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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! 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
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?
Do you thaw the berries or put them in the oven frozen?
I made this the other night and it turned out great! My few tips: I added 1 tsp of melted honey and 1/4 tsp of salt to the crumble mix. I also mashed up the berries a bit to release some of the juices, otherwise the blueberries would’ve been little molten juice bombs that would explode in your mouth!
Love this. Make it a few times a month. I’ve used fresh and frozen fruit, and both are delicious. Tonight we ate it on top of banana ice cream (frozen banana pieces in a food processor), and my toddlers thought it was so fancy!
Can you do a post about the difference between pure honey, organic honey, and raw organic honey? I’m trying to decide whether to buy organic honey or spend a little extra for it to be raw as well.
Hate it, this recipe must be wrong . I studied culinary art at le cordon bleu, Los Angeles, so I have the skill of cooking . I was looking for something healthier and less sweet . But this recipe is bad. I end up adding chocolate syrup on top, just to make it eatble .
i know right
Vivaine – First of all if you used chocolate syrup on top of this recipe to eat it, all that does is show you visited the Le Cordon Blue school in Los angeles (Actually in Pasadena btw) but did not actually attend the school. This is a healthy recipe not blown up and full of sugar. Do you add a slice of pizza onto your broccoli when you eat it as well to make it taste better ? A true student of this field would twist the recipe by adding other items to enhance it. Not overtake it. Some powdered sugar mixed with lemon juice topped with cinnamon for instance. Or Splenda and cinnamon mixed with some chopped mint or shaved dark chocolate with a splash of rum and truvia. Do not knock down a recipe until you know what you are actually talking about.
Thanks for the recipe!!!! simple and yet so yummy! First time for having fruit outside of green apples in very long time. I will be making this again.
When your recipes call for coconut oil, do you mean in a solid or liquid state? Does it matter?
It doesn’t matter as long as they are both high quality, but I always use solid
can you double this recipe?
Yes
Question about whipping raw whole milk into cream. We’ve been getting raw milk from a farm for about a year and I just tried scooping the top few inches of cream to whip up. I assumed it would work just like store bought heavy whipping cream – but no such luck. Do you have any tricks or advice for using the raw cream that’s atop of our raw milk? Thanks!
While growing up on the farm, my dad would scoop the cream off the top of the milk and put it into a canning jar with a tight-fitting lid. We would pass the jar around the living room, from kid to kid, shaking it until our arms ached. Eventually, we got butter. My mom would add a little salt, and we would put it on homemade biscuits, immediately. So fun!
Is this recipe sweet enough if i don’t add any stevia, honey or syrup ?