Hello, Mixed Berry Crisp

Before we talk Crisp, let’s get something out of the way. I am a lover of chocolate. Lover. It’s very rare that I choose any dessert that isn’t of the chocolate variety. Also, I generally don’t consider warm fruit to be a suitable dessert. So, it is rather odd that this mixed berry crisp is one of my favorite sweets.

I have played with various takes on the berry crisp recipe and have fine tuned this healthy version. Without using processed sugars and wheat, this tasty treat still holds it’s own. And, because of the quality ingredients, I don’t feel the least bit bad about eating leftover crisp for breakfast.

I made this last night for a family dinner at my mom’s house. I used a mix of frozen berries I had in the freezer – blueberries, cherries, strawberries, raspberries and blackberries. We topped it with a scoop of vanilla ice cream and were all pretty excited about it. I took some home and absolutely plan on munching on it tomorrow for breakfast. Because, whats better than mixed berry crisp? Mixed berry crisp with black coffee!

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Mixed Berry Crisp


  •  2 cups of oats
  • 1 cup + 2 tablespoons of almond meal
  • 1/2 cup of salted butter, cubed
  • 4 tablespoons of pure maple syrup, divided
  • 1 teaspoon of cinnamon
  • 5 cups of mixed berries


  1. Preheat oven to 400 degrees.
  2. Prepare a 9 x 13 baking dish with coconut oil.
  3. Empty the berries into the baking dish. If you are using frozen berries, let them sit at room temperature for about 30 minutes to thaw.
  4. Drizzle the berries with 2 tablespoons of maple syrup and stir.
  5. Sprinkle 2 tablespoons of almond meal over the berries and stir.
  6. In a mixing bowl, combine the oats, almond meal, cinnamon, butter and 2 tablespoons of syrup. Mix well. The butter will remain in cubes, and that is fine.
  7. Cover the berries with the dry mixture.
  8. Cook for 35-40 minutes, or until the top is nicely browned.
  9. Let it sit for a few minutes and dig in.
  10. You can serve with or without ice cream. I highly recommend topping it with a scoop of vanilla bean ice cream.

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I plan on bringing this mixed berry crisp to every pot luck in November, just to give us all a rest from the pumpkin overload.

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