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.
Servings: 4 ramekins
Calories: 253kcal
Equipment
- 4 small-medium ramekins
- 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
Storage:
Allow the individual cups to come to room temperature, cover with plastic wrap, and store in the fridge for up to 5 days. *The oat mixture will start to lose its crispness as each day passes.
To reheat, add a paper towel over the top of one bowl and heat in the microwave until heated through.
Tips + Modifications:
*Nutrition facts do not include ice cream.
If you prefer not to use cornstarch, try arrowroot powder or tapioca starch in the berry layer—they work similarly for thickening.
If you need the crisp to be gluten free, just make sure your oats are certified gluten-free—no modification to the rest of the recipe is needed.
To convert to a communal crisp, use an 8×8 or 9×9 pan, double the fruit layer, and bake 50–60 minutes (rather than individual ramekins)
If vegan ice cream is not on hand, serve with coconut whipped cream, cashew cream, or plain coconut yogurt.
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