May 14, 2014

Dairy-Free Mixed Berry Crisp

Dairy-Free Mixed Berry Crisp // shutterbean

A few months ago my sister-in-law made some chocolate cookies that had a healthy dose of almond meal in them.  I thought they were incredible while my  husband and his brothers complained that they tasted “too healthy!”  Too healthy?? What?!  They tasted indulgent to me. It got me thinking… do I like desserts that taste healthy? If there are healthier substitutions in a recipe does it easily trick me into feeling OK with eating dessert?

Disclaimer: I sometimes have paralyzing food guilt.

(I’m working on it!)

Dairy-Free Mixed Berry Crisp // shutterbean

When I substituted coconut oil for the butter in this recipe, I wondered if it was too healthy. But then I gave some to my dad, brother, and husband and two out of the three asked for more before they were done with their first helping. I guess we’re cool then!

Dairy-Free Mixed Berry Crisp // shutterbean

So here’s this Dairy Free Mixed Berry Crisp for you!  It’s super easy to make (because it’s deconstructed!) and can be made well in advance. The berries have been mixed with balsamic and a small amount of sugar so they’re bursting with juice. They’re not baked!  When you spoon them into a bowl, the berry juice will saturate some of the crumbly topping. My mouth is watering just thinking about it.  The crumbly topping is slightly savory and nutty because of the almond meal. It mimics graham cracker crust but without the butter. Dollop some whipped coconut cream on top and you’re GOOD TO GO. Dessert for breakfast. Breakfast for dessert.

And we’re off!

First things first. We get our berries ready. They’re gonna be macerate (funny word) in a sugar/balsamic vinegar mixture.

The mixture is up to you. We want to have about 4 cups of berries total.

Dairy-Free Mixed Berry Crisp // shutterbean

Balsamic vinegar and sugar makes the berries POP! It’s juicy business.

Dairy-Free Mixed Berry Crisp // shutterbean

Now we work on our “crisp” You could make these vegan if you used vegan graham crackers.

My graham crackers had honey in them…. So close to vegan!

I’m pretty sure you could also make this gluten free too. You just need to use your favorite gluten free flour with good gluten free graham crackers. Or you could add extra almond meal instead of flour? Options!

BTW- I added salt to this mixture. It’s not pictured. Oops.

Dairy-Free Mixed Berry Crisp // shutterbean

Everything binds together with coconut oil.

Dairy-Free Mixed Berry Crisp // shutterbean

It’s time to flatten our crisp on a parchment lined baking sheet.

Dairy-Free Mixed Berry Crisp // shutterbean

Hand prints!

Dairy-Free Mixed Berry Crisp // shutterbean

After we bake for about 15 minutes, we get this golden crisp. Let it sit for a bit and then we break it up.

Dairy-Free Mixed Berry Crisp // shutterbean

Berries enter the picture. Whipped Coconut Cream stops by to say hello.

Crisp is broken into chunks. It’s like a puzzle for your mouth.

Dairy-Free Mixed Berry Crisp // shutterbean

We line the bottom of each bowl with the crisp.

Dairy-Free Mixed Berry Crisp // shutterbean

Top that crisp with the juicy berries.

Dairy-Free Mixed Berry Crisp // shutterbean

Dollop of the whipped coconut cream.

Dairy-Free Mixed Berry Crisp // shutterbean


Dairy-Free Mixed Berry Crisp // shutterbean

All the good things…IN ONE BOWL!!!

Dairy-Free Mixed Berry Crisp // shutterbean

If you have leftovers and no berries- use bananas and add a little sprinkle coconut shreds to the top.

Dairy-Free Mixed Berry Crisp // shutterbean

Apparently my brother’s hand caused quite a stir on my Instagram as of late. He’s flattered.

All I can think of is this.

Dairy-Free Mixed Berry Crisp

serves 4-5

recipe adapted from The Mac + Cheese Cookbook

  • 4 cups mixed berries (strawberries, blueberries, raspberries & blackberries)
  • 2 tablespoons granulated sugar
  • 1 tablespoon balsamic vinegar
  • 1 cup coconut oil, melted
  • 1  3/4 cup all-purpose flour
  • 1/2 cup graham cracker crumbs (from about 3 crackers)
  • 1/2 cup almond meal
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon kosher salt
  • whipped coconut cream

Preheat oven to 400F. In a large bowl, mix the berries, sugar and balsamic vinegar. Let stand for at least 20 minutes.

In a mixing bowl, stir together the coconut oil, flour, graham cracker crumbs, brown sugar and kosher salt until well combined. Spread mixture on a parchment lined baking sheet and pat down with clean hands or a spatula.

Bake the crumb mixture until it turns light brown, about 10 minutes. Let cool completely on the baking sheet, then break it up into little chunks using the spatula.

To serve, spoon a few scoops of the crumb mixture into the bottom of each bowl. Top with macerated berries with some of the liquid on top of crumb mixture. Top with more crumble topping and a healthy dose of whipped coconut cream.


  • Averie @ Averie Cooks

    Love the bright awesome berries, hello summer! pinned 🙂

  • jenny

    I switched to using almond flour in my Chocolate Chip Cookies years ago when I went gluten free. I use my regular recipe, not a healthy version. They are amazing, better than wheat flour! I use blanched almond flour, not almond meal. Trader Joe’s has cashew flour that makes incredible blondies. I do add a Tbs or 2 of flax to hold them together. The almond flour cookies are so good that I have not tried to make them with cashew flour. They are still buttery, sugary, traditional baked goods-not a healthy version though.

  • Maryea {happy healthy mama}

    I’ve never made a crisp this way–interesting. Looks fabulous!

    • Tracy

      Same here! I really like it because you aren’t married into eating it RIGHT then and there.

  • Christina @ Scaredy Cat Kitchen

    Oooo yum. My kind of breakfast/dessert! I make something similar every now and then but with some coconut in the crisp and a cheeky bit of booze in the berries!

  • Katrina @ Warm Vanilla Sugar

    Digging this crisp so hard. Looks awesome!

  • Abby @ The Frosted Vegan

    Ohhh I LOVE a good dose of balsamic and fruit with that amazzzing topping!!

  • Linda

    Love this idea. My problem is I don’t know if I can keep the crisp out of my mouth long enough to add the berries. Mouth is watering!

  • Jenny K

    Thank you Tracy! My kids are both allergic to dairy, therefore we are a dairy free family. I’m always looking for fun, new recipes to make. This looks DELISH!! Can’t wait to make it.

  • Amber

    This looks fantastic!!!

  • Jade

    This looks amazing! I can’t wait to try it. I think the almond meal is missing from the recipe.

  • Emily @ Life on Food

    Oh those berries are beautiful!! This looks amazing!

  • alyssa

    This looks delicious! I will definitely be trying it out! Berries with whipped cream is one of my favorite desserts. With this, I can add a little bit of carby crunch, while still getting my whipped cream from the coconut cream. 🙂

  • Taylor

    Yummy! I can’t wait to make this as a late-night dessert this week!!


  • Amy

    Oh I love the word ‘deconstructed’ it can only lead to lots of individually yummy things to eat that then become ten thousand times more delicious when put together. Much like this gorgeous looking crisp 🙂
    Gluten free graham crackers here in Australia? Not likely, but I have a gf shortbread recipe that will go down just as well when prepared like this. We are heading into our winter strawberry season so this would be a delicious way to celebrate all the gorgeous fruit. Thanks Tracy!

  • Holly

    I’ve been just craving your triple berry galette, but I can’t have it now that my son and I are on a gluten-free, dairy-free diet. So happy that I can finally have a dessert that can take its place.

  • Beth

    This looks like a fabulous summer entertaining dessert. Can’t wait to give it a go.

  • Tori

    This looks so good! I am a major berry lover. I love that it is dairy free because I have some friends that are dairy free and I am always trying to think of new recipes when they visit. I definitely want to try this.

  • katie

    Ugh. This looks perfectly delicious. Reading your blog at an hour when lunch is still so far away is truly an exercise in self-flagellation.

  • Lauren Grandestaff


  • Day 24.

    […] mines for the last 4.5 hours. The good news is, as I write this, I am eating this delicious mixed berry crisp from Shutterbean and watching Top […]

  • Michelle

    I try to do coconut flour as much as I can, but usually a combo coconut/almond flour helps give it a little bit of the best of both worlds some of cakiness and chewiness. I used to be super intimidated, but now I actually find that cooking with gluten free flours is easier to tweak because there are less surprises, whereas with gluten based flours, most of the magic happen afterwards so harder to eyeball measurements

  • Food Piter

    recipes food was amazing. Thanks science

  • The Downloaders

    This looks amazing!!! Thanks..

  • reena

    nice recipe thanks for sharing i will definitely try making this recipie

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