Dairy-Free Summer Berry Crisp

Dump a bounty of berries into this easy crisp, the quintessential summer treat. The filling tosses together quickly, and it’s a breeze to top with a simple rolled-oat crumble topping. 

What You Get

Strawberries

Blackberries 

Blueberries 

Rolled oats

Brown sugar

What You’ll Need

Coconut oil 

Sugar

All-purpose flour

Salt

Ground cinnamon (optional) 

Makes 6 servings

20 minutes active 

50 minutes total 

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.

Contains: tree nuts, wheat.