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vegan triple berry crisp

Vegan Triple Berry Crisp

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.

Course Dessert
Keyword healthy vegan dessert recipe, vegan triple berry crisp
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Author Taavi Moore

Ingredients

Crumble Topping

  • 1 cup (135g) all-purpose flour
  • ½ cup (50g) rolled oats
  • cup (32g) sliced almonds
  • cup (48g) packed brown sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup cold vegan butter

Berry Filling

  • 6 cups frozen mixed berries (I used a blueberry, blackberry, + raspberry blend)
  • cup (67g) granulated sugar
  • ¼ cup (43g) chia seeds
  • 1 tbsp corn starch
  • Zest from one medium lemon

Instructions

  1. Preheat the oven to 375°F. Grease an 8x12" baking dish with cooking spray or vegan butter. 

  2. 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. 

  3. 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.

  4. 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.

Recipe Notes

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.