This vegan blueberry blackberry crisp is the perfect winter dessert and full of goodness too! With gooey fruit and a simple oat and pistachio topping, it's a real family favorite recipe.
Is there anything cozier than a fruit crisp on a cold winter's day? I've been making my fair share of them this year, and even had one on my birthday (in the midst of the summer - that's my level of crisp dedication!). If you love crisp recipes then you may like to see my rhubarb blueberry crisp and blackberry and apple crisp. Both tasty and easy to make!
This blueberry blackberry crisp is perfectly sweet from the berries, with a delicious cosy oat topping. Super easy to make for a family dessert!
⭐ Why this crisp recipe is so good
- All the gooey fruit: the baked blueberries and blackberries burst and have the perfect sweetness.
- Gluten free: using certified oats, this is a gluten free recipe.
- Easy to make: it's a two step process, and very simple!
All the ingredients and their quantities are set out in the recipe card below.
The main ingredients you will need for this crisp are:
- Blueberries and blackberries: the sweet fruit for this crisp, you can use fresh or frozen.
- Maple syrup: for a touch of extra sweetness.
- Oats: this is a crisp made without flour, so we use oats instead.
- Pistachio nuts: for a nice crunch to the topping.
- Coconut oil: used in place of butter to keep the recipe vegan.
- Brown sugar: for extra sweetness.
- Cinnamon: optional, but adds a nice flavour.
📖 Swaps and variations
You can use both fresh and frozen berries for this crisp.
Swap cinnamon for cardamon. Both give a nice hint of spice!
🔪 Step by step instructions
Making this blueberry blackberry crisp requires just a few steps, and all are so easy to do:
Scatter the fruit into your ovenproof dish, in an even layer. Drizzle with maple syrup.
Make the oat topping by combining those ingredients and stirring well. Spoon onto the fruit in the dish.
Bake the fruit crisp, keeping an eye on any signs of burning towards the end of the cook time.
💭 Recipe tips and notes
- Both fresh and frozen berries work well for this crisp. If using frozen fruit you may find that you have a little more of the berry 'juice'.
- Be sure to use unsalted nuts!
- Combine the topping ingredients well so the coconut oil is evenly distributed amongst the oats.
📋 Frequently asked questions
Yes, if you use certified gluten free oats such as the Bob's Red Mill gluten free rolled oats, it is a gluten free crisp.
Swap out the brown sugar for a touch of maple syrup for a refined sugar free crisp.
Most nuts and seeds would be good, and I like pumpkin seeds in a crisp topping as well.
🍯 More sweet treats
Enjoy so many desserts here including more crisp recipes such as my cardamom apple crisp, apple and blueberry crisp, cherry and blueberry crisp and my apple and pear compote, as well as these recent recipes:
Blueberry Blackberry Crisp
For the fruit layer
- 2 cups blueberries fresh or frozen
- 1 cup blackberries fresh or frozen
- 2 tablespoon maple syrup
- Preheat the oven to 180C / 360F.
- Scatter the fruit into an ovenproof dish and drizzle on the maple syrup.
- Make the oat topping by combining those ingredients and stirring well so they combine and become slightly moist from the coconut oil. Spoon the oat topping over the fruit.
- Bake for 40-45 minutes. Keep an eye on the crisp after 30 minutes as it can easily turn and start to burn!
- Allow to cool slightly and then spoon into your bowls. Enjoy!
- Make sure to combine the oat mixture very thoroughly so the coconut oil coats all the other ingredients.
- If you prefer to be nut free then swap pistachio nuts for pumpkin seeds.
- Watch for signs of burning towards the end of cooking.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- cinnamon scores 0, but is debated in terms of histamine, with other lists rating it as a high histamine. This is an optional ingredient, so leave out if you are not able to tolerate.