Oil-Free Berry Crisp

When it comes to desserts, it can sometimes be difficult to find recipes low in refined sugar and oil so rejoice in this recipe for an oil-free berry crisp! Not only is it delicious and low in sugar and oil, but is also super easy to make. 

Beautiful Berries

You can use fresh berries such as blueberries, strawberries, and cherries, or you can purchase frozen and it works just as well. Raspberries, blackberries, or cranberries would also work well. Although cranberries are more tart than most berries, they are an excellent choice because of their health-promoting factors.

High in nutrients and antioxidants, cranberries have been touted to slow cancer progression and may reduce the risk of cardiovascular disease by lowering LDL cholesterol and blood pressure. Cranberries also contain melatonin which helps with sleep. 

What a blessing it is to have these amazing fruits from nature that help keep us healthy. 

How to Make Berry Crisp

Tart and sweet berries are layered with a crunchy topping made of shredded coconut, oat flour, chopped walnuts, and a little maple syrup. If you don’t have any oat flour, it’s easy to make in a blender. Just add the amount of oat flour you need and whir it until it resembles flour.

The berries can be added directly to your baking dish making cleanup easier. Chia seeds, a squeeze of lemon, and maple syrup (optional and use if your berries aren’t sweet enough). The chia seeds help to thicken any juice that may develop from the berries.

Then, mix the topping ingredients in a bowl. The nut butter can be a little difficult to mix in but your hands will do the trick easily. Sprinkle the mixture over the berries and you’re ready to bake. 

This topping portion of this recipe can be used with fruit other than berries. It’d be perfect over apples, peaches, or pears. The baking time for fruit to soften may vary so keep that in mind. 

Or, check out my Easy Peach Crisp Recipethat’s similar but adds cinnamon and nutmeg. 

How to Serve Oil-Free Berry Crisp

Berry Crisp is a beautiful recipe to serve for a dinner party and can easily be doubled for any occasion. 

A delicious way to serve the crisp is with vanilla ice cream, plant-based, of course. 🙂 The easiest vegan, plant-based ice cream recipe is made with frozen bananas. Add them to a food processor with a little plant milk and vanilla and blend until smooth. I’ve included a recipe for vanilla “nice” cream.

It’s surprising how much it tastes like vanilla ice cream and it’s not an overly banana flavor.

A fruit crisp could also be topped with a cashew cream which is quite easy to make. Here’s a Cashew Cream recipe you can make in my Baked Apples with Cashew Cream recipe.

This berry crisp would also be perfect for breakfast by itself or atop oatmeal. 

Other Berry Dessert Recipes 

• Chocolate Chia Pudding with Blueberries
• Vegan Yogurt Parfait with Berries and Granola
• Cornbread with Strawberries and Cream
• Oil-Free Blueberry Scones
• Cherry Chocolate Smoothie

I’d love to hear your feedback in the comments below for this Bake Apples with Cashew Creme Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

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Oil-Free Berry Crisp

Prep Time10 minutes mins

Cook Time40 minutes mins

Servings: 6 people

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Ingredients

Berries

• 6 cups mixed berries (fresh or frozen, no need to defrost)
• 2 tbsp maple syrup (optional)
• 2 tbsp chia seeds
• 1 tbsp lemon juice

Crisp

• 1/2 cup oat flour
• 1/3 cup finely shredded coconut (or "desiccated" coconut)
• 1/2 cup roughly chopped walnuts
• 1/2 cup coconut sugar
• 3 tbsp almond butter (or other nut or seed butter)
• 2 tbsp maple syrup (optional)

Vanilla "Nice" Cream

• 3 cups frozen banana chunks
• 3 tbsp oat milk (or other plant milk)
• 2 tsp vanilla extract

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Instructions

• Preheat to 350 degrees F. Add fruit directly to an 8x8-inch or similar size dish. Add chia seeds and lemon juice and toss to combine.
• Combine the oat flour, coconut, walnuts, and coconut sugar in a mixing bowl. Then add the almond butter and maple syrup and mix again with a spoon until evenly mixed. Your hands may work better.
• Sprinkle the crisp topping evenly over the fruit. Bake uncovered in the center for 30-35 minutes or until the fruit is bubbling and the top is golden brown.
• Cool 10 minutes before serving. Serve with vegan Vanilla Ice Cream or cashew cream! Store leftovers covered in the refrigerator up to 4 days.

Vanilla "Nice" Cream

• Place banana chunks in a high-powered blender. Add plant milk and vanilla.
• Blend using the tamper to keep the chunks going into the blades. Add more plant milk if it seems too thick.
• Serve immediately for "soft serve" or scrape into a freezer-friendly container and freeze. Allow to thaw on the counter for several minutes when coming straight from the freezer to soften.

Notes

• No need to defrost frozen fruit before baking.
• The mildest nut butter is cashew.
• You can leave out the maple syrup over the berries if you feel they're sweet enough as is.

The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.

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