Walnut Berry Crisp

Walnut Berry Crisp


This recipe is the perfect example of how dessert can be breakfast and vice versa. It makes for a great start-your-day meal, with oats and walnuts mixed in. Plus, it’s easy to make ahead of time and keep in the fridge (for up to three days). Recipe is from the What to Eat When Cookbook publishing October 20, 2020. Copyright National Geographic 2020. All recipe images credited to Scott Suchman.

Total Time
1 Hr
Serving Size
1 Cup

Total Time

Prep Time
35 Mins
Cook Time
25 Mins
Total Time
1 Hr


190 cal
Total Fat
8.5 g
Saturated Fat
.9 g
238 mg
25 g
Dietary Fiber
5.5 g
Total Sugars
7.1 g
5.1 g
49 mg
205 mg


Berry Crisp

  • 4 cups (about 20 ounces) fresh blueberries, rinsed

  • 1½ cups (8 to 9 ounces) fresh strawberries, rinsed, hulled, quartered

  • 1 cup (4 to 5 ounces) fresh raspberries, rinsed

  • 1 tablespoon chia seeds

  • 1 teaspoon orange zest (from 1 orange), finely grated

  • 6 tablespoons unsweetened and unflavored almond milk

  • 2 cups quick-cooking oats

  • 1 cup walnuts, toasted, chopped

  • ¼ cup gluten-free or whole wheat flour

  • 2 tablespoons flax seeds, ground

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon kosher salt

Raisin Reduction (makes 2 cups)

  • 2 cups (about 9.5 ounces) golden raisins

  • 2 cups water


  1. For the raisin reduction: Combine the raisins and water in a large saucepan. Bring to boil over medium-high heat. Reduce to medium-low heat and simmer uncovered until about 3 to 4 tablespoons water remain, 15 to 18 minutes. Remove from heat and let cool to lukewarm.

  2. Transfer the raisin mixture to a high-speed blender or food processor. Blend until an almost smooth puree forms, stopping occasionally to scrape down the sides of the blender or bowl, about 2 minutes.

  3. For the berry crisp: Position the rack in the center of the oven and preheat to 400°F. In a large mixing bowl, combine all the berries, 2 tablespoons Raisin Reduction, chia seeds, and orange zest; toss gently to blend. Transfer to a 13-by-9-inch glass baking dish and spread evenly.

  4. In the same bowl, whisk the almond milk and the remaining 1 tablespoon Raisin Reduction to blend.

  5. In another large mixing bowl, combine the oats and all the remaining dry ingredients and whisk to thoroughly mix. Add the almond milk mixture to the oat mixture and stir to mix well for a crumb topping. Sprinkle the oat mixture evenly on top of the berry mixture. Bake until the topping is golden brown and the berries begin to juice, about 25 minutes. Remove from the oven and let stand for 15 minutes before serving.