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    Home Β» Recipes Β» Desserts

    Published: Feb 20, 2021 Β· Modified: Sep 23, 2022 by Claire Β· This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases Β· 5 Comments

    Blueberry Blackberry Crisp

    Jump to Recipe Print Recipe

    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 is a real family favourite recipe.

    bowl of blueberry and blackberry crisp with a spoon in it next to a bowl of pistachios.

    Is there anything cosier 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!

    Love berries? Perhaps you may like to see my berry porridge for a tasty breakfast option! Or if passion fruit is more your thing, do check out my passion fruit possets!

    This blueberry blackberry crisp is perfectly sweet from the berries, with a delicious cosy oat topping. Super easy to make for a family dessert!

    Jump to:
    • ⭐ Why this crisp recipe is so good
    • πŸ₯˜ Ingredients
    • πŸ“– Swaps and variations
    • πŸ”ͺ Step by step instructions
    • πŸ’­ Recipe tips and notes
    • πŸ“‹ Frequently asked questions
    • 🍯 More sweet treats to enjoy
    • πŸ“– Recipe
    • πŸ’¬ Comments

    ⭐ 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!

    πŸ₯˜ Ingredients

    bowls of oats and pistachios and a jar of coconut oil.

    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.

    πŸ“– 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!

    πŸ”ͺ Step by step instructions

    Making this blueberry blackberry crisp requires just a few steps, and all are so easy to do:

    frozen fruit in a white dish.
    crisp in a white dish before being baked.

    STEP 1

    Scatter the fruit into your ovenproof dish, in an even layer. Drizzle with maple syrup.

    STEP 2

    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.

    πŸ’­ Recipe tips and notes

    • Both fresh and frozen berries work well for this crisp. If using frozen 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.

    πŸ“‹ Frequently asked questions

    Is this blueberry blackberry crisp a gluten free recipe?

    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.

    Can this crisp be refined sugar free?

    Swap out the brown sugar for a touch of maple syrup for a refined sugar free crisp.

    Do I have to use pistachios?

    Most nuts and seeds would be good, and I like pumpkin seeds in a crisp topping as well.

    vegan blueberry and blackberry crisp in a white bow with a spoon in it.

    🍯 More sweet treats to enjoy

    Cardamom apple crisp

    Apple and blueberry crisp

    Cherry and blueberry crisp

    Apple and pear compote

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    πŸ“– Recipe

    bowl of blueberry and blackberry crisp with a spoon in it.

    Blueberry Blackberry Crisp

    Claire
    This vegan blueberry and blackberry crisp is a simple recipe that combines gooey fruit with a pistachio oat topping. It's perfect to enjoy as a winter dessert, and I'm sure the whole family will love it.
    5 from 4 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American, British
    Servings 4 servings
    Calories 321 kcal

    Ingredients
      

    For the fruit layer

    • 2 cups blueberries fresh or frozen
    • 1 cup blackberries fresh or frozen
    • 2 tablespoon maple syrup

    For the topping

    • 1.5 cups oats gf if required
    • 2 tablespoon pistachio nuts broken
    • 3 tablespoon coconut oil melted
    • 1 teaspoon cinnamon optional
    • 1 tablespoon brown sugar optional, for extra sweetness

    Instructions
     

    • 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!

    Notes

    • 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.
    Β 
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • 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.
    Β 

    Nutrition

    Calories: 321kcalCarbohydrates: 46gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 5mgPotassium: 292mgFiber: 7gSugar: 19gVitamin A: 134IUVitamin C: 15mgCalcium: 53mgIron: 2mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Reader Interactions

    Comments

    1. Pamela Huddleston says

      March 08, 2022 at 9:55 pm

      5 stars
      One of our absolute favorites! The whole family enjoys this recipe as a healthy dessert. It's so simple that my dear daughter who suffers from MCAS and Erythromelalgia can make this on her own when she's having a good day! Quick, easy, and so yummy!

      Reply
      • Claire says

        March 08, 2022 at 11:05 pm

        So glad you and your daughter like it Pamela! So glad it gives your daughter a treat to enjoy πŸ™‚

        Reply
    2. Sheryl Chan says

      February 25, 2021 at 10:33 am

      Didn't know that haagen daz is low histamine! Interesting! And this crisp looks fab and frozen fruits are always like a treat too.

      Reply
    3. Melissa Reynolds says

      February 22, 2021 at 8:56 pm

      This looks so good and I love that you suggest frozen fruit as we are coming out of our Berry season but I love berries so much. Will report back when I've managed to try this one!

      Reply
      • throughthefibrofog says

        February 22, 2021 at 9:53 pm

        It's so expensive to use fresh berries out of season isn't it! Hope you and the boys like it πŸ™‚

        Reply

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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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