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Very Berry Crisp Recipe

Katie WellsMar 9, 2021
Reading Time: 3 min

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  • Simple One-Pan Berry Crisp
  • Crumbly Almond Flour Topping
  • Healthy Berry Crisp Recipe

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! I also like using them in this triple berry custard tart.

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

Katie Wells
A simple berry crisp that takes advantage of the natural sweetness of fruit. It is grain free, gluten free, dairy optional, and sweetener optional. Bonus: it can easily be made in one pan in the oven.
3.75 from 95 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 6
Calories 238 kcal

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

Feel free to use whatever combination of berries you like. Nutrition info does not take into account added sweeteners or whipped cream.

Nutrition

Calories: 238kcalCarbohydrates: 17gProtein: 4gFat: 19gSaturated Fat: 9gSodium: 1mgPotassium: 57mgFiber: 5gSugar: 9gVitamin A: 48IUVitamin C: 3mgCalcium: 48mgIron: 1mg
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What is your favorite desert?

This grain free berry cobbler is made with almond flour for a healthy dessert minus grains or added sugars and optional toppings.

Category: Breakfast Recipes, Dessert Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (76 Comments)

  1. Melody

    October 12, 2013 at 1:54 PM

    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?

    Reply
    • Natalie

      September 16, 2017 at 6:00 PM

      Could you share a source for your information? That’s the first time I’ve heard that and I’m interested in learning more ?

      Reply
    • Lynn

      January 9, 2022 at 12:50 PM

      I am going away and want to bring this for later in rhe week. Can it be frozen?

      Reply
  2. Jessica Rech

    June 20, 2013 at 10:28 AM

    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!

    Reply
  3. Helen

    February 21, 2013 at 10:48 PM

    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!

    Reply
  4. Sierra Corbridge

    January 31, 2012 at 12:35 AM

    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.

    Reply
  5. Kirsten

    January 26, 2012 at 6:38 PM

    I liked this, but my husband thought it was too “gritty”. Maybe using coconut flour would help the texture?

    Reply
    • Wellness Mama

      January 26, 2012 at 6:42 PM

      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!

      Reply
    • Katie

      March 14, 2021 at 8:45 AM

      Ice made this many times. It is so delicious. I can seem how it might feel gritty to some people, though I think the topping is very smooth (but I like the texture of ground nuts). I will say I have tried it with coconut flour and we really really did not like it. The coconut flour is very dry and has a very different texture – perhaps someone can figure out a tweak to make it work well though!

      Reply
  6. Nancy

    January 24, 2012 at 10:10 AM

    This was delicious! My husband really likes fruit desserts, so this was a big hit after dinner!

    Reply
  7. Megan

    January 24, 2012 at 9:51 AM

    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!

    Reply
  8. Kathleen

    January 23, 2012 at 8:42 PM

    So what can you use if you have a child that is severely allergic to all nuts as well as wheat?

    Reply
    • Wellness Mama

      January 23, 2012 at 8:47 PM

      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.

      Reply
      • Katie

        March 14, 2021 at 8:46 AM

        That’s a great work around! I look forward to trying this!

        Reply
    • Jen

      June 5, 2014 at 3:09 AM

      My mother-in-law made this with quick-cooking oats to make it nut-free. 🙂

      Reply
      • MickiSue

        April 13, 2015 at 2:25 PM

        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!

        Reply
  9. Catherine

    January 23, 2012 at 3:26 PM

    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!

    Reply
    • Jordan

      January 26, 2012 at 7:02 PM

      Make the blueberries into wine!
      http://www.homebrewtalk.com/f79/awesome-blueberry-wine-33206/ 

      Reply
    • Bete Primm

      February 28, 2020 at 7:05 PM

      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?

      Reply
  10. Carolina

    January 23, 2012 at 1:39 PM

    Could you use coconut flour instead?

    Reply
    • Wellness Mama

      January 23, 2012 at 2:20 PM

      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

      Reply
      • ashley

        October 21, 2014 at 4:57 PM

        What if your on autoimmune protocall?

        Reply
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