panofcrisp

I sure looooove a good berry or peach crisp. I picked a ton of organic blueberries at The Blueberry Ranch this summer and wanted to try my hand at a healthier take on a feel-good favorite. This recipe is gluten free, egg free and dairy free.

crisp

Berry Crisp
Print Recipe
Servings Prep Time
12 people 5 min.
Cook Time
20-40 min.*
Servings Prep Time
12 people 5 min.
Cook Time
20-40 min.*
Berry Crisp
Print Recipe
Servings Prep Time
12 people 5 min.
Cook Time
20-40 min.*
Servings Prep Time
12 people 5 min.
Cook Time
20-40 min.*
Ingredients
Berries
Crisp topping
Servings: people
Instructions
Prep.
  1. Preheat the oven to 375 F
  1. Grease a 8x8 pan (I use coconut oil).
Berries
  1. Add 4 cups of berries to a mixing bowl.
  2. Add 1 T arrowroot powder, juice of 1 small lemon and 1 T coconut or maple sugar and combine.
  3. Pour berries into baking pan.
Crisp Topping
  1. Add the almond flour, coconut oil, vanilla, cinnamon, coconut/maple sugar and crushed walnuts to a mixing bowl.
  2. Combine the mixture with your hands until crumbly.
  3. Sprinkle on top of the berries in the baking pan.
  4. Bake for 20-30 minutes. *The bake time will depend on the temperature of your berries prior to baking. My cold berries from the fridge took 25-30 minutes and my frozen berries took closer to 40. Just keep an eye on it!
Recipe Notes

I adapted this recipe from Wellness Mama. It would also taste great with some whipped cream. I've used this recipe from The Nourishing Home to make coconut cream.

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