Triple Berry Granola Crisp

This easy triple berry granola crisp is made with just 8 ingredients and only takes about 5 minutes of hands on work! It’s vegan, gluten free and perfect as a lighter dessert or even breakfast. 

This post is sponsored by Bob’s Red Mill. All opinions are our own.

Berry crisps don’t get any easier than this. Seriously, this is by far one of the simplest (and most delicious!) recipes we’ve ever shared! Even if you’re not an experienced baker, you can easily nail this one. 

It’s essentially a mix, dump and bake sort of recipe. Thanks to Bob’s Red Mill granola, you don’t have to do any work at all for the topping. Just sprinkle it on top, bake for a few minutes and you’re good to go! It’s perfectly crispy, flavorful and summery. 

I love serving triple berry crisps at a summer dinner party or bbq. They’re always a crowd-pleaser and they’re so hands-off! More time for you to enjoy your company and great food. That’s always a plus!

Serve it up with your favorite ice cream or even a dollop of vanilla yogurt. Is there anything better than a warm berry crisp + melty vanilla ice cream?! Peak summer dessert.

Ingredients

• Mixed berries: we used a mix of raspberries, blueberries and blackberries. This would also be great with cherries and/or strawberries! Or, switch it up and use stone fruits like peaches and apricots instead. 
• Arrowroot starch: arrowroot helps thicken the fruit mixture so it doesn’t bubble over and make the granola soggy. You can also substitute with cornstarch. 
• Lemon juice and zest: freshly squeezed lemon juice and lemon zest adds a nice punch that perfectly complements the tart, sweet berries.
• Sugar: we use regular cane sugar in this recipe. You could likely substitute with coconut sugar, but we don’t recommend replacing it with a liquid sugar substitute like maple or agave as this will make the fruit mixture too runny.
• Cinnamon: optional, but it adds a little extra warmth and spice.
• Bob’s Red Mill Lemon Blueberry Granola: the PERFECT berry crisp topping! It’s already crispy and delicious, so you don’t have to add anything else. Unlike a traditional berry crisp, you don’t add the granola on until the end of baking since it’s already cooked. So easy! I also love using their Maple Sea Salt and/or Coconut Spice Granolas in this recipe 
• Coconut oil: we coat the granola in a small amount of melted coconut oil before baking. This keeps it from burning and helps it get extra crispy atop the liquidy fruit mixture.

You can find Bob’s Red Mill granolas at a wide range of grocery stores across the country. Check out their store finder here!

If you’re an avid reader of our blog, you already know how much we LOVE Bob’s Red Mill products. We use their flours, oats, grains, mixes and more in so many of our recipes. Here are a few favorites:

• Raspberry Almond Cupcakes
• Oatmeal Raisin Cookies
• Berry Breakfast Quinoa

Instructions

The assembly of this berry crisp couldn’t be any easier. 

To prepare the fruit base, wash the berries, then let them dry out for a while on paper towel to remove additional moisture. This keeps the crisp from getting soggy. I typically rub the berries with two paper towels to remove as much moisture as possible. 

Next, transfer the berries directly to the skillet or pie dish. Add the sugar, arrowroot, cinnamon, lemon juice and zest and stir well until the berries are evenly coated. 

Bake in a 350˚ oven for about 25 minutes, until the mixture is bubbling and has started to thicken. 

While the crisp is baking, break up any big clumps in your granola. Toss the granola in a bit of coconut oil until evenly coated. This helps the granola stay extra crispy and prevents it from drying out in the oven (since it’s already baked). 

After the crisp has been in for 25 minutes, remove it from the oven and top with an even layer of granola. Return to the oven and bake for an additional 10-15 minutes. Let it cool for 15 minutes before enjoying, preferably with a scoop of ice cream!

Can I use frozen berries?

We haven’t tried this specific recipe with frozen berries, but we have made other crisps with frozen berries and it works fine. 

However, frozen berries tend to contain a bit more moisture than fresh berries, so you may want to add an additional tablespoon of arrowroot or cornstarch to help it thicken.

More favorite fruit-based summer desserts:

• Strawberry Rhubarb Crisp
• 4 Berry Pie Bars
• Strawberry Shortcake (V/GF)

If you make this vegan triple berry crisp with granola, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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