(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 180°C. Grease a 23cm Pyrex pie plate with vegan spread.
Make the Berry Filling: Gently combine the berries, sugar, flour and cinnamon, then place in the pie plate.
Make the Crisp Topping: Combine the flour, oats, both sugars, cinnamon and salt in a bowl. Use 2 knives to work in the spread until the topping resembles a coarse meal. Sprinkle evenly over the berries.
Place the pie plate on a baking sheet. Bake in the centre of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the berry crisp to a rack to cool slightly.
Serve with whipped Flora Thickened Plant Cream. Enjoy.