If you’re craving a dessert that’s bursting with juicy fruits, a satisfyingly crunchy topping, and completely plant-based, you’ve just found your new favorite: the Easy Vegan Triple Berry Crisp Recipe. This dish brings together raspberries, blueberries, and blackberries in a perfect harmony of sweet and tangy flavors, all wrapped in a golden, buttery crumble that’s wonderfully crisp. It’s a delightful treat that feels both cozy and fresh, plus it’s incredibly simple to make. Whether it’s for a weeknight dessert, a weekend gathering, or just a little something to brighten your day, this recipe hits all the right notes without any fuss.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients for this recipe is refreshingly straightforward, and each one plays a key role in building the flavors, textures, and colors that make this dish so irresistible. From the hearty oats that add crunch to the vibrant berries that bring natural sweetness and tartness, every component is essential to the magic.
- 160 g all-purpose flour: Provides structure to the crumble topping, creating that flaky, golden finish.
- 80 g rolled oats (old-fashioned oats): Adds chewy texture and adds a wonderful nutty flavor to the topping.
- 60 g granulated sugar: Sweetens the crumble topping and balances berry tartness (note 1).
- 60 g light brown sugar: Brings a hint of caramel depth and extra moisture to the topping (note 1).
- 1 teaspoon ground cinnamon: Infuses warm spice that pairs perfectly with the berries.
- ½ teaspoon sea salt: Enhances the sweetness and rounds out all the flavors.
- 120 g vegan butter (room temperature, cut into cubes): Creates that rich, melt-in-your-mouth crumble texture.
- 950 g mixed berries (fresh or frozen): The star of the show, combining raspberries, blueberries, and blackberries for a vibrant, fruity base (note 2).
- 2 tablespoons lemon juice (freshly squeezed): Brightens the berry flavor and balances the sweetness.
- 1 tablespoon vanilla extract: Adds warmth and a hint of sweetness to the filling.
- 75 g granulated sugar: Sweetens the berry filling without overpowering the natural fruit flavors (note 1).
- 60 g all-purpose flour: Helps thicken the berry juices into a luscious filling.
How to Make Easy Vegan Triple Berry Crisp Recipe
Step 1: Preheat and Prep
Start by warming up your oven to a fan-forced 160°C (320°F) or a conventional 175°C (350°F). Making sure your oven is at the right temperature before you begin really helps everything cook evenly and gives you that perfect golden crisp topping we all dream of.
Step 2: Create the Crisp Topping
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and sea salt until well combined. Now, here’s where your fingers get to work—rub in the room temperature vegan butter cubes using your fingertips until the mixture looks like coarse crumbs. This process is magical because the butter bit by bit coats the flour and sugars, giving you that buttery, crumbly texture once baked. Pop this bowl into the fridge so the topping gets nice and chilled while you prepare the berries.
Step 3: Prepare the Berry Filling
Grab your favorite 10.5 x 7.5-inch baking dish and toss in the mixed berries. Pour over the fresh lemon juice and vanilla extract, then stir gently to coat each berry with that bright, aromatic mix. This step really wakes up the fruit and layers in extra flavor that shines through after baking.
Step 4: Sweeten and Thicken the Berries
Sprinkle in the sugar and flour over the berries, stirring carefully until they’re evenly coated. The flour helps soak up some of the berry juices, turning them into a thick, luscious sauce when baked. This sweetened layer keeps all those berries bursting with flavor and stops things from getting watery.
Step 5: Assemble the Crisp
Now, it’s time to bring the components together. Evenly spread the chilled crumble mixture over the berry filling, covering it with a delicious blanket of those buttery crumbs that will bake into crunchy perfection.
Step 6: Bake to Golden Perfection
Place your dish on a baking sheet—this is a genius tip to ensure even baking and catch any juice spills. Bake for about 50 to 60 minutes until the topping turns a gorgeous golden brown and the berry filling bubbles enticingly around the edges.
How to Serve Easy Vegan Triple Berry Crisp Recipe
Garnishes
Serving up this crisp with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream takes it to the next level. For a fresh twist, sprinkle some toasted almond slivers or a pinch of cinnamon on top to add texture and extra warmth.
Side Dishes
This berry crisp shines on its own but pairing it with a light, herbal tea or a chilled glass of almond milk complements the sweetness beautifully. For a brunch spread, serve alongside plant-based yogurt and granola for a rounded fruity feast.
Creative Ways to Present
For a charming touch, serve the crisp in individual ramekins or mason jars—perfect for sharing or gifting. You can also layer it with coconut yogurt and fresh berries in parfait glasses for an elegant twist that impresses without extra effort.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be a miracle!), cover the dish tightly with plastic wrap or foil and keep it in the refrigerator for up to five days. The flavors meld even more after resting, making it just as delicious later.
Freezing
This Easy Vegan Triple Berry Crisp Recipe freezes like a dream. Simply bake as directed, cool completely, then wrap well in foil or transfer to an airtight container before freezing for up to three months. When you want dessert, thaw in the fridge overnight.
Reheating
To recapture that freshly-baked warmth, reheat individual portions in the microwave for about 30 seconds or warm the whole dish in the oven at 160°C (320°F) until heated through and crisp again—usually 15-20 minutes.
FAQs
Can I use frozen berries instead of fresh?
Absolutely! Frozen berries work perfectly here, especially since thawing releases juices that help create a juicy filling. Just be sure to skip any added sugars on pre-packaged berries and adjust cooking time slightly if needed.
What makes this recipe vegan?
The use of vegan butter instead of dairy butter keeps this crisp entirely plant-based without sacrificing any of the rich, buttery flavor and texture you want in a topping.
Can I substitute the all-purpose flour?
You can try gluten-free flour blends if you need a gluten-free version, though the texture might be a bit different. For best results, use a blend designed for baking.
How sweet is the crisp? Can I reduce the sugar?
The recipe balances natural berry tartness with moderate sweetness, but you can reduce the sugar slightly if you prefer a less sweet dessert, especially if your berries are very ripe.
Is rolled oats necessary in the crumble topping?
Rolled oats add wonderful texture and a subtle nuttiness that rounds out the crumble topping beautifully. You could omit or substitute with chopped nuts, but oats give the topping its classic crisp appeal.
Final Thoughts
This Easy Vegan Triple Berry Crisp Recipe is a cozy, crowd-pleasing dessert that’s both simple and stunning. It’s one of those recipes that invites comfort and celebration all at once, making it a lovely staple to have in your repertoire. Give it a try—the aroma alone will have you hooked, and the taste will bring you back for seconds every time.
Print
Easy Vegan Triple Berry Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Easy Vegan Triple Berry Crisp is a comforting, naturally sweet dessert that combines a luscious mix of fresh or frozen berries with a crunchy, cinnamon-spiced oat and flour crumble topping. Perfectly baked to golden brown, it’s a delightful treat for any occasion and suitable for vegans.
Ingredients
Crisp Topping
- 160 g all-purpose flour
- 80 g rolled oats (old-fashioned oats)
- 60 g granulated sugar
- 60 g light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 120 g vegan butter (room temperature, cut into cubes)
Berry Filling
- 950 g mixed berries (fresh or frozen)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon vanilla extract
- 75 g granulated sugar
- 60 g all-purpose flour
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 175°C (350°F) to ensure the baking dish cooks evenly.
- Crisp Topping: In a medium bowl, combine the flour, granulated sugar, brown sugar, ground cinnamon, and sea salt. Rub the cubed vegan butter into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Chill the crumble topping in the fridge while preparing the filling to maintain the butter’s firmness for a flaky texture.
- Berry Filling: Place the mixed berries into a 10.5″ x 7.5″ baking dish. Add freshly squeezed lemon juice and vanilla extract, gently mixing with a spoon to coat the berries evenly and add brightness to the filling.
- Add Sugar and Flour: Sprinkle the remaining granulated sugar and flour over the berries, stirring carefully until all berries are evenly coated. The flour helps to thicken berry juices released during baking, preventing a soggy crisp.
- Assemble: Evenly spread the chilled crumble topping over the berry filling, covering it completely to create a golden and crunchy crust when baked.
- Bake: Place the baking dish on an aluminum or regular baking sheet to catch any berry juices that might spill over and to promote even cooking. Bake in the preheated oven for 50-60 minutes until the topping is golden brown and the berry filling is bubbling.
- Serve and Store: Allow the crisp to cool slightly for about 10 minutes before serving warm. Leftovers can be covered tightly with plastic wrap or foil, or stored in an airtight container in the refrigerator for up to 5 days.
Notes
- Note 1: The sugar quantities and types can be adjusted based on the sweetness of your berries or personal preference.
- Note 2: For best results, use fresh berries or properly thaw frozen berries and drain excess liquid to avoid sogginess.
