Ingredients
- 1 pint fresh blueberries
- 12 ounces fresh raspberries
- 6 ounces fresh blackberries
- 3 tablespoons granulated sugar
- 2 tablespoons tapioca flour
- 1 cup rolled oats
- ½ cup all-purpose flour (or gluten-free flour blend)
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted (or dairy-free alternative)
Instructions
- Preheat oven to 375ºF (190ºC). Grease a 9×9 inch baking dish or a 1-quart casserole dish.
- In a large bowl, gently mix the blueberries, raspberries, and blackberries with the granulated sugar and tapioca flour. Set aside.
- In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon, and sea salt. Add the melted butter and stir until the mixture is well combined and crumbly.
- Pour the berry mixture into the prepared baking dish and spread into an even layer.
- Sprinkle the oat topping evenly over the berries, pressing some of the crumble together to form clumps if desired.
- Bake for 35–40 minutes, or until the topping is golden and the berry filling is bubbling.
- Allow the crisp to cool slightly before serving. Serve warm with ice cream or cold with yogurt for breakfast.
Notes
- Use gluten-free oats and flour to make this recipe gluten-free.
- Substitute dairy-free butter to keep it dairy-free.
- Frozen berries can be used if fresh aren’t available — no need to thaw, just add 5–10 minutes to the bake time.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
