A refreshing strawberry blueberry crisp with a delicious vanilla oat crumble topping that’s so easy to make. This one-bowl strawberry blueberry crisp recipe is the perfect gluten free summer dessert (it’s optionally vegan and refined sugar free, too). Enjoy it with a scoop of vegan ice cream on top to give this light dessert a bit of indulgence or enjoy it as is for a healthy summer breakfast!
It’s officially a super hot summer, and I’ve been on a serious berry kick. Ever since I made you these relaxing Blackberry Chamomile Digestive Mocktails last week, I have been dreaming of a light and refreshing treat featuring gorgeous berries that would be the perfect, healthy fourth of July dessert.
Introducing, a beautiful strawberry blueberry crisp with a vanilla oat crumble that’s gluten free, refined sugar free, and optionally dairy free and vegan. And of course, we made it blood sugar-friendly with protein, healthy fats, and fiber!
This healthy strawberry blueberry crisp is a must-make for your healthy Fourth of July dessert. Each bite bursts with fresh, jammy berries balanced by a buttery, vanilla oat crumble that tastes way better than doughy pie crust. If you’ve made my Salt & Straw Blueberry Crumble Smoothie before, you’re going to love this summer dessert.
What makes this strawberry blueberry crisp healthy?
In a typical fruit crisp, you’ll find lots of nutrient-void butter and refined sugar. In this healthy crisp recipe, we’re lightening it up by using either nutrient-rich grass-fed butter or coconut oil and swapping the refined sugar for heart-healthy coconut sugar! Here’s exactly what you’ll need to make it:
- Fresh fruit: strawberries, blueberries, plus your choice of stone fruit make the perfect filling for this summer crisp recipe. These berries are shown to be rich in antioxidants which helps protect against aging and disease.
- Flour: a blend of heart-healthy almond flour and rolled oats pack tons of fiber into this recipe, which is proven to help IBS and regulate blood sugar.
- Grass-fed butter: it may surprise you that grass-fed butter is high in nutrients and proven to be helpful in anti-inflammatory diet recipes. If you’re lactose intolerant, use ghee to get that delicious buttery flavor. If you’re vegan, this recipe will work just fine with coconut oil!
- Coconut sugar: we’re naturally sweetening this recipe with paleo-friendly coconut sugar, which is proven to have a lower glycemic index than cane sugar.
- Baking staples: arrowroot powder, fine grain sea salt, and vanilla extract are what you’ll need to bring this fruit crisp recipe together.
Give it July fourth aesthetic
I think it’d be so cute to do white nectarines as the stone fruit in one third of the pan, strawberries or raspberries in one third of the pan, and then blueberries in the last third. To make the red, white, and blue stand out, just toss the fruit separately with the other filling ingredients and then pour them into the pan in a pie-wedge shape.
Can I customize this fruit crisp?
Yes! One of the cooking world’s biggest secrets is that you really don’t need a separate recipe for different types of fruit crisps. This one recipe will take you through summer fruit season and straight into fall where apples are the star. So, feel free to use whatever fruit you have on hand!
Healthy strawberry blueberry crisp in 3 easy steps
- Pre-heat the oven to 350F and lightly grease a 10” pie pan or cast-iron skillet.
- In a large bowl, toss together the chopped fruit, vanilla, arrowroot, and sea salt. Pour it into the pie pan. Wipe out the bowl and add the oats, coconut sugar, almond flour, butter (not melted), vanilla, and salt. Pinch it with your fingertips to form a shaggy, sandy dough. Sprinkle the crumble topping evenly over the filling (there will be a LOT of topping because it’s the best part).
- Bake for 30-45 minutes or until the topping is golden brown and the filling bubbles. Serve with a scoop of plant-based vanilla ice cream & enjoy!
Make this dessert ahead of time
If you’re serving this summer dessert for a crowd and want to make it ahead of time, it’s so easy to do. Just follow steps one and two above, but before baking it, cover it with aluminum foil and keep it in the refrigerator until ready to bake. It takes 30-45 minutes in the oven, and then will be ready to serve!
More fruity desserts to try:
I hope you enjoy this strawberry blueberry crisp for a healthy fourth of July dessert! Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!Print
For the filling:
- 7 cups of 1″ chopped fruit (strawberries, blueberries, stone fruit of choice)
- 1/2 teaspoon vanilla extract
- 2 tablespoons arrowroot powder
- 1/8 teaspoon fine grain sea salt
For the crumble topping:
- 1 cup rolled oats
- 1/4 cup coconut sugar
- 1/2 cup almond flour
- 5 tablespoons grass-fed butter or ghee chopped into pieces, or coconut oil if vegan
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine grain sea salt
- Pre-heat the oven to 350F and lightly grease a 10″ pie pan or cast-iron skillet.
- In a large bowl, toss together the filling ingredients: chopped fruit, vanilla extract, arrowroot powder, and fine grain sea salt and pour into the pie pan. Wipe out the bowl, and add the crumble ingredients: oats, coconut sugar, almond flour, butter, vanilla extract, and fine grain sea salt. Pinch it together with your fingers until a sandy, shaggy dough forms. Sprinkle it generously on top of the filling.
- Bake for 30-45 minutes or until the topping is golden brown and the filling is bubbly. Serve & enjoy!