Dairy-Free Blackberry Crisp Recipe

Several years ago we shared this recipe for Dairy Free Fresh Blackberry Crisp. Over time it became buried in our news section. Today we re-present it with some updates and tips. This is a healthy dessert from the plant-based cookbook, blessed basil by Ashley Melillo.

Dairy-free, deliciously butter-free, and allergen-free blackberry crisp recipe - naturally gluten-free, plant-based, and healthier, but still a delicious treat!  Use fresh berries.

Blackberry Crisp Dairy Free, Perfectly Butter Free & Hypoallergenic

Ashley infuses healthy, simple but often overlooked ingredients into many of her recipes by blessed basil. We have some substitution suggestions for this dairy-free blackberry crisp, just in case you don’t have one of the ingredients on hand.

Will this crispy recipe work with other fruits?

Sure! You can substitute blueberries, strawberries, raspberries or a mix of berries. Stone fruits like peaches should also work, but you might need a little more starch as they can release a lot of liquid. Four pints equals 8 cups of fruit.

Is it a substitute for arrowroot starch?

Yes, you can use non-GMO corn or tapioca starch as an equivalent substitute for arrowroot starch.

What can I substitute the cardamom with?

We love Ashley’s use of this lesser used spice. But if you haven’t stocked it in your pantry, use equal amounts of ground cinnamon and ground ginger (1/8 teaspoon each in fruit and garnish). If you’re not a ginger fan, you can use all the cinnamon. All of these spices are good complements to berries.

I only have quick oats on hand, will that work?

Quick oats only work in this dairy-free blackberry crisp. The filling will not be as “fat”, but will still be quite crispy.

What can I substitute for sunflower seeds?

If you’re not a fan of sunflower seeds or just don’t have any on hand, you can substitute pumpkin seeds (raw pepitas), or you can use chopped cashews or almonds, if you are ok with nuts. Alternatively, you can just omit the seeds and use more oats – 2 cups total. If using only oats, stir in 1 1/2 cups of oats, then stir in the remaining 1/2 cup of oats.

Should I use coconut oil?

No, you can make this blackberry crisp recipe without coconut! Simply substitute your favorite cooking oil in equal amounts with coconut oil. If you crave a buttery flavor, you can substitute the oil for a dairy-free butter alternative.

Dairy-free, deliciously butter-free, and allergen-free blackberry crisp recipe - naturally gluten-free, plant-based, and healthier, but still a delicious treat!  Use fresh berries.

Special Dietary Notes: Blackberry Crisp

By ingredients, this recipe is dairy-free/dairy-free, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, refined sugar-free, and vegetarian.

Butter-free and dairy-free blackberry crisp

Total time

Author:

Type of recipe: Dessert

Kitchen: American

  • 4 pints (2.25 pounds) fresh blackberries
  • ¼ to ⅓ cup maple syrup, depending on the sweetness of the blackberries
  • 1 tbsp arrowroot starch (see post above for options)
  • ¼ teaspoon ground cardamom
  • 1½ cups old-fashioned rolled oats, divided (certified gluten-free, if needed)
  • ½ cup raw shelled sunflower seeds (see post above for options)
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon fine sea salt
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted
  1. Preheat the oven to 350º ̊F. Lightly grease a medium round, oval or rectangular 1 ½ liter baking dish.
  1. In a large mixing bowl, combine the blackberries, maple syrup, arrowroot and cardamom. Toss to coat and transfer to prepared baking dish.
  1. Add ½ cup rolled oats and raw sunflower seeds to a food processor and blend for 15 seconds, or until a coarse meal forms.
  2. Transfer the oat-sunflower mixture to a large mixing bowl and stir in the remaining cup of rolled oats, cardamom and sea salt.
  3. Add maple syrup and melted coconut oil and stir to combine.
  4. Sprinkle filling evenly over blackberry filling.
  5. Bake the crisp, uncovered, for 50 minutes to 1 hour, or until the filling is golden brown and you can hear the liquid bubbling in the filling.
  6. Let cool slightly before serving. Serve with vanilla coconut milk ice cream, if desired.
  7. Refrigerate leftovers, covered, for up to 4 days.

Portion: ⅛ recipe calories: 274 Big: 12.6g Saturated fat: 6.5g Carbohydrates: 38.3g Sugar: 18.4g Sodium: 39mg Fiber: 9.2g Protein: 5.6g

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