Vegan Gluten-Free Berry Crisp
Prep time: 
Cook time: 
Total time: 
Serves: 8
For the berry filling:
  • 6-7 cups mixed berries (blueberry, blackberry, marionberry, raspberry)
  • 2 Tbsp. tapioca starch
For the topping:
  • ¾ cup unsifted flour (I used Pamela's gluten-free baking mix, you can use that or whole wheat pastry flour or white flour)
  • ¼ tsp. baking powder
  • 2 Tbsp. plus one tsp. unrefined granulated sugar such as coconut palm sugar or muscovado sugar
  • 2 Tbsp. powdered sugar (can be homemade from unrefined sugar)
  • ½ tsp. cinnamon
  • ½ cup chopped walnuts
  • ½ cup coconut oil
  1. Preheat oven to 350 degrees.
  2. For the fruit, combine berries and tapioca starch in 9 by 12 glass baking dish.
  3. For the topping, combine dry ingredients (flour, baking powder, granulated and powdered sugar, cinnamon, chopped walnuts) in a large mixing bowl.
  4. Stir dry topping ingredients except walnuts together thoroughly.
  5. Mix coconut oil into dry ingredients with your hands as you would with butter.
  6. Add the chopped walnuts and mix.
  7. The topping should come together as a crumb.
  8. Gently place topping on top of fruit. Break up large crumbs, but don't mash the topping into the fruit.
  9. Bake for 40 minutes or until topping begins to brown.
Recipe by Fit and Fed at