Dairy-Free Summer Berry Crisp

What You Get

Strawberries

Blackberries

Blueberries

Rolled oats

Brown sugar

What You'll Need

Coconut oil

Sugar

All-purpose flour

Salt

Ground cinnamon (optional)

Step 1

Preheat the oven to 375°F. Grease a cast-iron skillet (about 10 inches) or square baking dish (about 8 inches) with coconut oil.

Step 2

Hull and slice the strawberries. In a large bowl, combine the strawberries, blackberries, and blueberries. Sprinkle with ¼ cup white sugar, 2 tablespoons flour, and ¼ teaspoon salt and toss to coat. Pour the berry mixture into the prepared pan.

Step 3

In a large bowl, add 1 cup flour, 1 cup rolled oats, ¾ cup firmly packed brown sugar, 1 teaspoon cinnamon, if using, and ½ teaspoon of salt and stir to combine. Drizzle with ½ cup melted coconut oil and stir to coat. Sprinkle the oat topping evenly over the berries in the pan.

Step 4

Transfer the pan to the oven and bake until the oat topping is crispy and the filling is bubbling around the edges, 30 to 35 minutes.

Step 5

Scoop the crisp into bowls and serve warm.