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mixed berry crisp with ice cream

Summer Strawberry-Blueberry Crisp (Gluten-Free, Low FODMAP, Paleo, Vegan)

This summer mixed berry crisp recipe is super versatile and can be adapted to meet your preferences or dietary restrictions. I used 1 ½ pints strawberries and ½ a pint blueberries. If you can’t find them fresh, frozen work well too! The topping is paleo, vegan, gluten-free and low FODMAP. If you don’t have flax meal, feel free to double the coconut or replace with gluten-free rolled oats (if you don’t mind it not being grain free). The coconut oil can be subbed for butter or ghee if you’re not dairy-free. Have fun with it!
Prep Time 10 minutes
Cook Time 40 minutes
Author Phoebe Lapine


  • 2 pints 2 cups mixed berries (strawberries, blueberries or raspberries) trimmed
  • 1 tablespoon arrowroot starch
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons maple syrup

For the topping:


  1. Preheat oven to 350 degrees F.
  2. In an 8x8 casserole dish or equivalent, toss the strawberries and blueberries, arrowroot starch, lemon juice, and maple syrup until well-combined. Arrange in an even layer.
  3. In a large mixing bowl, combine the ingredients for the topping: coconut oil (it should be semi-solid), almond butter, almond flour, coconut sugar, flax meal, coconut, and sea salt. Work the crumble with your fingers or a fork until the mixture resembles pea-sized clumps. Spoon the topping over the berries—feel free to create quite a pile in the center, as some of it will sink down into the bubbling sauce.
  4. Transfer the baking dish to the oven and bake until the topping is golden brown, about 30 to 40 minutes. Serve warm with plant-based vanilla ice cream or coconut yogurt.