Our super easy Berry Crisp Recipe is a delicious summer berry crisp that is gluten-free, paleo and plant-based-friendly! The perfect dessert that the whole family will love!
The Best Berry Crisp
The perfect way to use all your summer berries! We are in the thick of summer and ALL the berries are calling my name. Feel free to mix up the berry combination but we know that this delicious dessert will quickly become a new family favorite!
Looking for More Crisp Recipes?
If you love them as much as we do, you definitely need to try our Strawberry Rhubarb Crisp or Blueberry Crisp!
Substitutions
- Berries: we love the combination of berries, but feel free to use your favorite. Just make sure they are fresh! Frozen berries would release water, causing the filling to be pretty thin.
- Ghee: sub regular butter or plant-based butter, it is up to your personal preference.
How To Make Berry Crisp
The first steps to making this easy recipe are to combine the berry mixture in one bowl and the topping in a food processor. Toss the crumbled topping in a separate bowl with the melted ghee. Then pour the berry mixture into a baking dish.
Spread the crumb topping over the berries and bake at 375 degrees F for about 35 minutes.
Best Ways To Serve Berry Crisp
After letting the crisp cool for a bit, we love to serve ours with a generous scoop of vanilla ice cream on top! Feel free to use dairy-free, but that combination of warm and cool is SO good. Homemade whipped cream (or dairy-free whipped cream) would also be amazing!
Storage
If you are going to eat it the same day, it can sit out on the counter-top. If you have leftovers, I would suggest placing it in an airtight container and storing it in the refrigerator. Eat within about 3 days.
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Berry Crisp Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
A delicious summer Berry Crisp recipe that is gluten-free, paleo and plant-based-friendly! So easy to make!
Ingredients
Berry Filling:
- 12 oz fresh raspberries
- 12 oz fresh blackberries
- 1 pint fresh blueberries
- 2 teaspoons ground nutmeg
- 1 teaspoon fresh lemon juice
- 1 1/2 tablespoons arrowroot powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut sugar
- 1 tablespoon real maple syrup
Crisp Topping:
- 3/4 cup pecans
- 3/4 cup walnuts
- 1 1/2 cups almond flour
- 3/4 cup unsweetened coconut flakes
- 2 tablespoons ground cinnamon
- 1 tablespoon coconut sugar
- pinch of kosher salt
- 4 tablespoons ghee, melted (sub maple syrup for dairy-free)
Instructions
- Prep: Preheat oven to 375 degrees F.
- Make Filling: Put all of the Berry Filling ingredients in a large bowl. Mix to fully combine. Let the berry mixture sit for at least 15 minutes to allow the sugar to break down the berries.
- Crisp Topping: Meanwhile, combine the pecans, walnuts, almond flour, coconut flakes, cinnamon, coconut sugar and salt in a food processor. Pulse a couple times until the walnuts and pecans are broken down a bit (2-3 pulses should do it). You want them to be about the size of an oat or bigger. Pour that mixture into a mixing bowl. Add the melted ghee and use a fork to mix together.
- Bake: Pour the berries mixture into a 9×13 pan and spread evenly. Pour the Crisp mixture on top and spread out evenly across all of the berries. Bake in the preheated oven for 35 minutes or until berries are bubbly and the topping is golden brown.
- Cool + Serve: Remove and cool for approximately 10 minutes. Enjoy!
Notes
- Nuts: If you don’t have pecans or walnuts, you can use 1.5 cups of either – as long as you have 1.5 cups of some combination of walnuts, pecans or both it will be fine.
- Ghee: highly recommend using ghee or butter in the crisp topping, but I also tested it with maple syrup and it worked fine.
- Storage: leftover berry crisp can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 6oz
- Calories: 300
- Sugar: 10.4 g
- Sodium: 31.2 mg
- Fat: 19.1 g
- Carbohydrates: 21.4 g
- Fiber: 6.9 g
- Protein: 5 g
- Cholesterol: 10.2 mg
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