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Summer Fruit Crisp

  • Author: Joscelyn Abreu
  • Total Time: 1 hour
  • Yield: 5–6 1x


Mixed summer fruit is topped with a simple, gf oat crumble. This lightly sweetened crisp is easy to make, vegan friendly and free of gluten, dairy, and refined sugar!


  • coconut/avocado oil (or oil of choice) for greasing pan
  • 56 cups fruit of choice (Can use fresh or frozen. I used a combo blueberries, blackberries, strawberries, and sliced peaches)
  • 34 tablespoons maple syrup, honey, or sugar (depending on the sweetness of your fruit. Use more or less to taste.)
  • 3 tablespoons gluten-free flour blend or unbleached all-purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flourone !important; margin:0px !important;” />, in the blue bag)
  • 1/41/2 teaspoon cinnamon, to taste
  • oat topping (recipe below)

Oat Topping:

  • 1 cup rolled oats (use certified gluten-free oatsone !important; margin:0px !important;” />, if needed)
  • 1/2 cup chopped almonds, pecans, or shredded coconut (or extra rolled oats for nut-free version)
  • 1/3 cup coconut sugar or brown sugar
  • 2 tablespoons gluten-free flour blend or unbleached all-purpose flour
  • 1/4 teaspoon salt
  • 4 tablespoons softened coconut oil or butter (can use dairy-free)


  1. Preheat oven to 350ºF.
  2. Lightly grease an 8 or 9-inch baking pan. Add 5-6 cups of fruit (I used a combo of sliced peaches and mixed berries) and top with sweetener, flour, and cinnamon. Gently toss together to evenly coat.
  3. In a medium bowl, combine oats, nuts, flour, and salt. Mix in softened coconut oil or butter until well combined and no large chunks of oil/butter remain.
  4. Sprinkle oat topping over the fruit mixture and place into the oven for 50–60 minutes, or until oat mixture is golden brown and fruit filling is bubbly. Makes 5–6 servings.
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: Dessert, Gluten-Free, Vegan