Vegan Mixed Berry Crisp

Growing up, I definitely had some favorites as far as dinner and deserts go, but one of my top favorites was a fruit crisp that my Mom would make from time to time.

If you’ve never heard of a “crisp” before, it’s super easy to make and it’s similar to a cobbler except that a cobbler has that biscuit-like topping while a crisp is topped with a mixture that usually contains butter, sugar, flour, and oatmeal.

Since I like to eat more plant-based, I thought I’d make a few tweaks and create a vegan mixed berry version of the dessert I loved so much as a kid.

Vegan Mixed Berry Crisp, serves 4

Topping:
6 tablespoons cold vegan butter (try and find the butter sticks rather than tubs if you can)
3/4 cup rolled oats
3/4 cup flour
1/2 cup brown sugar
1/4 teaspoon baking soda

Filling:
3 cups fresh raspberries, blueberries, and blackberries (if frozen, defrost first)
4 teaspoons sugar
squeeze of lemon

Cut your cold vegan butter into slices and place into a mixing bowl with your brown sugar. Use your hands to mash the butter into your sugar until combined.

Add in your flour, oats, and baking soda and use your hands again to mix the ingredients together. 

When mixing, you want to crumble the mixture in your hands so that you aren’t forming one solid ball, but you have lots of little crumbles of sugar/butter throughout the topping.

Some vegan butters are a softer consistency and don’t want to crumble as easily, but it should still be possible to create that crumbly texture.

Place your berries into a bowl and add in your sugar and squeeze of lemon. Stir to combine and add your berries evenly into 4 ramekins (you can use one small glass pie pan as well), top with an even layer of crisp topping that completely covers the top, and bake at 375° for 30 minutes or until topping is golden brown.

Allow the crisp to cool for 10-15 minutes and top with your favorite non-dairy ice cream.

Delish!! I portioned the topping amount on this recipe to make double what you need for the listed servings so that you can freeze the rest of the topping for a later date. Since you’ll already have that part handy, it’s a snap to just make a serving or two of this whenever the mood hits you—you’re welcome!

This recipe is such a big reminder of childhood for me and it’s a great way to use fresh seasonal berries or whatever frozen fruit you have handy (peach crisp is another of my faves). Yum!! xo. Laura

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5 from 2 votes

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Yield 4 people

Ingredients

1x2x3x

• ▢ Topping:
• ▢ 6 tablespoons cold vegan butter (try and find the butter sticks rather than tubs if you can)
• ▢ ¾ cup rolled oats
• ▢ ¾ cup flour
• ▢ ½ cup brown sugar
• ▢ ¼ teaspoon baking soda
• ▢ Filling:
• ▢ 3 cups fresh raspberries, blueberries, and blackberries (if frozen, defrost first)
• ▢ 4 teaspoons sugar
• ▢ squeeze of lemon

Instructions

• Cut your cold vegan butter into slices and place into a mixing bowl with your brown sugar. Use your hands to mash the butter into your sugar until combined.
• Add in your flour, oats, and baking soda and use your hands again to mix the ingredients together. 
• When mixing, you want to crumble the mixture in your hands so that you aren’t forming one solid ball, but you have lots of little crumbles of sugar/butter throughout the topping. Some vegan butters are a softer consistency and don’t want to crumble as easily, but it should still be possible to create that crumbly texture.
• Place your berries into a bowl and add in your sugar and squeeze of lemon. Stir to combine and add your berries evenly into 4 ramekins (you can use one small glass pie pan as well), top with an even layer of crisp topping that completely covers the top, and bake at 375° for 30 minutes or until topping is golden brown.

  Allow crisp to cool for 10-15 minutes and top with your favorite non-dairy ice cream!

Course Breakfast

Cuisine American

Keywords berry crisp, vegan