I realized half way into making this crisp that I also made a Valentine’s Day Crisp last year on the same exact day. Which made me think for a second because growing up I was much for of a cookie or cake kinda girl and fruit filled desserts were definitely not my favorite.
Then, while I was looking through my photos from my last crisp post (which thankfully have gotten a lot better over the past year!) I remembered that I made that blueberry crisp because I was so excited that blueberries were on sale at the grocery store so I bought as many as I could.
And, sure enough, exactly one year later the same grocery store was having the same fruit sale and this one included raspberries and blackberries too! So I went a little crazy and bought them all! And then I made another crisp, but this one is 1 million times better and not only has three kinds of berries, it also has chocolate in it and I don’t think anything ever tasted worse with the addition of chocolate. Agreed?!!? Good!
I also added some chopped pecans to the topping for a little extra crunch and they toast up really nicely in the oven. The first crisp I made apparently didn’t have quite enough crispy, buttery topping on it (according to the husband) so this crisp has a lot of delicious crispy topping and tastes even better with a big scoop of ice cream on top.
Mixed Berry Crisp with Chocolate and Pecans
- Total Time: 1 hour
- Yield: 6-8 1x
Ingredients
Filling:
- 6 cups mixed berries, I used blueberries, raspberries & blackberries
- 2 tablespoons corn starch
- 1 tablespoon + 1 teaspoon lemon juice
- 1/2 cup + 1 tablespoon coconut sugar (or brown sugar)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup chocolate chips, I used dairy free gluten free chocolate chips
Topping:
- 2 cups old fashioned oats, certified gluten free if necessary
- 1 cup chopped pecans
- 5 tablespoons coconut sugar (or brown sugar)
- 1/2 cup softened vegan butter, or regular butter
- 1 pinch of salt
- Top with vanilla coconut milk ice cream or regular vanilla ice cream if desired
Instructions
- Pre-heat oven to 375 degrees Fahrenheit. In a large bowl, add all of the filling ingredients and mix until combined and sugar and cornstarch are dissolved. Pour mixture into a 12 inch cast iron skillet, or an oven safe dish with similar measurements*.
- In a medium sized bowl, add all of the topping ingredients. Using your hands, incorporate the butter with the rest of the ingredients until a soft crumbly mixture is formed. Evenly distribute the topping over the berry mixture. Place into the oven and bake for 40 minutes.
- Eat warm or cold, enjoy with ice cream if desired.
Notes
Topping mixture is enough for a 12 inch cast iron skillet, if using a smaller pan you may not need to use all of it
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert, Gluten Free, Vegan
Yum! I never really think to make fruit desserts, but when I do (or order them out) I LOVE them! Those berries are so gorgeous, I bet this was delish!
You had a berry bonanza at the store! What a great idea; chocolate in the crisp and paired with pecans (that sounds soooo good, Izzy)!! And no doubt it will be topped with a bit of vanilla bean ice cream! Crisps are classic and are so easy to pull together! I love how you made this right in your skillet too. Easy peasy! Isn’t it fun (eh, revealing) when we look back at older posts? I just want to go back and rephotograph so many recipes!! Thank you for this, Izzy!
For the longest time I never liked desserts with fruit … and now I cannot get enough! Crisps are one of my favorites. This looks so so good!
I’ve surprisingly never made a berry crisp before. Thanks for the idea – I think I’ve been missing out on something seriously delicious!
I love that you added chocolate to this crisp, that’s an amazing idea! The topping looks so perfect and crisp, I wish I had a piece of this right now. These pictures look so pretty too! Pinned š
It is such a tasty idea too! Some of it melts, but then some stays hard so you get some in every bite! Thanks so much, Danielle š