This healthy mixed berry orange crisp is made with simple ingredients and topped with a delicious oat crumble with orange zest. The perfect Spring and Summer dessert recipe that’s vegan, gluten free, and dairy free!
Best ever healthy mixed berry crisp
Berry crumbles and crisps have got to be my all-time favorite dessert. First, they are easy to make, especially when you are short on time. Second, they are super customizable since you can use whatever fresh berries are in season. Third, they are naturally sweet and the ideal healthy dessert for a sweet tooth.
This healthy berry crisp is not like other recipes – it has a secret ingredient! I added some orange zest to the buttery oat crisp to add a slight tangy flavor. Once you make this once, it’s hard to go back to the classic.
Enjoy this sweet berry crisp all summer long. It’s the perfect dessert to bring to a bbq, cookout, or party. You can even make it ahead of time!
Is berry crisp healthy?
The term healthy is all relative, but I consider this berry crumble dessert to be very healthy for a few reasons. First, you only need a few very simple good-for-you ingredients. Second, there are absolutely no preservatives or no refined sugars. Third, it’s loaded with vitamins from fresh berries and fiber and whole grains from rolled oats.
Ingredients in healthy berry orange crisp
This recipe has two parts: the berry filling and the crispy oat top layer. You only need super simple ingredients to make it. Here is a list of ingredients so you are prepared:
Mixed Berry Filling:
- Strawberries: The first ingredient in this healthy mixed berry crisp is 2 cups of strawberries. I used fresh ones, but you can also use frozen ones.
- Blueberries: Then 2 cups of sweet blackberries.
- Blackberries: Next, 1 cup of blueberries. This adds the best natural sweetness.
- Raspberries: Finally, the last berry you need is 1 cup of raspberries.
- Orange: You’ll need the juice and zest from one orange to give this healthy berry crisp the perfect tanginess.
- Coconut sugar: Just add 2 Tablespoons of coconut sugar for a little extra sweetness.
- Tapioca Starch: This helps soak up the extra liquid from the berry filling. Add in 1 Tablespoon.
- Ground Cinnamon: For the perfect taste! I love adding ground cinnamon to my berry crisps!
- Rolled oats: 1 cup of old-fashioned rolled oats is the base for the best crumbly and crisp oatmeal topping.
- Almond flour: Plus, add in 1/4 cup of almond flour. This makes the crisp super crumbly.
- Pecans or Walnuts: For a bit of crunchy texture, add in 1/3 cup of chopped pecans or walnuts.
- Ground Cnnamon: A little more cinnamon for the best flavor.
- Salt: A pinch of sea salt gives this crisp the best sweet and salty combo.
- Maple Syrup: We naturally sweeten this healthy berry crisp with maple syrup. Add in 1/3 cup.
- Coconut Oil: Finally, 3 Tablespoons of coconut oil help crispen the oats.
Here are a couple of quick how-tos that will help you bake the best healthy berry crisp you’ve ever had!
- Make sure your topping is well-combined. Mixing the oat crumb topping with your hands is the best way to ensure that all your oats are covered. This creates the delicious, golden brown crisp topping!
- Don’t skip out on the coconut oil. Coconut oil is not only a wonderful source of healthy fats; it is KEY to making the oatmeal crumble on top super crispy and delicious! You can also use butter.
- Make berry crisp ahead of time! Looking to save time and prep for serving guests? Simply prepare the recipe as directed (DO NOT BAKE), then cover it with foil, place it in the fridge, and bake as directed before you’re ready to serve.
How to make healthy mixed berry orange crisp
This orange berry crisp is so easy to make. A beginner baker can make it, I promise! Honestly, I’ve made it so many times that I have the recipe memorized. Here are step-by-step instructions:
First, preheat your oven to 350 degrees F and grease a large baking dish or 10-inch skillet with nonstick cooking spray, and set aside.
Then, zest your orange and set it to the side.
After that, in a large mixing bowl, toss the berries with 1/4 cup of orange juice, coconut sugar, tapioca starch, and cinnamon. Mix in orange zest and pour into your greased pan.
Now, in a separate bowl, mix together rolled oats, almond flour, pecans, cinnamon, and salt until well combined. Pour maple syrup and melted coconut oil on top and mix using your hands. It should be crumbly and sand-like.
Simply, sprinkle the oat mixture evenly on top of the berries and bake for 45 – 50 minutes, until the top is golden, crisp and the berries are bubbly.
Enjoy the perfect Spring and Summer dessert!
You can probably tell how much I love this healthy berry crisp! It is seriously the best Summer dessert. Here are some delicious ideas that I love to serve my crisp with:
- Vanilla Ice Cream: I love to eat ice cream with my berry crisp, especially when the crisp is warm and the ice cream melts into it! You can use any flavor of ice cream you want!
- Whipped Cream: I mean, this is a classic topping. All desserts taste better with a little whipped cream on top!
- Chocolate: I love the chocolate and fruit combination! Simply sprinkle your bowl with crushed chocolate, cocoa nibs, or chocolate chips.
- Honey: Drizzle some delicious honey on top of your berry crumble for an extra sweet note!
Frequently Asked Questions
What are the best oats to use?
I highly recommend old fashion rolled oats for the best crisp. Do not use steel-cut oats or quick oats.
Can I use frozen berries?
Yes, you can certainly use frozen berries in this recipe – use the same amount.
Can you make it in advance?
Yes, you can absolutely make this healthy berry crisp ahead of time. Simply prepare the berry crisp as directed, and do not bake it. Then, cover the unbaked crisp with tin foil, place it in the fridge, and bake as directed before you’re ready to serve.
Can you make it nut free?
To make this healthy berry orange crisp nut-free, leave off the walnuts or pecans and use oat flour in place of the almond flour.
I don’t have blackberries, can I leave them out?
If you are missing one of the berries, substitute them one for one with another berry. For example, if you don’t have blackberries, add 2 extra cups of blueberries.
How to store leftover berry crisp
Storing: I recommend enjoying mixed berry crisp within 3 – 5 hours of removing it from the oven for the best taste! If you have leftovers, store them in the refrigerator for up to 4 days in either a sealed container or in the original baking dish with aluminum foil on top.
Reheating: For best results, heat up the whole pan in the oven at 350 degrees F for 10 – 15 minutes. If you are in a rush, you can microwave individual leftovers in a small bowl.
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Healthy Mixed Berry Orange Crisp
- 2 cups fresh strawberries, quartered
- 2 cup fresh blueberries
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1 orange, juiced and zest
- 2 Tbsp coconut sugar
- 1 Tbsp tapioca starch
- ¼ tsp ground cinnamon
- 1 cup rolled oats, gluten-free or regular
- ¼ cup almond flour
- ⅓ cup pecans, finely chopped
- 1 tsp ground cinnamon
- ½ tsp salt
- ⅓ cup 100% pure maple syrup
- 3 Tbsp coconut oil, melted
- Preheat oven to 350 F and grease a baking dish or 10-inch skillet with nonstick cooking spray. Set aside.
- Zest your orange and set it to the side.
- In a large mixing bowl, toss the berries with 1/4 cup of orange juice, coconut sugar, tapioca starch, and cinnamon. Mix in orange zest and pour into greased pan.
- In a separate bowl, mix together rolled oats, almond flour, pecans, cinnamon, and salt until well combined. Pour maple syrup and melted coconut oil on top and mix using your hands. It should be crumbly and sand-like.
- Sprinkle oat mixture evenly on top of the berries.
- Bake for 45 – 50 minutes, until the top is golden, crisp and the berries are bubbly.
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
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