Warm, bubbly berries topped with a grain-free, paleo-friendly topping….mmmmmm……
This grain-free berry crisp features a crunchy topping made of nuts, coconut flour, coconut and maple syrup and it’s incredibly easy to make with just one bowl. We’ve kept the sugar low at just 12g per serving (which is less than your average bowl of cereal and milk) in case you want to drizzle the leftovers with some full-fat plain yogurt or coconut cream for an indulgent and easy breakfast.
Using frozen berries saves money and means you can enjoy berries even when they’re not in season. If using strawberries, allow them to thaw slightly then cut them in half or quarters if very large. Frozen rhubarb can also be added for a slightly tangier version.
And….if you’re out of berries and want to use apples, peaches or pears, you can do that too. Just substitute 5 cups of berries for 5 cups of fruit of choice (slightly thawed if frozen) and increase the arrowroot starch to 2 Tbsp.
Just one bowl. And a pan.
Using the mixing bowl to mix the filling and then the topping keeps dishes to a minimum. You can either bake this in a 9-inch cast iron skillet or a 9×9-inch baking pan. Either way it’s going to be delicious and the perfect ending to your next meal.
Freezer-friendly topping = Easy peasy dessert in just 30 minutes
You can double or triple the amount of topping and freeze the extras in zip-top bags or small 2-cup containers or mason jars with lids so when you want to toss together a quick dessert or extra special breakfast, the topping is already done and ready to be sprinkled over the berry mixture.
- 5 cups frozen mixed berries, thawed slightly
- 1 Tbsp. lemon juice
- 1 Tbsp. maple syrup
- 2 tsp. vanilla
- 1 ½ Tbsp. arrowroot or tapioca starch
- 1 tsp. cinnamon
- ½ cup sliced almonds
- ½ cup chopped pecans
- ¼ cup finely shredded dried coconut
- ½ cup almond flour
- 2 Tbsp. coconut flour
- 3 Tbsp. butter, ghee or coconut oil
- 3 Tbsp. maple syrup
- Pinch of sea salt
- Preheat oven to 350?.
- Lightly oil a 9-inch cast iron skillet (or 9x9-inch baking dish) with coconut oil, ghee or butter.
- In a large bowl, combine berries, lemon juice, maple syrup, vanilla, arrowroot or tapioca starch and cinnamon. Mix well then pour into skillet.
- Wipe bowl clean. Add nuts, coconut, almond flour, coconut flour and butter/ghee/coconut oil, maple syrup and salt.
- Using a fork or clean hands, stir until fat is broken into small pieces and evenly incorporated.
- Sprinkle topping evenly over fruit mixture in pan.
- Bake for 20 minutes then check to be sure topping isn’t browning too quickly. If it is, lay a sheet of aluminum foil over the top and continue to bake an additional 5-10 minutes or until filling is hot and bubbling. Remove from oven and allow to cool slightly before serving.
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What’s your favorite easy dessert? We’d love to hear about it in the comments below!