Mixed Berry Crisp with Chocolate and Pecans

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 6-8 1x
  • Category: Dessert, Gluten Free, Vegan



  • 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


  • 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


  1. 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*.
  2. 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.
  3. Eat warm or cold, enjoy with ice cream if desired.


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