Berry Crisp Recipe – a delicious summer berry crisp recipe that is gluten-free, paleo and plant-based-friendly!!
The perfect way to use all your summer berries!
We are in the thick of summer and ALL the berries are calling my name! Can’t wait for you guys to try this amazing summer recipe!
Berry Crisp Ingredients:
So how did I make this berry crisp Paleo + Gluten-Free? Pretty simple really! For the Berry Filling I used maple syrup and Bob’s Red Mill Coconut Sugar to break down the berries and then Bob’s Red Mill Arrowroot Powder to thicken them. For the Crisp Topping I used Bob’s Red Mill Almond Flour, walnuts and pecans in place of oats, ghee in place of butter and coconut sugar in place of brown sugar! I am SUCH a fan of all of the Bob’s Red Mill products – they are such high quality and they make paleo baking (which can be challenging!) so, so much easier!!!
How to Store Berry Crisp:
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.
Other recipes you might like:
A delicious Paleo + Gluten-Free Berry Crisp!!
- 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 Bob’s Red Mill Arrowroot Powder
- 1/2 Teaspoon vanilla extract
- 2 Tablespoons Bob’s Red Mill Coconut Sugar
- 1 Tablespoon real maple syrup
- Preheat oven to 375.
- Combine Berry Filling ingredients in a medium bowl.
- Mix to fully combine.
- Let the berry mixture sit for at least 15 minutes to allow the sugar to break down the berries.
- Meanwhile, combine the pecans, walnuts, almond flour, coconut flakes, coconut sugar, cinnamon 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.
- 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 on middle rack at 375 for 35 minutes or until berries are bubbly and the topping is slightly browned.
- Remove and let sit to cool (this will allow the berries to thicken more) for approximately 10 minutes.
- If you don’t have either 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 you will be fine.
- I would recommend using ghee in the crisp topping, but I also tested it with maple syrup and it worked fine.
Keywords: berry crisp
This post is sponsored by Bob’s Red Mill, but the opinions are my own.
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