Lemon-Thyme Triple Berry Crisp |

Lemon-Thyme Triple Berry Crisp |


Whenever the weather changes and the new seasonal produce starts showing up at the grocery store and at farmer’s markets, I’m thrilled. Every year, without fail, I will say to myself “Ooooh! Persimmons!, “Ooooh! Acorn squash!,” “Ooooh! Asparagus!,” and “Ooooh! Berries!” A couple of weekends ago, it was the latter that I uttered just before filling a canvas tote bag with all the berries I could safely carry from the stall at the farmer’s market to my car.

What I’d forgotten was that I’d had the same experience at the grocery store just a few days earlier. The result was far more strawberries, blueberries, and blackberries (#fuckraspberries, they’re gross) than any sane family of four should attempt to eat over the course of a weekend. But I’ll be damned if we didn’t try.


  • 3 cups chopped strawberries
  • 1 ½ cups blueberries
  • 1 ½ cups blackberries
  • 3 tablespoons coconut sugar
  • 2 tablespoons arrowroot powder
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons fresh thyme
  • ¾ cup oat flour
  • ½ cup corn flour (not cornmeal)
  • ¼ cup brown rice flour
  • ½ cup cold vegan butter
  • ½ cup oats
  • ½ cup coconut sugar
  • 2 teaspoons fresh thyme
  • ½ teaspoon salt
Read the whole recipe on Keepin' It Kind