Paleo Berry Crisp Recipe
A delicious summer Paleo Berry Crisp recipe that is gluten-free, paleo and plant-based-friendly! So easy to make!
Ingredients
Berry Filling:
- 12 ounces fresh raspberries
- 12 ounces fresh blackberries
- 1 pint fresh blueberries
- 2 tablespoons coconut sugar
- 1 ½ tablespoons arrowroot powder
- 1 tablespoon real maple syrup
- 2 teaspoons ground nutmeg
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
Crisp Topping:
- 1 ½ cups almond flour
- ¾ cup pecans
- ¾ cup walnuts
- ¾ cup unsweetened coconut flakes
- 2 tablespoons ground cinnamon
- 1 tablespoon coconut sugar
- pinch kosher salt
- 4 tablespoons ghee melted (sub maple syrup for dairy-free)
Instructions
- Prep: Preheat oven to 375℉.
- Make Filling: In a large bowl, add 12 ounces fresh raspberries, 12 ounces fresh blackberries, 1 pint fresh blueberries, 2 tablespoons coconut sugar, 1 ½ tablespoons arrowroot powder, 1 tablespoon real maple syrup, 2 teaspoons ground nutmeg, 1 teaspoon fresh lemon juice, and ½ teaspoon vanilla extract. 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 1 ½ cups almond flour, ¾ cup pecans, ¾ cup walnuts, ¾ cup unsweetened coconut flakes, 2 tablespoons ground cinnamon, 1 tablespoon coconut sugar and a pinch kosher 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 9x13 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 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
Calories: 322kcal | Carbohydrates: 24g | Protein: 6g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 10mg | Potassium: 217mg | Fiber: 9g | Sugar: 11g | Vitamin A: 101IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 2mg
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