A delicious Mixed Berry Crisp with raspberries, blueberries, toasted coconut, and gluten-free rolled oats. This simple summer dessert is perfect when you crave a treat but want to keep it on the healthy side. Serve it warm with a scoop of your favorite ice cream or coconut whip. Vegan option!
I met Mary Younkin at the Everything Food Conference and I couldn’t wait to try out some recipes from her cookbook! This is definitely a party-approved dessert, perfect for picnics, barbecues, and potlucks. I’d even serve this for breakfast! I think everyone can agree that summer desserts should be light and healthy, but still taste good, and this mixed berry crisp delivers.
Mary’s cookbook Weekday Lunches and Breakfast Cookbook is full of easy, family-friendly, and has delicious recipes for every meal of the day. The recipes are adaptable for certain diets, like gluten-free and dairy-free, and they require very little effort or time spent in the kitchen.
Coconut Berry Crisp Ingredients
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
Filling Ingredients
- Fresh berries – Use your favorite berries that are in season. I used fresh raspberries, blueberries, and blackberries!
- Monk fruit sugar – Or use your favorite substitute like coconut sugar.
- Arrowroot starch – The original recipe uses cornstarch if tolerated.
- Ground cinnamon – Enhances the rest of the ingredients and adds warmth to the berries.
Crisp Ingredients
- Gluten-Free Rolled Oats – Do not substitute quick oats or steel-cut oats, or the texture won’t be the same.
- Unsweetened Shredded Coconut – Used to add texture and flavor, coconut also increases the healthy fat content of this crisp.
- Gluten-free flour – I used Bob’s Redmill 1:1 Multipurpose flour!
- Coconut sugar – Creates a slightly nutty taste. Adjust the amount of sweetener used to suit your preferences.
- Melted clarified butter – Adds rich flavor and helps the top brown nicely.
This crisp can easily be made vegan by swapping out the butter for coconut oil or vegan soy free butter.
How to Make A Coconut Mixed Berry Crisp
- Preheat the oven to 400°F.
- Lightly butter an 8 x 8 inch square pan or a 10 inch cast-iron skillet.
- Wash and dry the berries and place them in a small bowl. Sprinkle with monk fruit sugar, starch, and cinnamon and stir to coat.
- In a separate bowl, combine the oats, coconut, gluten-free flour, coconut sugar, and butter or melted coconut oil.
- Mix with a fork or pastry blender to create a streusel-like topping.
- Scoop half the topping into the prepared pan and lightly press to cover the bottom of the pan. Spread the berry mixture over the crust, then sprinkle with the remaining crisp topping mixture.
- Bake for 25-28 minutes, until golden brown. Let cool at least 10 minutes before scooping into bowls. Pairs great with coconut ice cream, coconut whip, or greek yogurt!
More of Our Favorite
Fresh Summer Berry Recipes
Coconut Mixed Berry Crisp {Lower Sugar}
- Total Time: 40
- Yield: 5-6 1x
Description
Gluten Free Coconut Summer Berry Crisp {Lower Sugar}
Ingredients
Filling Ingredients
- 14 ounces fresh raspberries
- 4 ounces blueberries
- ¼ cup monk fruit sugar (or other sugar free substitute)
- 1 Tablespoon arrowroot starch (original recipe uses cornstarch if desired)
- ½ teaspoon ground cinnamon
Crisp Ingredients:
- 1 cup gluten free old-fashioned rolled oats
- ½ cup unsweetened flaked coconut
- ⅔ cup gluten free flour (I used Bob’s Redmill 1:1 Multipurpose flour)
- ¼ cup coconut sugar or raw sugar
- ½ cup melted clarified butter or coconut oil*(see notes)
Instructions
- Preheat the oven to 400°F.
- Lightly oil an 8-inch square pan or a 10-inch cast-iron skillet with butter. Rinse the berries and place them in a small bowl. Sprinkle with monk fruit sugar, starch, and cinnamon. Stir to coat.
- In a separate bowl, combine the oats, coconut, gluten free flour, coconut sugar, and butter or melted coconut oil (you can use soy free vegan butter if desired) .
- Stir with a fork to create a streusel-like topping. Scoop half the topping into the prepared pan. Lightly press to cover the bottom of the pan. Pour the berries over the crust, spreading them evenly across the pan. Sprinkle with the remaining crisp topping mixture.
- Bake for 25-28 minutes, until golden brown. Let cool at least 10 minutes before scooping into bowls. Pairs great with coconut ice cream, coconut whip, or greek yogurt!
Make-Ahead Directions:
Store this in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or reheat in the microwave covered in the oven.
Notes
Cook’s Note: Frozen berries may be substituted for the fresh berries in this recipe. Blackberries and raspberries work well also. If you are using frozen berries, add 2 tablespoons of water and an additional 2 tablespoons of sugar to the fruit mixtures.
Adapted with permission from The Weekday Lunches & Breakfasts Cookbook
- Prep Time: 10
- Cook Time: 28
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 11.6 g
- Sodium: 20 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 39 mg
The food you make is very attractive. I appreciate your cooking skills.
Thanks for the information your article brings. I see the novelty of your writing, I will share it for everyone to read together. I look forward to reading many articles from you.
It wouldn’t be summer without a beautiful berry crisp like this one!
Thanks Gaby! I agree
You’re much nicer than me. I would not have shared. 🙂
haha I’d only share with you. 😉
I am loving this bowl of goodness!!!
I LOVE crisps! It would be way too easy to make this!
right?! so so easy. You must Cassie!
LOVE this book! I need to try this one next!
Another one out of the ball park 😉
This is a thing of beauty! Love that it’s lower in sugar. I could eat this for breakfast!
I am coming over for dessert at your house:)
This looks heavenly and I wish I had this crisp in front of me right now. Thank you so much for your sweet words. I absolutely loved meeting you in Salt Lake!
This has the perfect balance of healthy and delicious. Wonderful summer dessert!
you know it friend!
The gorgeous colors from those berries are just so vibrant and inviting. The warmth of the crisp with the cool of a creamy complimentary ice cream is one of the most decadent desserts I’ve ever had.
A crisp is always more complete with icecream- the melty icecream just makes it taste like summer. What a delicious recipe!
Honestly, I’ve made many blueberry crisp desserts before, but I love how raspberries are the stare in this show! Can’t wait to try; such a good idea! 🙂
I love how simple and fresh crisps are! I need to make a peach one soon. They’re almost perfect!
Whoa, looks so delicious! Making this this week!
I am always telling my diabetic dad who eats way too much sweets, that he could find so many good recipes with adaptations and still enjoy a delicious treat. So this will be good for him to step into healthier desserts and I’m not even going to tell him ahead of time! I love crisp/crumble and raspberries so this looks amazing!
That’s a long time to be away from the hubby. My boyfriend left for two days and said he felt like he’s been 2 weeks. I guess in man language that means he missed me? lol
This looks fabulous! I love your low sugar take on this! Will be adding trying this with Lakanto instead of xylitol. I have been making tons of “healthier” vegan ice creams so it will go perfect with your berry crisp! My kiddos will love it!
oh good call! Love that brand.
I adore crisps and this fruit combo is fabulous! Every one of Mary’s recipes I’ve tried has been a winner!
I’m just making this. The streusal seems really dry and powdery. Is this correct? There’s no brown sugar listed in ingredients, which typically adds some moisture and stickiness to streusal. I’m new to gluten-free baking.
Hi Liz! What flour are you using? If it’s just rice, you might want to reduce it to 1/2c. We used coconut sugar or raw cane sugar. Which is like brown sugar and should help add moisture. Dees that make sense?