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

Vegan Berry Crisp
Vegan Berry CrispAmie Valpone

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.