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Vegan & Gluten-Free Coconut Vanilla 'Macaroon' Berry Crisp

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This easy dessert will blow the socks off any crisp you've ever had! You don't need much sugar because I used organic macaroons to add a sweet coconut flavor in this dessert.

As you'll see, this makes a wonderfully delicious and healthy dessert for any time of the year.

And the best part is that it's allergy-free (your guests will never know)!


Coconut Vanilla Berry Crisp

Gluten-Free, Dairy-Free, Soy-Free, Nut-Free & Vegan


  • 6 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 1 Tbsp. organic sugar
  • 2 tsp. freshly squeezed orange juice
  • 1 Tbsp. finely chopped fresh basil
  • 1 tsp. ground cinnamon
  • 1/4 tsp. sea salt
  • 2 Tbsp. organic light brown sugar
  • 1/2 cup gluten-free oats
  • 8 Emmy's Organic Coconut Vanilla Macaroons, broken into small pieces
  • 1/4 cup gluten-free all purpose flour
  • 3 Tbsp. almond meal
  • 1/3 cup dairy-free/vegan butter
  • 1/4 tsp. orange zest


  1. Heat the oven to 350°F.
  2. Prepare a 9x9 baking dish with nonstick baking spray; set aside.
  3. In a large bowl, combine berries, sugar, orange juice, basil, cinnamon and sea salt; mix well.
  4. In a separate bowl, combine brown sugar, oats, pieces of macaroons, gluten-free flour, almond meal and vegan butter; mix well until combined.
  5. Transfer the berry mixture into the prepared baking dish. Using your hands, sprinkle brown sugar mixture on top of the berry mixture and bake for 1 hour or until golden brown.
  6. Set aside for 10-20 minutes to cool before serving.
  7. Serve warm with orange zest.


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