free butter substitute, melted
See recipe card for quantities.
Ingredient Notes
Mixed Berries: Use a combination of raspberries, blueberries, blackberries and sliced strawberries. Use an equal amount of each berry, or adjust based on personal preference, or what you have on hand. Both fresh or frozen work well. If using frozen, no need to thaw.
Old-fashioned rolled oats: If you want your crisp to be gluten free, make sure your oats are certified gluten free. During processing, oats are often contaminated with gluten-containing grains (wheat, barley, rye); therefore, it’s important to make sure you’re only using certified gluten-free oats. Certified gluten-free oats are harvested, stored, transported and processed in dedicated gluten-free facilities and tested for purity. For more information on adding oats to your gluten-free diet, please refer to the Canadian Celiac Association's Oats Statement.
Oat flour: Again, make sure your oat flour is certified gluten free. You can also make your own oat flour. To make, just put old-fashioned rolled oats (certified gluten free) in a high-speed blender or food processor and blend until they form a fine flour.
Dairy-free butter substitute: This recipe is pretty flexible in terms of which brand/type of non-dairy butter substitute you use. You can use a butter stick-type substitute, or a margarine-type substitute. I use vegan Becel.
Instructions
- Preheat oven to 350°F (180°C). In a medium sized bowl, stir together the rolled oats, oat flour, brown sugar, cinnamon and salt.
- Pour in the melted dairy-free butter and stir to combine.
- In another bowl, combine the berries, granulated sugar, cornstarch, lemon zest and juice, and cinnamon, and gently stir until combined.
- Spread the berry mixture evenly across the bottom of a 9-inch baking dish. Evenly sprinkle the crisp topping over the berries. Bake for about 35 – 40 minutes, or until the crisp topping is golden brown and the berries are bubbling. Let cool slightly in the pan before serving. Serve warm.
Top Tips for Perfect Berry Crisp
- Serve warm – Serve warm with a scoop of your favourite diary-free/vegan ice cream.
- To make this all-year round, and super simple to throw together, use a bag of frozen mixed berries.
Substitutions
If you aren’t dairy free or vegan, you can replace the non-dairy butter with regular butter.
Storage
Leftovers will keep in the fridge for 3 – 4 days.
Recipe Card
Gluten-Free Mixed Berry Crisp (Vegan)
Ingredients
- 21 ounces mixed berries, combination of raspberries, blueberries, blackberries, sliced strawberries (note 1)
- ¼ cup granulated sugar
- 2 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon cinnamon
Crisp topping
- 1 cup old-fashioned rolled oats, certified gluten free
- ¼ cup oat flour, certified gluten free
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup dairy-free butter substitute, melted (note 2)
Instructions
- Preheat oven to 350°F (180°C). In a medium sized bowl, stir together the rolled oats, oat flour, brown sugar, cinnamon and salt.
- Pour in the melted dairy-free butter and stir to combine.
- In another bowl, combine the berries, granulated sugar, cornstarch, lemon zest and juice, and cinnamon, and gently stir until combined.
- Spread the berry mixture evenly across the bottom of a 9-inch baking dish. Evenly sprinkle the crisp topping over the berries.
- Bake for about 35 – 40 minutes, or until the crisp topping is golden brown and the berries are bubbling. Let cool slightly in the pan before serving. Serve warm.
Notes
- Serve warm – Serve warm with a scoop of your favourite diary-free/vegan ice cream.
- To make this all-year round, and super simple to throw together, use a bag of frozen mixed berries.
- If you aren’t dairy free or vegan, you can replace the non-dairy butter with regular butter.
- Leftovers will keep in the fridge for 3 – 4 days.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
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