This triple berry crisp is the ultimate summer dessert, or any time of year for that matter. Juicy, sweet berries are topped with a crisp, buttery, and nutty crumble that’s baked to perfection. This recipe is vegan and can easily be made gluten-free.
This recipe is simple and quick to make. It requires minimal ingredients and prep, which I’m a huge fan of. Because this berry crisp uses frozen berries, it can be made anytime of the year!
Calling all berry lovers! This Triple Berry Crisp will be your new go-to summer/fall dessert, I can guarantee it. It is perfectly sweetened from the berries, slightly zesty from the added lemon, crisp and buttery from the crisp, and nutty from the added sliced almonds.
This recipe is very simple to make. All the berry filling ingredients are thrown into a bowl then poured into a baking dish. Next, the crumble ingredients are combined in a mixing bowl then spread over the berry filling. Lastly, the crisp is baked to perfection.
I HIGHLY recommend topping this crisp with your favorite vanilla ice cream.
How to Make Triple Berry Crisp:
This is a simple, fuss-free recipe.
- Preheat the oven to 375F. Grease an 8×12″ baking dish with cooking spray or vegan butter.
- In a large mixing bowl, whisk together flour, rolled oats, sliced almonds, brown sugar, baking powder, and salt. Using your hands or a pastry cutter, cut butter in the dry mixture until it breaks down into roughly pea-sized pieces (a few larger clumps are ok). Refrigerate crumble while preparing the berry filling.
- In a large bowl, add the frozen berries, sugar, chia seeds, corn starch, and lemon zest. Use a wooden spoon or spatula to carefully combine the mixture. Pour berries into the prepared baking dish. Generously sprinkle on all of the crumble over the top of the berries.
- Spray top with cooking spray or brush with melted vegan butter. Bake for 35-40 minutes until top is golden brown and berries are bubbling. Cool the crisp for 10 minutes before cutting into and serving. Serve warm and top with vanilla ice cream.
Your ‘Triple Berry Crisp‘ Questions Answered:
What are some common ingredients substitutions for this recipe?
To make this recipe gluten-free, substitute the all-purpose flour for your go-to all-purpose gluten-free flour blend. My favorite is Bob’s Red Mill 1-1.
If you’re opting for a nut-free version, you can substitute the sliced almonds for pumpkin seeds.
I have not tested this recipe with softened coconut oil instead of vegan butter, but it may be a suitable option.
Do I have to add the chia seeds?
The chia seeds act as a thickener for the berry filling and adds to the texture. If you do not prefer chia seeds, you do not have to use. I would suggest adding an extra tbsp of corn starch, if you choose to eliminate them.
How do I store the Crisp?
Store crisp covered in the fridge for up to 5 days. Store covered at room temp. for 2-3 days.
If you have any other questions or concerns regarding this recipe, feel free to comment below or shoot me a DM on my socials (@healthienut)!
If you’re looking for more berry-centric desserts, you’ll also love these Berry Oat Shortbread Bars, Mixed Berry Crumble Tarts, and these Raspberry Almond Coconut Bars.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
This triple berry crisp is the ultimate summer dessert, or any time of year for that matter. Juicy, sweet berries are topped with a crisp, buttery, and nutty crumble that's baked to perfection. This recipe is vegan and can easily be made gluten-free.
- 1 cup all-purpose flour
- ½ cup rolled oats
- ⅓ cup sliced almonds
- ¼ cup packed brown sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup cold vegan butter
- 6 cups frozen mixed berries (I used a blueberry, blackberry, + raspberry blend)
- ⅓ cup granulated sugar
- ¼ cup chia seeds
- 1 tbsp corn starch
- Zest from one medium lemon
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Preheat the oven to 375°F. Grease an 8×12" baking dish with cooking spray or vegan butter.
-
In a large mixing bowl, whisk together flour, rolled oats, sliced almonds, brown sugar, baking powder, and salt. Using your hands or a pastry cutter, cut butter in the dry mixture until it breaks down into roughly pea-sized pieces (a few larger clumps are ok). Refrigerate crumble while preparing the berry filling.
-
In a large bowl, add the frozen berries, sugar, chia seeds, corn starch, and lemon zest. Use a wooden spoon or spatula to carefully combine the mixture. Pour berries into the prepared baking dish. Generously sprinkle over the crumble on top of the berry filling.
-
Spray top with cooking spray or brush with melted vegan butter. Bake for 35-40 minutes until top is golden brown and berries are bubbling. Cool the crisp for 10 minutes before cutting and serving. Serve warm and top with vanilla ice cream.
Substitutions: Crisp can be made gluten-free by subbing all-purpose flour for an all-purpose GF blend.
Storage: Store crisp covered in the fridge for up to 5 days. Store covered at room temp. for 2-3 days.
