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Lemon Berry Crisp (vegan, gluten free)

  • Author: Shannon Leparski
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 3-4 1x
  • Category: Breakfast, Brunch
  • Method: Oven
  • Cuisine: Vegan, Gluten Free


Deliciously dreamy summer berry breakfast creation that is gluten free and vegan.



Berry Layer:

45 cups berries, any kind (I used a mix of fresh and frozen)

2 tablespoons lemon juice

1 teaspoon vanilla extract

2 tablespoons coconut sugar

2 tablespoons tapioca flour (or arrowroot flour/cornstarch)

1/2 teaspoon cinnamon

Crisp Layer:

1 cup crushed pecans (can sub any nut)

1/2 cup gluten free rolled oats

1/2 cup almond flour

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/4 cup melted coconut oil

2 tablespoons maple syrup

1 tablespoon lemon juice


Preheat oven to 350 degrees.

Spray a 8×8 square baking dish with nonstick spray.

In the dish, combine all ingredients for the berry layer and mix until well combined.

In a separate small bowl, combine all ingredients for the crisp layer and mix until well combined. I like to sprinkle 1/3 of the crisp mixture into the berries so not all the crisp sits on top. Then sprinkle the remaining 2/3 crisp mixture on top and spread out evenly.

Bake for 40-45 minutes or until bubbling and the crisp looks golden.

Serve alongside a scoop of ice cream, if you want!

Keywords: vegan and gluten free berry crisp, lemon berry crisp, vegan summer berry crisp, vegan triple berry crisp, vegan triple berry crumble, gluten free summer berry crumble

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