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I am a big fan of simple recipes. Like kale chips or chocolate coconut energy bars. Life is so full, that I don’t always have a huge amount of time to spend in the kitchen. Don’t get me wrong, eating wholesome, healthy food is a definite priority, but it doesn’t have to be complicated to be delicious and nourishing.
Simple One-Pan Berry Crisp
My very favorite recipes are ones that I can make in a single pan and throw in the oven to do their thing. This healthy berry crisp checks both those boxes.
I don’t do anything at all with the berries. I measure out 4 cups (more or less) and dump them in a baking dish, then make the crisp topping.
Sometimes I use fresh berries and sometimes I use frozen. The kind varies with the season or what I have on hand in the freezer. I do like to do a few different kinds mixed together though. Whatever combination I end up with, it’s always delicious. I have noticed that if I’m using frozen berries, the crisp needs to cook for a little longer.
I’ve now used up the last of our frozen berries from last summer, but thankfully berry season isn’t too far away and the strawberry plants should produce well this year!
Crumbly Almond Flour Topping
I use almond flour to make this crisp topping. It has a nice nutty flavor that goes well with almost everything. I use my fingers to squish in butter or coconut oil, add some vanilla, and sometimes honey or stevia drops, sprinkle it over the berries, and toss it in the oven to cook.
This berry crisp is delicious all on its own, but I really like something cool and creamy with it. I usually whip up some whipped cream or serve it over ice cream and we have it for dessert. However, it’s such a healthy recipe that it also works really well over yogurt for breakfast!
Here’s a fun summertime idea — if you have a cast iron skillet and don’t want to heat up the house by using the oven, try making berry crisp on the grill!
Healthy Berry Crisp Recipe
Ingredients
- 4 cups fresh or frozen berries (such as strawberries, blackberries, blueberries, and raspberries)
- 1 cup almond flour
- ¼ cup coconut oil (or butter)
- 1 tsp vanilla extract
- 15 drops stevia extract (or honey or maple syrup to taste, optional)
Optional Toppings
- 1 cup heavy cream (whipped)
- vanilla ice cream
Instructions
- Preheat oven to 375°F.
- Lightly grease a 8×8 or larger baking dish.
- Place the berries in the prepared baking dish.
- In a small bowl, combine almond flour, coconut oil or butter, and vanilla, and sweetener if using.
- Use your hands or a fork to mix the ingredients until it makes a crumbly topping. You may need to adjust the almond flour up or down slightly, depending on the texture of the brand you use.
- Sprinkle the topping evenly over the berries.
- Place the baking dish into the oven and bake for about 20 minutes if using fresh fruit or 30-40 minutes if using frozen fruit.
- Remove from oven when done and drizzle with organic honey or maple syrup if desired.
- Allow to partially cool, then top with whipped cream or ice cream to serve.
- Enjoy!
Notes
Nutrition
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What is your favorite desert?
Omega-3 vs Omega-6
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Hi! I know you are very concerned with phytic acid, as am I…but you do know that nuts (even sprouted) are higher in phytic acid than grains right? Is the phytic acid level of blanched almonds significantly lower? I learned that white rice has the lowest content of phytic acid next to white flour and strawberries. I had been eating grain free for awhile but we reaped the negative effects on our teeth after eating too many nuts. Whats your take?
Could you share a source for your information? That’s the first time I’ve heard that and I’m interested in learning more ?
I had blueberries that’d gone too soft for fresh eating, so I made a pie filling using them and then topped with this crumble topping. It turned out wonderfully!
I made this yesterday for breakfast and it was delicious. I didn’t add any sugar and we had it with plain yogurt on top. It made a great alternative to cereal!
I am glad to find this recipe. We always have frozen berries and have never heated them in the oven. We had it last week and it was really yummy thx.
I liked this, but my husband thought it was too “gritty”. Maybe using coconut flour would help the texture?
Did you use almond flour or almond meal? We have Blanched almond flour from Honeyville Grains, and it seemed to be very smooth. The coconut would probably be smoother though… Let me know if you try it!
This was delicious! My husband really likes fruit desserts, so this was a big hit after dinner!
Made this last night for my family–it was a hit! I used my own almond flour from soaked almonds ground up in food processor–needed just over 1 cup. I’ll probably be making this again. Quite easy!
So what can you use if you have a child that is severely allergic to all nuts as well as wheat?
Can the child have coconut? If so, you could use some finely shredded coconut and some raisins or dates that have run through the food processor to get paste-like, and crumble that mixture with butter or coconut oil. The texture would be different, but the sweetness and flavor would be there.
My mother-in-law made this with quick-cooking oats to make it nut-free. 🙂
Oats are lovely if you are eating grains. If not…they are not a useful substitute for the almond flour.
That said, we’re lucky enough not to have any nut allergies, and this will be on the menu tonight!
I’ve been searching for a cobbler recipe to use up the 5 qts of blueberries we have. Boo for meetings tonight that make me have to try this tomorrow instead!
Make the blueberries into wine!
http://www.homebrewtalk.com/f79/awesome-blueberry-wine-33206/
How would I make this with canned tart pitted cherries? I made an almond flour cobbler with them in the past and the flour mixture never cooked, probably because the cherries were really juicy. Any suggestions?
Could you use coconut flour instead?
You can but the texture and taste aren’t as good … You could just grind almonds in a food processor or blender to make the almond flour
What if your on autoimmune protocall?