Berry Crisp (Paleo, Vegan, Gluten Free)

An overhead shot of a paleo and vegan berry crisp fresh out of the oven.

4.74 from 34 votes

Berry Crisp (Paleo, Vegan, Gluten Free)

This paleo-friendly berry crisp is the perfect way to use up extra berries in the fridge! The nutty, crunchy, and perfectly sweet topping is oat-free, gluten-free, and grain-free! Just add a dollop of whipped coconut cream and you’ve got the ultimate summer dessert!

Prep Time15

Cook Time45

Course: Dessert

Cuisine: American

Keyword: berries, berry crisp, Egg-free, gluten-free, grain-free, nom nom paleo, nomnompaleo, paleo, paleo dessert, Vegan

Servings:

Author: Michelle Tam

Ingredients

Crisp Topping

½ cup finely ground almond flour
⅓ cup maple sugar or coconut sugar
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
5 tablespoons chilled ghee or coconut oil, cut into bite-sized pieces
⅓ cup whole raw pecans
⅓ cup whole raw almonds
½ cup unsweetened coconut flakes

Berry filling

6 cups mixed berries cut-up strawberries, blueberries, raspberries, etc.
2 tablespoons maple sugar or coconut sugar
2 teaspoons tapioca starch
2 teaspoons lime zest
2 tablespoons freshly squeezed lime juice

US Customary - Metric

Instructions

Make the crisp topping

Put the almond flour, maple sugar, salt, cinnamon, and cardamom in a food processor work bowl fitted with a steel blade.
Add the chilled ghee or coconut oil . Pulse the mixture 5 to 7 times until the mixture has a coarse cornmeal texture.
Toss in the nuts and coconut flakes. Pulse until the mixture looks like nubbly wet sand with some nutty bits—don’t overdo it because you don’t want to form a dough.
Transfer the topping to a bowl and chill it in the fridge for at least 15 minutes.

Make the filling

While the topping is chilling, heat the oven to 375°F with the rack in the middle position.
Toss together the berries, maple sugar, and tapioca starch in a medium bowl.
Add the lime zest and juice and mix gently with a silicone spatula.
Transfer the berries to a 2-quart baking pan (8-inch square or 9-inch round) and make an even layer.
Evenly distribute the chilled topping over the berries.
Bake for about 25 to 30 minutes or until the berries are bubbly and the top turns golden brown.
Cool for at least 10 minutes. Serve warm or at room temperature, topped with whipped coconut cream or ice cream if desired.

Video

Notes

You can store leftover berry crisp in a sealed airtight container in the refrigerator for up to four days. Because the topping is made with nuts, it stays crunchy! I normally reheat it in the microwave but it also tastes great cold.

Nutrition