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    Home » Recipes » Desserts

    Dairy-Free Summer Berry Crisp

    Published: Jul 14, 2018 by Lyndsay Homme Modified: Apr 23, 2023
    This post may contain affiliate links. Leave a Comment

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    Use up all those summer berries in this delicious Dairy-Free Berry Crisp! It's easy to prep, gluten-free, vegan, and uses no refined sugar. The perfect naturally sweet dessert.

    gluten free dairy free berry crisp

    What you'll need to make this Berry Crisp:

    • strawberries
    • blueberries
    • vanilla
    • fresh lemon juice
    • maple syrup
    • arrowroot starch (corn starch can be substituted)
    • old fashioned oats
    • coconut oil
    • pinch of salt
    bite of gluten free berry crisp

    I love this recipe because it's easy to make and it's naturally sweetened with fresh fruit and maple syrup. This is a healthier berry crisp in comparison to most recipes that call for lots of butter and sugar. Be sure to use berries that are nice and ripe. The more ripe the berry, the sweeter the crisp will be.

    Frequently Asked Questions

    Is this berry crisp gluten free?

    Yes! Be sure to use gluten free oats and your crisp will be free from gluten and wheat.

    Will this crisp be sweet enough without sugar?

    I find that this is plenty sweet for my family. Be sure to use berries that are not under-ripe, as the sweetness of the berries adds to the overall dish.

    How should I store this berry crisp?

    This should be stored in the refrigerator up to 4-5 days.

    What makes this crisp healthier than other recipes?

    This recipe uses maple syrup rather than refined sugars. Although maple syrup does contain natural sugars, it also contains calcium, potassium, zinc, and manganese. Maple syrup is also said to have a lower glycemic index than sugar.

    Is this berry crisp dairy free?

    This recipe uses coconut oil instead of butter, which makes this recipe safe for anyone following a dairy free or vegan diet.

    gluten free dairy free berry crisp

    Summer Berry Crisp

    A healthier berry crisp made without gluten, dairy, or refined sugar. It's simple to make and a delicious way to use those summer berries!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 55 minutes mins
    Servings 6

    Ingredients
     

    • 1 pound strawberries cleaned, hulled, and sliced
    • 1 pound blueberries cleaned and stemmed
    • 2 teaspoons vanilla extract
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons arrowroot starch corn starch works too
    • ¼ cup maple syrup

    For the topping

    • 1 cup old fashioned oats
    • 3 tablespoons coconut oil melted
    • 3 tablespoons maple syrup
    • pinch of salt

    Instructions
     

    • Preheat your oven to 350°F.
    • In a large mixing bowl, combine the berries with the starch, vanilla, lemon, and maple syrup. Pour the mixture into an 8 x 8 pan or a pie dish.
    • In the same mixing bowl combine the ingredients for the topping. Dollop and spread it over the berries, trying to cover them evenly.
    • Bake the crisp for about 45 minutes, until the berries are bubbly and the top is lightly browned.
    • Serve your crisp warm with coconut whipped cream or vegan vanilla ice cream.

    Video

    Nutrition

    Calories: 254kcalCarbohydrates: 44gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 279mgFiber: 5gSugar: 26gVitamin A: 50IUVitamin C: 52mgCalcium: 51mgIron: 1mg
    Keyword dessert, gluten free, healthy
    Tried this recipe?Let me know how it was!

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    Reader Interactions

    5 from 1 vote (1 rating without comment)

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

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