Vegan Mixed Berry Crisp
Introducing our Vegan Mixed Berry Crisp recipe! A mouth-watering warm, bubbling dish of fresh berries and buttery streusel oats showcasing the natural sweetness and vibrant flavors of seasonal berries of strawberries, blackberries, blueberries and raspberries!
Servings: 10 Servings
Ingredients
Crisp Oat Topping
- 1 1/4 cups old-fashioned or quick oats - can also use gluten-free
- 1 1/2 cups all-purpose flour spelt flour or gluten-free flour, like Bob's Red Mill
- 1 cup organic sugar coconut sugar or healthy sugar alternative
- 1 teaspoon salt
- 1 cup cold vegan butter diced
Mixed Berry Filling
- 48 oz frozen mixed Berry Medley or any combination of berries measuring 6 cups total 2 cups strawberries, 2 cups blueberries, 1 cup raspberries and 1 cup blackberries or whatever combination you like
- 1/2 cup organic sugar coconut sugar or healthy sugar alternative
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup flour for fresh berries 1/3 cup flour for frozen berries (or you can use spelt flour or gluten-free flour, like Bob's Red Mill)
Instructions
Crisp Oat Topping
- Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray, set aside.
- In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together. Place mixture in fridge while you prepare the berries.
Mixed Berry Filling
- In another large bowl, add the fresh or frozen berries and stir in the sugar, lemon juice, and vanilla and mix. Sprinkle the flour on top of the berries and toss to coat.
- Transfer the berry mixture into the prepared pan, and sprinkle the oat mixture on top.
- Bake for 45 minutes, until the top is golden and the berries are bubbly.
- Let the crisp set for a 10-15 minutes before serving, while the berry mixture thickens as it cools down. Serve with a huge scoop of dairy-free vanilla ice cream, whipped topping or some non-dairy milk! YUM!