This easy Berry Crisp with Super Seed Crumble is the ultimate healthy and delicious summer dessert! Vegan and gluten-free.
Feast your eyes on the summeriest dessert in all the land!!
We go through a crisp a week here in the hummus household. I buy 3-pound bags of frozen wild blueberries or mixed berries at Costco and between smoothies, pancakes, and crisps, we are FREQUENT FLYERS.
Also from Costco comes my giant bag of ground flax seeds and equally giant bag of chia seeds. Now I have a nutrition tid bit for you today! Always go for ground flax because your body won’t absorb the nutrition of whole flax seeds. Second, always keep it in the fridge so the oils don’t go rancid. I pretty much keep all of my nuts and seeds in the fridge for that reason. If you don’t have room, the freezer works great as well. If it’s a small amount that you’ll go through quickly, the pantry will do; but if you like to save mula and you’re buying in bulk, cold is best.
Costco also has the best deal on almond flour (the Kirkland brand is less than $12 for 3 pounds), and you better believe I keep that baby in the fridge, too. If you don’t have almond flour, I would do 1 cup of oats and 1/2 cup of regular flour. This crisp is vegan and gluten-free as long as you use certified gluten-free oats.
This Berry Crisp with Super Seed Crumble is a fun way to add some healthy fats and fiber and whatnot but if you’re seedless, fear not. Seeds or no seeds, we shall persevere and it’ll be delish no matter what!
The best part about crisps is that they’re so freaking easy. Dump the berries into a dish (I love this everyday square baking dish from Crate & Barrel), stir together the crumble, sprinkle it on, lick the bowl, and bake. Done and done!
I suspect this would work totally fine with fresh berries if you’ve just, ya know, gone berry picking…but if you’re like me and you don’t have 5 pounds of fresh berries laying around, frozen is queen. When I was visiting the blueberries bogs in Maine a few years ago, I learned that frozen berries are actually higher in nutrients than fresh because they’re frozen at the peak of freshness, meaning all those luscious nutrients are locked in FOR LIFE.
Nutrition lessons and a recipe for the finest berry crisp in the land…what luck!
- 5 cups frozen mixed berries or blueberries
- 1 cup almond flour
- ½ cup-old fashioned oats
- ½ cup coconut sugar (or brown sugar)
- 2 tbsp hemp seeds (can sub pecans/walnuts)
- 2 tbsp chia or ground flax seeds (can sub pecans/walnuts)
- ½ tsp cinnamon
- ¼ tsp fine sea salt
- ¼ cup coconut oil
- Vanilla ice cream, for serving
- Preheat oven to 350F.
- Place berries in an 8x8in baking dish.
- In a large bowl, together almond flour, oats, sugar, hemp seeds, chia seeds, cinnamon, and sea salt. Add coconut oil and use your hands to combine until a crumbly mixture is formed.
- Top fruit with crumble. Bake for 30-35 minutes or until lightly browned
- Serve warm with vanilla ice cream.
This sounds amazing, & I have all of the iingredients needed to make it! Honestly, it sounds like an awesome breakfast served with Greek yogurt. I know what I’ll be baking this weekend!
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Fruit crisps are my absolute favourite desserts in summer, no better time than now to make advantage of the fresh produce! Mmm! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
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Looks/sounds so yummy!! Going to try it . . and moving all my nuts to the fridge. Had no idea Costco carried all those items . . will be checking them out 😊
This looks freaking amazing and I need some in my life. Looks like I’m gonna have to get my butt off the couch and start berry picking haha!
What a marvelous post, delish looking dessert and tips to boot! This is why I keep your page in my startup lineup. You ROCK!
Thanks so much and keep ’em coming!
This is a great dessert for summer! thank for sharing with us!
Could you include nutritional info? Love your recipes but have to count calories
Thanks for your feedback! I don’t calculate nutrition info for lots of reasons but you’re welcome to use an online nutrition calculator.
I’m excited to find a berry crisp recipe that used frozen berries so I can make it even when they aren’t in season! I do have a question about substituting for the seeds though… In your notes, you say that if you don’t have the seeds to use 1 cup almond flour. Would this be in addition to the 1 cup that is already in the recipe? Or could I just leave out the seeds (I have flaxseeds but not hempseeds). Thanks!
Oops I think that was a typo! You can just leave the seeds out or replace the 1/4 cup seeds with almond flour, it’ll work fine!