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Top-down view of three white ceramic custard cups with ruffled edged filled with a baked berry crumble dessert, with scattered crumble topping and blueberries on a baking sheet, with a spoon stuck into one of the desserts.

Strawberry Blueberry Almond Crisp

  • Author: Raquel Smith
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


A delicious way to use some of those fresh berries showing up at farmers markets! Simple and tasty, this fruit crisp recipe is both vegan and gluten free.



For the Filling:

  • 3 tsp cornstarch
  • 1/4 tsp ground cinnamon
  • Pinch ground ginger
  • Pinch salt
  • 1/2 tsp pure vanilla extract
  • 3 Tbsp pure maple syrup
  • 1 1/4 cup chopped strawberries
  • 1 1/4 cup blueberries

For the Topping:

  • 3/4 cup rolled oats
  • 3 Tbsp almond flour
  • 3 Tbsp turbinado or raw cane sugar
  • 1/3 cup chopped almonds (raw and unsalted)
  • Pinch salt
  • 1/4 tsp ground cinnamon
  • 3 Tbsp cold butter (or vegan margarine)


  1. Preheat the oven to 375°F.
  2. In a large bowl, combine the cornstarch, cinnamon, ginger, and salt. Add the vanilla extract, maple syrup, strawberries, and chopped blueberries, and toss to coat, until well combined. Set aside.
  3. In another bowl, combine all of the topping ingredients except the butter. Mix well.
  4. Add the cold butter in small chunks and toss. Use your hands to work the butter into the mixture. To do this, grab a handful and bring it a couple inches above your mixture. Work the mixture in between your fingers so it falls back into the bowl. Do this quickly and until there are no large chunks of butter left in the bowl.
  5. Divide the berry mixture evenly among four greased 10-ounce bowls. Sprinkle the topping on top, evenly divided among the bowls.
  6. Place the bowls on a baking sheet (to catch any drips) and bake for 30 minutes, rotating the baking sheet once halfway through cooking.
  7. Remove from the oven, let the filling set for a few hours, and enjoy.


Recipe by Raquel Smith.

  • Prep Time: 15 mins
  • Cook Time: 30 mins