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Individual Vegan Mixed Berry Crisps

Mouth-watering Individual Vegan Berry Crisps are an easy, healthy, and fun vegan dessert. Made with frozen berries and an easy oat crumble topping, you can have these crisps on the table within 45 minutes. Serve it with a scoop of vanilla ice cream for the best combination and the perfect summer dessert.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: berries, berry crisp, blueberries, oats, summer dessert, vanilla ice cream, vegan berry crisp
Servings: 4 ramekins
Calories: 253kcal
Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

  • 4 small-medium ramikens
  • 2 medium bowls

Ingredients

For the bottom berry layer:

  • 1 (16oz) bag of frozen mixed berries (raspberries, blackberries, and blueberries)
  • juice from 1/2 a small lemon
  • 1 tablespoon pure maple syrup
  • 1 teaspoon corn starch or arrowroot powder

For the top oat crisp layer:

  • 1 cup Old-fashioned oats
  • ¼ cup unsweetened applesauce
  • ¼ cup chopped pecans
  • 2 tablespoons almond flour
  • 2 tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350 degrees. Spray 4 small-medium ramekins with coconut oil spray. Place them over a large baking tray lined with parchment paper. (This is in case the berries spill over).
  • In a small bowl, mix together the bag of frozen berries, cornstarch, fresh lemon juice, and maple syrup. Separate the berry mixture evenly into the 4 small bowls. 
  • Make the crisp topping. In a separate bowl add oats, applesauce, maple syrup, almond flour, cinnamon, and chopped pecans. Give it all a good mix and then scoop the oat mixture over the fruit mixture evenly between the 4 bowls.
  • Place the ramekins spread out onto the lined cookie sheet and bake in the oven for 30-35 minutes or until the oat topping is golden brown and the fruit layer is wet and bubbling.
  • Allow them to cool for 5 minutes and then place a scoop of vegan ice cream over top and enjoy!

Notes

To store: Allow the individual crisps to come to room temperature. Then, cover with plastic wrap and store in the fridge for up to 1 week.
To reheat: Add a paper towel over the top of one bowl, and heat in the microwave until heated through.
I do not recommend freezing.
*Nutrition facts do not include ice cream.

Nutrition

Serving: 1ramekin/crisp | Calories: 253kcal | Carbohydrates: 42g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 216mg | Fiber: 6g | Sugar: 21g | Vitamin A: 62IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg