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Top view of mixed berry crisp in a white bowl with a scoop of dairy free vanilla ice cream and a spoon

Berry Crisp

This Berry Crisp is easy to make and filled with mixed berries and topped off with a grain-free crisp topping. Takes less than 10 minutes to put together and it's healthy enough for breakfast and even more perfect for dessert with a scoop of dairy-free ice cream! It's gluten-free, vegan, paleo, refined sugar-free and includes a low carb keto option.

Course Dessert
Cuisine American
Keyword berry crumble, berry desserts, skillet dessert recipes
Prep Time 8 minutes
Cook Time 40 minutes
Total Time 48 minutes
Servings 10 servings
Calories 276 kcal
Author Kelly

Ingredients

FOR THE FILLING:

  • 1 cup fresh strawberries washed, dried, hulled & chopped (if using frozen, be sure to thaw, drain & pat dry)
  • 1 cups fresh blueberries , if using frozen, be sure to thaw, drain & pat dry
  • 1 cup fresh blackberries , if using frozen, be sure to thaw, drain & pat dry
  • 1 cup fresh raspberries , if using frozen, be sure to thaw, drain & pat dry
  • 5 tablespoons coconut sugar can sub with golden monk fruit sweetener
  • 2 tablespoons arrowroot starch you can also sub with tapioca starch corn starch or use 1/2 teaspoon of xanthan gum
  • 2 teaspoon lemon juice

FOR THE TOPPING:

  • 1 1/4 cups superfine blanched almond flour
  • 1/2 cup coconut flakes , chopped
  • 1/3 cup pecans , finely chopped
  • 1/4 cup sliced almonds , roughly chopped
  • 1/2 cup softened coconut oil , you want the texture like softened butter – use refined if you prefer it without the coconut flavor or use ghee or butter if not vegan
  • 1/4-1/3 cup maple syrup , you can sub with honey if not vegan or use Lakanto sugar-free maple syrup for a low carb or keto crisp (add more according to sweetness preferred)
  • 2 tablespoons coconut sugar , can sub with brown sugar or golden monk fruit sweetener
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.

PREP THE FILLING:

  1. If using fresh berries: Wash, dried and cut up the strawberries into small pieces.

  2. If using frozen berries: Thaw and drain.

  3. Add to a large mixing bowl then add coconut sugar, lemon juice and arrowroot starch and toss it all together.

    Top view of mixed berries tossed with arrowroot starch and coconut sugar in a clear bowl
  4. Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.
    Top view of mixed berry filling for fruit crisp in a oval baking pan

MAKE THE CRUMBLE TOPPING:

  1. Rinse and dry your bowl then combine all the ingredients for the crisp topping using a fork or clean hands until the mixture is combined and sticks together like cookie dough.
    Bowl of ingredients for strawberry crisp.
  2. Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.
  3. Sprinkle the mixture evenly over the filling.
    Top view of mixed berry filling and topping for fruit crisp in a oval baking pan
  4. BAKE in the oven for 30-35 minutes, or until the fruit begins to bubble and the topping is light and golden brown. Allow to cool for at least 10 minutes.

Recipe Video

Nutrition Facts
Berry Crisp
Amount Per Serving (1 serving)
Calories 276 Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 22g7%
Fiber 5g20%
Sugar 11g12%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.