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Summer Berry Crisp (Gluten Free & Vegan)



For the filling:

  • 1 1/2 cups strawberries
  • 1 cup blueberries
  • 1 can coconut milk (use the SOLID part only)
  • 1 tsp vanilla
  • 1 Tbsp honey

For the topping:

  • 1 1/2 cups oats
  • 2 Tbsp pumpkin seeds
  • 2 Tbsp chia seeds
  • 1/4 cup chopped pecans
  • 1 Tbsp almond milk
  • 1 Tbsp honey


  1. Preheat oven to 350.
  2. In a large bowl, mix together all the berry fillings, then pour into a 9×13 inch glass baking dish.
  3. In a medium bowl, mix together the topping ingredients until a soft crumble has formed.
  4. Evenly distribute the topping over the berries and smooth it out.
  5. Bake for 30 minutes, or until the topping is browned and crunchy! *Optional: turn on the broiler for the last few minutes to get a crispier top!
  6. Enjoy immediately, and store in the fridge.
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