This healthy mixed berry crisp features fresh or frozen berries and an oat-almond flour topping, with no refined sugar!
I used inspiration from a few other recipes to come up with my recipe for this summer-y, healthy mixed berry crisp.
Berry crisp lends itself very well to healthy adaptations, and you’d never know that this one’s on the healthier side. It’s not a low-calorie recipe, but it’s made with all real ingredients.
The filling is naturally sweet and juicy, the topping is crunchy and delicious, and there’s no refined sugar in the whole dessert. Since berries are so naturally sweet, especially when baked, there’s no need to add extra sweetener.
For the filling, it’s just berries, lemon juice, and cornstarch. I actually found organic cornstarch in the bulk bins at Whole Foods, which is a plus if you have a WF nearby and don’t want to have buy an entire box of cornstarch that’ll end up sitting around in your pantry.
For the topping, it’s oats, almond meal, pecans, cinnamon, butter or coconut oil, and just a dash of maple syrup or honey instead of sugar. I used coconut oil and added coconut chips to the topping, which is totally optional, but it’s a fun twist on traditional berry crisp if you’re a fan of coconut.
To make the crisp, I mixed the filling ingredients together in a medium bowl, added them to my baking dish, and then used the same bowl to mix together the crumb topping ingredients. After 10 minutes and using just one bowl and spoon, the berry crisp was ready for the oven.
I loved topping my healthy mixed berry crisp with homemade whipped coconut cream, but of course, regular homemade whipped cream or ice cream would also be wonderful. When served warm, the berry crisp slowly melts the ice cream or coconut cream on top and it’s just incredible.
If you try out the recipe, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
Healthy Mixed Berry Crisp
- 2 cups fresh blueberries (see Note if using frozen berries)
- 2.5 cups fresh strawberries, halved
- 1 tablespoon lemon juice (~ 1/2 lemon, depending on its juiciness)
- 3 tablespoons cornstarch
- 1 cup old-fashioned rolled oats
- 1/4 cup chopped pecans
- 6 Tbsp. almond meal or almond flour
- 2 Tbsp. unsweetened coconut flakes or chips, optional
- 1/2 teaspoon cinnamon
- 3 Tbsp. butter or coconut oil
- 1/4 cup real maple syrup or honey
- Preheat oven to 350 degrees.
- In a medium bowl, mix together berries, lemon juice and cornstarch. Add to buttered or greased 8x8 or 9x9 baking dish.
- In the same bowl, mix together oats, pecans, almond meal, coconut flakes or chips, cinnamon, butter or coconut oil, and maple syrup or honey. Mix until mixture comes together and add to top of baking dish.
- Bake for 25-30 minutes, until the top has lightly browned and the filling is beginning to thicken. Let rest for 15-20 minutes before serving to allow the filling to thicken. Serve warm with whipped cream or ice cream.