Fruit Crisp

This crisp is so tasty!!!! Also has a wonderful crisp topping. I tried to make such a crisp on many occasions prior to marrying Rose, but never succeeded. My topping was always mushy!  I wish I would have known about this crisp back then.




Blackberry Blueberry Raspberry Fruit Crisp


Topping: Dry Ingredients

1 3/4 C Quick Oats (Old Fashioned Rolled Oats work just as well)

1/2 C Whole Wheat Flour

1/3 C Walnuts chopped

1/4 tsp Salt

Combine in dish; mix with fork.


Topping: Wet Ingredients

1/3 C Olive Oil

1/3 C Honey

Combine in measuring Cup.

Mix with fork until thoroughly mixed.

Pour the wet ingredients into the dry and mix until it is all well combined.

Set aside.


Rose doesn’t measure this part of it.

Approximately 3 Cups of Black Berries in  a sauce pan. Cover and heat on medium on small burner until juice is coming out—don’t let them burn. 

Add some honey.

Mix Approximately 1 TBS of Corn Starch in 1/4 C of cold water. Then add to the mixture so that it thickens it. Happens very quickly.

In 8x8 baking dish, 2 C of Blueberries. Pour the hot mixture over the blueberries. 
Add another cup of Raspberries. 

Add Crisp Topping to the top and spread it out.

Bake at 350 covered with parchment and tin foil for about 30 minutes.

Take it off covering and allow it to brown for five to seven minutes.




Fruit combinations include apples with date pieces, with a bit of flour. In this case no sugar is added.

Peaches with Blackberries, thickened with tapioca. 

My favorite is blackberry/blueberry/raspberry combination. 


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