BERRY CRISP DESSERT
Paleo, Gluten-Free, Dairy-Free
This delicious Berry Crisp Dessert recipe is paleo-friendly, grain-free, gluten-free, dairy-free, and refined sugar-free. Use berries of your choice, fresh or frozen. Easy to make and easier to eat.
- 2-4 cups assorted berries: strawberries, blueberries, raspberries, blackberries. Fresh or frozen
- 1 Lemon, juiced divided
- 1 cup Almond Flour
- 1 cup Chopped Cashews Raw and unsalted
- 1 tablespoon Tapioca Flour Optional (This thickens the berries)
- dash Sea Salt
- 1/4 cup Coconut oil melted
- 2 tablespoon Grade A Pure Maple Syrup Option to use raw honey
- 1 teaspoon Vanilla Extract Organic and Non-Alcoholic
Preheat oven to 350 degrees.
Grease an 8×8 baking dish with coconut oil.
Place rinsed or frozen berry mixture in baking dish then toss berries with juice from 1/2 a lemon.
Add the remaining wet ingredients: melted coconut oil, juice from 1/2 a lemon, grade A pure maple syrup (or sweetener of choice) and vanilla extract to dry mixture. Next, use a fork to mix it all together until it makes a crumbly topping. *If mix is too dry it won't crisp up. Prevent this by adding 1 teaspoon of melted coconut oil at time, until mixture is evenly coated.
Use a large spoon or clean hands to sprinkle the crumble mixture evenly over the berries.
Put baking dish in the 350 degree preheated oven.
Bake 20-30 minutes if using fresh fruit.
Bake 30-40 minutes if using frozen fruit.
Dessert is done when fruit bubbles and topping is golden brown.
Serve warm or chilled.
Cover tightly and refrigerate leftovers... if you have any!
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