Coconut Summer Berry Crisp {Lower Sugar}

A delicious coconut 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 this berry crisp with ice cream or coconut whip. Gluten free and easily adaptable for a vegan version.

It’s time. Time to celebrate! This week is dedicated to cookbook author friends! I know the feeling they’re going through right now and the hard work that went into creating a cookbook. Really, it’s HARD but oh so worth it!  And I want to celebrate their marvelous creations. Gosh, I love that! I hope you enjoy them as much as I do! Duh, you will.

Cause look!!! BERRY CRISP.. gah.

It’s an “oh but you gotta try this dessert” recipe post! Warning. This is dang good! It’s a gluten free berry crisp…errr berry crumble? Either way, it’s heavenly for dessert or breakfast. I adapted the recipe, just a tad, by lowering the sugars. You’ll hear more about that below. The healthyish details are coming soon. But first, let’s actually talk about the creator of this recipe. Sound good?.

I met Mary Younkin at the Everything Food Conference this year and it was like a breath of fresh air. You know when someone just gets you? Ya, after writing a cookbook there should be a special “ I wrote a cookbook” club. Haha! I kind of love cooking from other bloggers cookbooks and getting to share their creations. I can definitely say I’ve been there with the amount of time, energy, and love that’s goes into each recipe. And on to the actual cookbook…

The Weekday Lunches and Breakfast Cookbook by Mary Younkin is 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. Sounds good, ya?

And this summery mixed berry crisp, gah, it’s sooo good! I used fresh raspberries and blueberries. Okay I might have snuck in some blackberries too!  Now, combine that with gluten free rolled oats, and just a touch of coconut sugar to make it lower sugar and refined sugar free and you’ve got a better for you summer treat. Ya, pretty sure fruit sweetened is the best way to health-ify a summer dessert.

Oh, and by the way, this crisp can easily be made vegan by swapping out the butter for coconut oil or vegan soy free butter. You’re welcome my fellow dairy free and plant loving friend. Mwah!

Although, I must confess. Our friends just launched a new sugar free keto ice cream (grass-fed dairy) and sent us some to sample. I died and went to heaven. Then I placed it on top of the coconut berry crisp, as you can see.  Don’t you love how melty it gets with the ice cream and the berry juice? OMG to die for!

My husband was away, and I thought sharing would be the most sensible thing to do, otherwise I might eat it all in one sitting. Don’t judge, you know you’d probably do the same. Haha!

So I gave some to a few neighbors and salon girls, and they ate it up in no time! This is definitely a party-approved dessert, so bring it to 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. It’s on my menu for a 4th of July picnic, but I may have to make some test batches before then so the husband can try it. I’m a thoughtful wife like that (working on that humility… lol or not).

Coconut Mixed Berry Crisp {Lower Sugar}

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★★★★★

5 from 6 reviews

• Author: Lindsay Cotter
• Total Time: 40
• Yield: 5-6 1x

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Description

Gluten Free Coconut Summer Berry Crisp {Lower Sugar}

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Ingredients

Units USM Scale 1x2x3x

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)

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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

Keywords: crisp, crumble, berries, gluten free, breakfast, dessert, healthy,

I could go on and tell y’all how this summery dessert….err breakfast is actually packed with antioxidants, but I’m sure you don’t need me justify this “healthyish” part of the recipe, right? Just go go make it. You have my full permission.. and then some.

What’s your favorite summer dessert?

Have you adapted it to make “healthyish?” What is healthy these days? I think that’s one for the books. You decide what’s healthy for you and what makes you feel good. Then EMBRACE it!

So cheers to good food, talented friends, simply delicious recipes, and summer lovin!

LC

p.s My husband gets home today! He’s been gone for 2 months.. Uh.. I think I need to explain that one in apicnics

For more summery dessert recipes, check out my fruit sweetened no churn ice cream video. Vegan option too!

MORE HEALTHY 4TH OF JULY RECIPE IDEAS HERE!

This recipe is part of our 10 Healthy 4th of July Recipes collection. Check it out!