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Chocolate Berry Crisp

Banana crisp made with this topping? My new favorite breakfast.

I used cornstarch to thicken this berry filling because it was within arm’s reach. Had I been thinking clearly, potato starch has the added benefit of not murking things up as it thickens. But if you’re nostalgic for that thick and almost gummy-around-the-edges texture of canned pie filling, use cornstarch.

Feel free to substitute quinoa flakes for the oats. Gluten free oats from Bob’s Red Mill are available online and at most grocery stores.  Quinoa flakes are a little harder to hoard find, but can usually be procured from Whole Foods. If your berries are very sweet, reduce the sugar in filling slightly. And use whatever berry you love.

Let’s hear it for choices.

Vive le chocolat!

Chocolate Berry Crisp

22 minutes

6 servings

Gluten free and vegan, this chocolate crisp topping makes any fruit dessert more fun. If you tend to overfill your ramekins, set them on a cookie sheet to catch bubbling spillovers in the oven.


  • Filling
  • 4 cups sliced strawberries
  • 3 or 4 tablespoons sugar (depends on berry sweetness)
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • Topping
  • 1/4 cup coconut oil, melted
  • 1/2 cup brown sugar, packed
  • 1/4 cup gluten free flour
  • 3 tablespoons unsweetened cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 cup gluten free oats
  • 1/2 cup sliced almonds
  • 1/2 cup chocolate chips, optional


Preheat oven to 325 degrees.

For filling, blend berries, sugar, cornstarch, and vanilla. Divide filling between 6 ramekins or mini cake pans. Or toss those berries into one 8 x 8 inch pan.

For topping, combine melted coconut oil, sugar, gf flour, cocoa, salt, cinnamon, baking powder, vanilla. Mix thoroughly. Stir in oats, almonds, and chocolate chips if you're inclined. Sprinkle about 1/3 cup topping over fruit in each ramekin and place on a cookie sheet. Bake for 22-24 minutes in a 325 oven. Bake time will be a bit longer for an 8 x 8 pan - about 30 minutes. Let cool slightly before serving.


Great for dessert, too.