Easy 1 Pot No Bake Cherry Blueberry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Berry Crisp Recipe. Can be gluten-free, nut-free.
It has been hitting 90s this past week in the PNW. Who wants to bake in this heat! I made these stove top No Bake crisps the other day and they worked out amazingly. I generally use whichever berries I have on hand. For this post I used cherries and Wild blueberries.
The blueberries add an amazing color and flavor with the tangy cherries. The flavor with the Cherries is like a Black Forest Crisp! Use any seasonal berries of choice. The crisp is Easily made gluten-free with oat flour or other gluten-free flour. You can also bake the mix for 30 to 40 minutes. Easy, Gorgeous and perfect to use up all the fruit.
1 Skillet and 30 Minutes to Berry Bliss.
More berry recipes from the blog
- Blueberry Brownies. so Good.
- Strawberry Chocolate Cinnamon Rolls – These are fun
- Strawberry Ice Cream GF
- Strawberry Cheesecake GF
- Cranberry Blueberry Crumb Bars. – Perfect for snacking
If you make this Berry Crisp, let me know how it turned out in the comments!
Make the Crisp. Transfer to a bowl and use the same skillet to cook the berries.
Simmer the berries to preferred consistency.
Assemble and serve. I served these with So Delicious Oregon Mixed berry Coconut Ice Cream.
No Bake Cherry Blueberry Crisp
Ingredients
Crisp:
- 1/2 cup (40.5 g) oats
- 1/3 cup (41.67 g) flour
- 2 tbsp almond flour (or use more flour)
- 1 tbsp oil , coconut or organic safflower
- 1/4 tsp (0.25 tsp) salt
- a generous pinch of cinnamon or nutmeg or both
- 2 tbsp coconut sugar or light brown sugar or other fine sugar
- 1 to 2 tbsp (2 tbsp) maple syrup
Berries:
- 3.5 to 4 cups (520 to 600 g) of blueberries and cherries or other berry mix
- 2 tbsp maple syrup
- 1 tbsp arrowsroot starch
- 1 tbsp lemon juice
- 2-3 tbsp (2 to 3 tbsp) water
- 1/2 tsp (0.5 tsp) vanilla extract
- a pinch of salt
Instructions
- Heat a large skillet over medium heat. When hot, Add oats and toast for 2 to 3 minutes. Add in the flour and mix in and toast for another 2 minutes. Stir occasionally.
- Add the almond flour and oil and mix in well and toast for half a minute. Add the salt, spices and sugar and mix in. Take off heat.
- Add maple syrup a tbsp at a time, while still hot, and mix in to make crumbly mixture. Add a tsp more oil or maple to get the texture you prefer. Taste and adjust sweet by adding in some more coconut sugar. Transfer mixture to a bowl
- Combine the ingredients for the berry mixture in the same or different skillet over medium heat. Mix well and cook for 7 to 9 minutes partially covered, or until the berries are tender and the mixture thickens slightly. Taste and adjust sweet and flavor. Add more water if too thick. (This berry mix works equally well with frozen berries. Cook time might increase by a minute or so).
- Immediately transfer the berries to serving bowls. Top with the crisp generously. Add a dollop of vegan ice cream or whipped coconut cream and serve.
Notes
Nutrition
Christine McMahan says
August 7, 2017 at 4:45 pmThis looks amazing [ like so many of your recipes]! Do you think you could use frozen berries? I have blueberries and cherries in the freezer I would like to use up.
Thank you
Richa says
August 7, 2017 at 4:52 pmyes totally. i should add that note. the cook time might be a minute longer.
Ethan says
August 10, 2017 at 1:09 pmShould you still use 3.5-4 cups of berries if using frozen berries??
Richa says
August 10, 2017 at 1:39 pmYes, the size doesnt change much on freezing, so volume is the same(in cups), but the weight changes. You will need an extra minute or 2 to thicken the mixture.
Kajal says
August 7, 2017 at 5:23 pmCan’t wait to try this. The ice cream looks yummy too. Which brand and flavor?
Richa says
August 7, 2017 at 6:20 pmIts So Delicious Brand Coconut Oregon Berry. its really good esp with crisps or over other fruit desserts.
mia says
August 7, 2017 at 5:39 pmGreat idea Richa!
Richa says
August 7, 2017 at 6:21 pmThanks Mia!
Cassie Autumn Tran says
August 7, 2017 at 10:18 pmWow, this looks wonderful! I love how simple this recipe is!
Terry says
August 8, 2017 at 10:50 amSuperb recipe! I made it on the stove top and the topping is wonderful that way (I doubled the topping to have extra on hand). This is my new breakfast!
Richa says
August 8, 2017 at 10:13 pmAwesome!!
Elaine says
August 9, 2017 at 5:29 pmJust made this !! Awesome. Subbed sunbutter for the oil. Topped it with vanilla nice cream. This will be made often.
Jess says
August 10, 2017 at 6:40 pmThis is super yummy- I’m eating it now! Used a mix of cherries, peaches, and apricots to use what fresh fruit I had on hand. Added in some frozen blueberries. Thanks!
Richa says
August 12, 2017 at 10:03 pmAwesome!
Shruthi says
August 12, 2017 at 7:42 pmI don’t have arrowropt starch handy. What can I sub it with?
Richa says
August 12, 2017 at 10:03 pmcornstarch
Mamatha says
August 13, 2017 at 5:40 pmThis was very tasty and loved that I only needed one pan!
Richa says
August 13, 2017 at 7:11 pmThanks!
Sue says
August 14, 2017 at 12:41 pmExcellent recipe!!My husband says it belongs on his top 10 list! Thanks Richa.
Richa says
August 14, 2017 at 2:25 pmyay!!! whats in his top 10?
Cat says
August 16, 2017 at 8:34 amThis was a much-needed summer dessert for my family this weekend. I was lazy and baked it in the oven and it turned out delicious. I will make it again soon. Thank you for another great recipe!!
Julie says
August 19, 2017 at 12:45 pmQuick and delicious! made it in a pan, but if i had made it in the oven, would it be at 350 degrees F?
Richa says
August 23, 2017 at 3:11 pmyes 350 deg F
Thecla says
August 31, 2017 at 3:55 amCrisps are my FAV! Especially in the fall and winter. This looks super tasty!
Colleen says
November 11, 2019 at 4:25 pmThis was great. I used nut butter instead of oil and it came out perfect. Thanks!
Richa says
November 11, 2019 at 9:13 pmawesome