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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.

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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.
3.72 from 96 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
Tried this recipe?Let us know how it was!

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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. Josie

    August 26, 2014 at 8:25 AM

    Do you thaw the berries or put them in the oven frozen?

    Reply
  2. Allison

    July 23, 2014 at 7:26 PM

    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!

    Reply
  3. Mara

    May 15, 2014 at 8:57 PM

    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!

    Reply
  4. Raya

    April 22, 2014 at 10:22 PM

    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.

    Reply
  5. Viviane

    April 11, 2014 at 10:54 PM

    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 .

    Reply
    • cary

      April 29, 2014 at 2:20 PM

      i know right

      Reply
    • Mike

      September 24, 2015 at 8:28 PM

      5 stars
      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.

      Reply
  6. denise

    April 1, 2014 at 1:55 PM

    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.

    Reply
  7. Rachel

    March 29, 2014 at 3:26 PM

    When your recipes call for coconut oil, do you mean in a solid or liquid state? Does it matter?

    Reply
    • Katie - Wellness Mama

      March 29, 2014 at 9:19 PM

      It doesn’t matter as long as they are both high quality, but I always use solid

      Reply
  8. Barbara T

    March 22, 2014 at 4:20 PM

    can you double this recipe?

    Reply
    • Katie - Wellness Mama

      March 23, 2014 at 11:04 PM

      Yes

      Reply
  9. angela

    March 21, 2014 at 10:32 AM

    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!

    Reply
    • Lisa

      August 5, 2014 at 4:22 PM

      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!

      Reply
  10. Shelli

    February 13, 2014 at 9:30 AM

    Is this recipe sweet enough if i don’t add any stevia, honey or syrup ?

    Reply
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