Description

If you’re craving a dessert that captures the essence of summer, this Paleo Berry Crisp Recipe is your go-to choice! Bursting with juicy raspberries, blackberries, and blueberries, this gluten-free and plant-based treat is easy to prepare and perfect for any occasion. Whether it’s a busy weeknight or a family gathering, this comforting berry crisp will have everyone coming back for seconds. Topped with a crunchy mixture of nuts and almond flour, it’s not only delicious but also naturally sweetened with coconut sugar and maple syrup. Serve it warm with dairy-free ice cream or enjoy it on its own—either way, you won’t be disappointed!

Ingredients

Scale

12 oz fresh raspberries
12 oz fresh blackberries
1 pint fresh blueberries
2 teaspoons ground nutmeg
1 teaspoon fresh lemon juice
1 1/2 tablespoons arrowroot powder
1/2 teaspoon vanilla extract
2 tablespoons coconut sugar
1 tablespoon real maple syrup
3/4 cup pecans
3/4 cup walnuts
1 1/2 cups almond flour
3/4 cup unsweetened coconut flakes
2 tablespoons ground cinnamon
1 tablespoon coconut sugar
Pinch of kosher salt
4 tablespoons ghee (melted) (sub maple syrup for dairy-free)

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Instructions

Preheat your oven to 375 degrees F.
In a large bowl, combine berries, nutmeg, lemon juice, arrowroot powder, vanilla extract, coconut sugar, and maple syrup. Let sit for 15 minutes.
In a food processor, pulse pecans, walnuts, almond flour, coconut flakes, cinnamon, coconut sugar, and salt until slightly broken down. Mix in melted ghee until combined.
Spread the berry mixture in a 9×13 pan and top with the crisp mixture. Bake for 35 minutes until golden brown.
Allow to cool for 10 minutes before serving.

Nutrition

Serving Size: 1/8 of the recipe (approx. 160g)
Calories: 220
Sugar: 10g
Sodium: 45mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg