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Gluten-free Triple Berry Crisp

  • Author: Sweet Simple Vegan
  • Yield: 9-12



  • 2 cups organic blueberries
  • 1 cup organic strawberries, diced
  • 1 cup organic raspberries
  • 2 tbs cornstarch or gluten-free flour
  • 2 tbs coconut sugar
  • 1/4 cup fresh orange juice
  • 1 tbsp lemon (or orange) zest


  • 1/2 cup gluten-free flour (I used Trader Joes)
  • 1/2 cup coconut sugar
  • 2 1/2 tbs coconut oil, hard not melted
  • 1 tbsp gluten-free rolled oats
  • 1 tbsp walnuts, chopped
  • 1 tbsp almonds
  • 1 tbsp cashews
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ginger powder
  • 1/4 tsp salt


  1. Preheat oven to 350°F and prepare a 13×9″ baking dish. You may brush it with some coconut oil to prevent sticking but I did not and it worked out fine.
  2. Combine the filling ingredients in a large bowl and toss to combine. Add the filling into the baking dish. Set aside and make the topping.
  3. Place nuts and oats into a food processor, and process until a flour is made. If you would like it chunky, feel free to pulse until your desired consistency is reached. Add in the remaining ingredients except the coconut oil and pulse to combine.
  4. Add the coconut oil and pulse until you reach a coarse meal. There should’ve small chunks dispersed throughout.
  5. Sprinkle over berry filling.
  6. Place into the oven and bake for 35 minutes.
  7. As it bakes, make the cashew cream (below).
  8. Remove dish from the oven. Once cooled, feel free to decorate raw dish with fresh berries! To serve, slice and top it with a dallop of cashew cream.
  • Category: Dessert
  • Cuisine: Vegan