Berries: I used a mix of fresh blueberries and raspberries, but you can also add other types of berries too (strawberries, blackberries etc). I used fresh berries because I was able to get a hold of them, but feel free to use frozen berries for convenience.

Sugar: I used light brown sugar, but you may also use natural cane sugar, dark brown sugar, or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free rolled oats (this is because oats are often processed in the same facilities as gluten-containing grains such as wheat, barley and rye).

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch or potato starch) for the best results. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser topping texture.

Butter: I used vegan butter to keep the recipe dairy-free and vegan. You may also use chilled coconut oil (I recommend using refined coconut oil as it has a neutral taste, compared to extra virgin coconut oil which as a more pronounced coconut smell and flavor).

Storing: To store, cover the berry crisp with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. Reheat in the oven at 350F for a few minutes until warm before serving.