Swaps you can make for the topping

We created this recipe so you could use various options in the topping to fit your dietary needs. Here are some swaps you can make to tailor it to your needs:

  • Cassava flour or almond flour will work (if you use almond flour see the note on ghee/coconut oil below).
  • Either maple sugar or coconut sugar will do the trick.
  • If you use almond flour, you’ll only need 1/4 cup ghee or coconut oil.
  • You can use ghee or coconut oil to keep it Vegan friendly. Either way use it at room temperature.
  • If you are trying to stay nut-free, opt for cassava flour and then instead of using chopped nuts, use coconut flakes.
Overhead vertical image of mixed berry crisp in skillet with two spoons dug in and two scoops of ice cream on top. this recipe

What are the best berries to use in this mixed berry crisp?

The best berries to use are the ones you either have on hand or can get easily. This recipe is all about simplicity and no fuss. We really love the combination of blackberries, blueberries and raspberries. Strawberries would work, but they’d require more effort because you’d have to hull and slice them. So, whatever berries sound good to you, go for it!

Angled vertical image of berry crisp served in a bowl with a scoop of ice cream on top and a spoon dug in.
Overhead vertical image of mixed berry crisp in skillet with two spoons dug in and two scoops of ice cream on top.
4.84 from 6 ratings
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Oven-Baked Mixed Berry Crisp

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 people
To make this homemade berry crisp, we used blackberries, blueberries and raspberries and topped it with a salty-sweet crumbly mixture. You'll love this oat-free and gluten-free berry crisp! Just 25 minutes to make!
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Ingredients

For the berry filling:

  • 3 lbs (1.36 kg) fresh berries, (whatever you have on hand or like – we used blackberries, blueberries and raspberries)
  • 2 tbsp (2 tbsp) arrowroot powder, (or tapioca flour)
  • 1 tbsp (1 tbsp) pure maple syrup
  • 1/4 tsp (1/4 tsp) sea salt

For the crisp topping:

  • 1/2 cup (60 g) cassava flour, (or almond flour, cassava is nut-free)
  • 1/3 cup (78.86 g) maple sugar, (or coconut sugar)
  • 1/3 cup (60 g) ghee, room temperature, (or coconut oil for Vegan. If you use almond flour only use 1/4 cup ghee/coconut oil)
  • 1/4 tsp (1/4 tsp) sea salt
  • 1 cup (144 g) nuts, chopped, (we used pecans. For nut free you could use coconut flakes)

Instructions
 

  • Preheat oven to 350° Fahreheit.
  • Place all of the berry filling ingredients in a mixing bowl, toss to combine and place in baking dish or oven-safe skillet.
  • Re-use the same mixing bowl and add all of the crumble topping ingredients, except for the chopped nuts. Use a fork to combine the mixture until it gets crumbly.
  • Stir in the chopped nuts, and sprinkle crumble on top of the berry mixture.
  • Place in the oven, and bake for 10-15 minutes, until berries are just heated through so they don't get overly mushy. They'll continue to soften after removed from the oven.
  • Remove and serve. It goes great with a scoop of vanilla coconut milk ice cream. Enjoy!

Last Step:

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Course: Dessert
Author: Erica Winn
Cuisine: American
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
Overhead vertical image of mixed berry crisp in skillet with two spoons dug in and two scoops of ice cream on top. Text overlay at top.

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