All this talk about the Starbucks Pumpkin Spice Latte coming out in late August has me longing for the fall…cool breeze, falling leaves, Halloween, pumpkin patches, Thanksgiving.  Aside from the warm fuzzy feeling of settling into the holiday season, there’s nothing better than a good berry crisp or cobbler to soothe the soul.

Ingredients:

Directions:

1. Preheat oven to 350 degrees.

2. Combine all the ingredients for the crisp in a medium bowl and combine well with your hands. When fully mixed, place the bowl in the refridgerator while preparing the fruit filling.

3. Place the frozen fruit in a medium bowl and microwave until thawed and somewhat warm. (You can use fresh fruit, but be sure to add 1/4th cup of water to help add moisture before adding the remaining ingredients.  I like to use frozen fruit so I can save the fresh fruit as snacks)  Add the remaining filling ingredients and mix well. Pour the fruit mixture into a 9 inch glass or ceramic pie pan and spread evenly. Remove the oat mixture from the refridgerator and sprinkle on top of the fruit, covering evenly.

4. Bake for 30-35 minutes or until the filling bubbles around the edges. Change the setting on the oven to a high broil and broil for 3-4 minutes until the top is brown and crisp. Let rest for 5 minutes then serve warm alone or with vegan ice cream or cool whip.

(Serves 6)

Berry Crisp Recipe Card

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!