Simple Berry Crisps


A berry dessert is perfect to finish any meal. This was the dessert in that 5 course meal that I had put together for may family and it was the perfect ending! I could make it ahead of time, so it was sitting ready and was light and fresh but oh so satisfying.

Bonus is that it is dairy, sugar, and gluten free!

This has a nut/oat crumble on the bottom, a berry compote, and topped with fresh berries…what can be wrong with that?


To begin, we need to toast the sunflower seeds and walnuts. Preheat the oven to 350 degrees and plate the seeds/nuts on a baking sheet. Toast for 7-10 minutes in the oven or until fragrant.  Remove from the oven and let them cool.

In a blender, add your oats and coconut and blend on high until it forms a flour like consistency. Dump the contents into a large bowl and add in the nutmegg and salt. Next, blend the nuts and seeds on high until smooth and also add to the bowl. Stir it all together to ensure everything is evenly distributed.

Next, we need to add the wet ingredients for the crust. Add the melted coconut oil, maple syrup, and vanilla. Stir everything together until it is evenly mixed and lay it out on a baking sheet, roast the mixture for 10 minutes to crisp everything up. Remove and let it cool.


In the meantime, havesauce pan heating over medium heat. Add in water, the chopped strawberries, blueberries, salt, cinnamon, and maple syrup. Cook for 10 minutes until mixture is bubbling and the berries have softened. Add in the arrowroot powder and stir it in evenly and let the mixture cook for another 4 minutes, allowing the compote to thicken. Finally, remove from the heat and stir in the vanilla extract.


In your dish or bowl, lay out the crumble crust at the bottom. I used a wetted glass shot glass to pat it down but you can leave it crumbly if you like! Divide the compote between the six dishes by ladling into the middle and on top of the crust. Finally, slice fresh strawberries and lay them on top. Cover each dish and refrigerate for at least an hour to set. You can also top off with whipped cream or coconut milk for a creamy addition!


  • Crisp:
  • 1/2 cup Sunflower Seeds
  • 1/3 cup Walnuts
  • 1/3 cup Oat Flour
  • 2 tbs Unsweetened Coconut
  • 1/2 tsp Nutmeg
  • 1 tsp Salt
  • 1 tbs Melted Coconut Oil
  • 1 tsp Maple Syrup
  • 1 tsp Vanilla Extract
  • Berry Compote:
  • 1/2 cup Fresh Blueberries
  • 2 cups chopped Fresh Strawberries
  • 1/4 cup Water
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 1 tbs Arrowroot Powder
  • 3 tbs Maple Syrup


  1. Preheat the oven to 350 degrees. On a baking sheet, lay out your sunflower seeds and walnuts. Place in the oven to toast for 7-10 minutes or until fragrant. Remove and let cool.
  2. In a blender, add coconut and oats and blend on high to create a flour. Add to a large bowl with salt and nutmeg.
  3. Add cooled sunflower seeds and walnuts to blender and blend until smooth. Add them to the bowl with oat flour and mix everything together.
  4. Stir the wet ingredients into the dry; melted coconut oil, vanilla extract, maple syrup and stir to combine. Lay the mixture out on a baking sheet at bake for 10 minutes. Remove and with wet hands, press the crust into bowls or a retractable cake pan.
  5. In a saucepan over medium heat, add in the berries, water, salt, cinnamon, and maple syrup. Cook for 10 minutes, stirring occasionally, until berries are softened and liquid is thickening. Add in arrowroot powder, stir, and cook for another 4-5 minutes. Remove from heat and add in vanilla extract. 
  6. Divide the berry compote ton top of each portion or spread out leaving an inch edge with the cake pan. 
  7. Place fresh berries on top and place in the fridge to cool and set for at least an hour. Add whipped cream and enjoy!