Vegan Gluten-Free Berry Crisp (Low-Fat)

This vegan gluten-free berry crisp is a delicious and low-fat dessert or breakfast recipe. Feel free to use any fresh or frozen fruit you like.

We’re finally back after a few weeks working so hard on a huge project for our Spanish blog and we’ve missed you so much guys. Don’t worry because we’re going to post 3 recipes per week as usual and today here it is the first one, a vegan gluten-free berry crisp, which is also oil-free and low in fat, yay!

It’s quite similar to our vegan apple and blackberry crumble, but you don’t have to cook the fruit first, so it’s much simpler and also tastes amazing.

I prefer to have my berry crisp cold and for breakfast with some plant milk, but feel free to serve it hot and/or as a dessert.

The best thing about this recipe is that you can use any flour, sweetener or nut you like. Besides, it also works with others fresh or frozen fruits, so you can use what’s in season or what you have on hand.

If you like this vegan gluten-free berry crisp, check out these recipes: vegan apple and blackberry crumble (fat-free), blueberry overnight oats, 3-ingredient vegan gf pancakes, apple pie baked oatmeal and vegan gluten-free chocolate chip oatmeal cookies.

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan Gluten-Free Berry Crisp (Low-Fat)

This vegan gluten-free berry crisp is a delicious and low-fat dessert or breakfast recipe. Feel free to use any fresh or frozen fruit you like.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2-4

Ingredients

For the filling:

• 1 cup raspberries (120 g)
• 1/2 cup blackberries (75 g)
• 1/2 cup blueberries (70 g)
• 2 tbsp flour, we used light buckwheat flour
• 2 tbsp cane, brown or coconut sugar
• 1 tbsp lemon juice
• 1 tbsp water
• 1/4 tsp ground cinnamon

For the topping:

• 1/2 cup oats, use gf if needed (50 g)
• 1/4 cup flour, we used light buckwheat flour (30 g)
• 1/4 cup chopped raw and unsalted almonds (30 g)
• 2 tbsp cane, brown or coconut sugar
• 1 tbsp maple or agave syrup
• 1 tbsp water
• 1/2 tsp ground cinnamon

For serving:

• Vegan cashew frosting (optional)

Instructions

1. Preheat the oven to 350ºF or 180ºC.
2. Add the filling ingredients to a mixing bowl and mix until well combined using a spoon or your hands.
3. Add the filling to a baking dish (we used a 9 1/4″ x 6″ x 2″ or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want).
4. Add the topping ingredients to a bowl and mix until well combined.
5.  Add to the top of the filling in an even layer.
6. Bake for 20 to 25 minutes or until the top is golden brown and the fruit is bubbling. The time may vary depending on the oven.
7. Let the crisp cool for at least 10 minutes before serving. You can eat it hot or cold.
8. We served it with some vegan cashew frosting on top, but you can also serve it with some ice cream, yogurt, milk or even without any topping.
9. Keep the berry crisp in a sealed container in the fridge for about 4 or 5 days.

Notes

• Feel free to add any berries or fruits you like.
• If you use frozen berries, rinse under cold water in a colander.
• Any flour, sweetener or nut is okay.
• Add more or less sweetener, depending on how sweet you like your crisp.

Nutrition

• Serving Size: 1/4 of the recipe without the frosting
• Calories: 160
• Sugar: 20,7 g
• Sodium: 6 mg
• Fat: 3,6 g
• Saturated Fat: 0,3 g
• Carbohydrates: 31,5 g
• Fiber: 4,7 g
• Protein: 2,8 g