Paleo, Gluten-Free, Dairy-Free

4 Servings

Berry Crisp

Berry Crisp Dessert – Paleo, Gluten-Free, Dairy-Free
Berry Crisp Dessert
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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. 

Course: Dessert
Cuisine: American, Paleo
Keyword: dessert, fruit, paleo
Servings: 4
Author: Candy Aponte
  • 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
  1. Preheat oven to 350 degrees.

  2. Grease an 8×8 baking dish with coconut oil.

  3. Place rinsed or frozen berry mixture in baking dish then toss berries with juice from 1/2 a lemon.

  4. In a separate bowl, combine dry ingredients: Almond flour, cashews, tapioca flour (if using), and a dash of sea salt.

  5. 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.

  6. Use a large spoon or clean hands to sprinkle the crumble mixture evenly over the berries. 

  7. Put baking dish in the 350 degree preheated oven. 

  8. 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.

  9. Serve warm or chilled. 


Cover tightly and refrigerate leftovers... if you have any!





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