Vegan Berry Crisp –

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Have I mentioned that I love dessert…?

I especially love it when its quick and easy. Because this recipe uses frozen fruit, it can be pulled together at a moments notice with stuff you can keep on hand in your pantry and freezer.

 And, get this…its good for you!

With anti-oxidant rich berries, whole oats, no refined sugar and whole wheat flour, this is a dessert that loves you back!


For Filling:

mixed berries, thawed (about 32 oz)

3 Tablespoons maple syrup

1 Tablespoon whole wheat pastry flour

3 teaspoons lemon juice

1/2 teaspoon cinnamon

For Topping:

1/2 cup whole wheat pastry flour

1/2 cup whole cane sugar*

*(you can sub brown sugar/whole cane sugar is a less processed option)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon allspice

1/4 teaspoon salt

1  3/4 cups rolled oats

1/4 cup melted coconut oil

1 teaspoon vanilla extract


Preheat oven to 375°

Sift flour, whole cane sugar, cinnamon, nutmeg, allspice and salt. Mix with a whisk. Add oats, coconut oil and vanilla, and mix with a fork until crumbly.

Combine berries, maple syrup, whole wheat flour and lemon juice. Transfer to a 9-in glass square dish, or into 6 ramekins.

Distribute topping evenly over berries.

Bake 35-45 minutes in dish; 25-30 minutes in ramekins or until bubbly.

Let cool 10 minutes before serving.

Enjoy as dessert with a scoop of vegan vanilla ice cream, then eat without the ice cream for breakfast!!