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Blackberry Crisp (or use any berry or fruit) WFPB

You have to try this delicious whole food plant based berry crisp for dessert! It’s wholesome yet so satisfying! I love it with in-season blackberries, but you can use a bag of frozen berries (that’s actually what I used for this picture), peaches, apples, pears, cherries, etc. You don’t even need butter or sugar for a really yummy fruit crisp.

Here, we’re using some almond flour for the crispiness instead of oil or butter, and just enough maple syrup instead of sugar. With a bag of frozen fruit in your freezer, and a pantry with simple ingredients, you probably always have the ingredients on hand to whip up this simple treat.

We have friends with blackberry bushes nearby and they get overwhelmed by their berries, so we’re allowed to come pick as much as we want. It’s one of the highlights of August for us, honestly. I grew up picking blackberries every September in Oak Creek Canyon near Sedona, Arizona (my hometown). There is something so charming about picking blackberries and coming home to bake them into a treat.

We had our baby girl this month, and my older daughter said, “Since she was born in August, we should call her our little blackberry!” So cute that she connects August with blackberry season. Food blogger’s daughter I’d say. I’m very thankful for all my little blackberries–they are sweeter than any berry crisp!

If you want to make some ice cream to go with this, either blend up some frozen bananas with a splash of plant milk and vanilla extract for a simple and delcious nice cream, or try one of these recipes!

Oat Milk Ice Cream from Chocolate Covered Katie

Cashew and Coconut Ice Cream from the Vegan 8

Coconut Whipped Cream from Minimalist Baker

Blackberry Crisp (or use any fruit) WFPB
Prep Time
10 mins
Cook Time
25 mins

Turn fresh or frozen fruit and some common pantry ingredients into a wholesome and delicious crisp!

Course: Dessert
Keyword: berry crisp, blackberry crisp, oil-free, vegan, wfpb
Author: Faithful Plateful
  • 16 oz fresh or frozen berries, peaches, plums, apples, etc. (3-4 cups)
  • 1 TBSP cornstarch or flour
  • 1/4 cup maple syrup
  • 1 TBSP fresh lemon juice
Crisp Topping
  • 1 cup quick or rolled oats (or blend into oat flour if you prefer)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup almond flour
  • 1/4 cup maple syrup (taste an increase as desired)
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1 mashed ripe banana (optional, for a banana berry flavor and more sweetness)
  1. Preheat oven to 375 degrees. Get out an 8x8 inch square pan or pie pan.

  2. If using berries, wash them and pick off any stems. If using frozen berries, do not thaw. If using fruit, peel it and chop into 1/2 inch pieces.

    Toss the fruit or berries with the cornstarch, maple syrup, and lemon juice. Pour into the bottom of the pan.

  3. Mix the topping ingredients together. Sprinkle evenly over the fruit.

  4. Bake for 25-30 minutes, until golden brown on top. Let cool at least 30 minutes before serving for the filling to set up. Enjoy slightly warm or at room temp, either on it's own or with coconut whipped cream, nice cream, or plant-based ice cream.

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