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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
Servings
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!
Nutrition
Notes
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What is your favorite desert?
This looks great! Do you put the frozen berries and while they are still frozen, or do you thaw them first? I can’t wait to make this next week!
can I use coconut flour
I would try coconut flour with a bit of molasses.
I made this yesterday because my plain organic blueberries had thawed in a power outage. I am diet controlled Type 2 diabetic. Very strict with myself. Never any sugar, sweeteners, etc. I made this exact recipe using coconut oil, no sweetener, no dairy. Except that I added in about a 1/3 cup very coarsely chopped pecans to the crumble, for a little crunch. I did not find it too juicy, at all. The almond crumble soaks very well & I felt needed every drop! It tasted very dessert-like to me, quite sweet. But, my BG levels remained quite low. I’m simply amazed and pleased beyond words. Thank you for this wonderful recipe!
I made this Crisp tonight and we loved it! I had to mess around with the flour measurements to make the topping more of a crumble than a dough. I used Honeyville Almond Flour and butter. Delicious! Thank you!
I made this yesterday and it turned out awful. The only thing I did different was mix the crumble in the food processor. It had a terrible texture to it. Would this have made a difference? Just wanted to mention it in case someone else makes the same mistake.
Made this tonight, but then doubled the “crust” recipe once I saw what I had. It was wonderful!! Definitely a keeper!!
Can’t wait to make this! Thank you!!
Dear, love your reciepes. Just one question, please! When you write 1/4 cup of coconut oil…you mean 1/4 cup of melted coconut oil or 1/4 cup before melting?
Thank you.
Thank you! I always use mine at room temperature. It’s usually soft but not completely melted.
This recipe looks great! Can I substitute the almond flour for ground seeds? Thank you 🙂
Yes, although the texture may be slightly different.
Oh Wow! This turned out amazing. I read through lots of the comments and took a stab at this so I could bring a dessert to a friends house for dinner last night. Here is what I did.
2 cups frozen blueberries
2 cups frozen strawberries
2 cups frozen mango bites
2 tablespoons chia seeds
I put those 4 ingredients in a lightly greased 12X9 pan (used coconut oil to grease the pan)
Then for the crumble:
1 1/2 cups almond flour (Bob’s Red Mill finely ground almond meal/flour)
1/3 cup coconut oil (in its solid form)
2 tbsp soft organic butter
1 tsp vanilla
1 tbsp raw honey
1/2 cup coconut flour
I used my hands to mix this crumble together and then sprinkled it across the fruit.
Baked it for 30 minutes at 375.
We took it to the dinner right out of the oven and it cooled while we ate dinner but was still a bit warm when we served it and the whole pan disappeared! Everyone raved. I loved the flavor and it definitely was not too runny! The consistency was amazing! We will be adding this into the dessert rotation and even trying it for breakfast sometime with Raw Cream. (Saw someone else mention that option!) YUM!!!
Can you use walnut flour instead of almond? I have walnuts to grind but no almonds.
Made the cobbler by grinding up slivered almonds I had on hand. I cheated and threw in a handful of raw sugar and oats. In addition, I out maple syrup drizzled over it.
It was to die for since the berries are fresh off the bushes, and the almonds add a nice crumb to the dish.
Thanks for giving everyone this base recipe to launch off of.
So do you have nutrition facts on this by chance?
I’m wondering about the lack of any cornstarch or tapioca mixed with the fruit. I don’t like when the berry juice is all runny after it’s been cooked. And did you thaw the berries first, or throw them in frozen?
I just throw them in and the flours absorb the liquid pretty well.
We love Cobble at our house, actually who doesn’t? I made a few little changes to caterer to our taste by adding 1 T of True Orange extract and a bit of cinnamon to the frozen Organic Blueberries.. After reading the reviews I decided to add a sprinkle of Tapioca to thicken the juice and it came beautiful!!! I also added Stevia to the topping while mixing other ingredients. It baked up so nice and golden brown and the taste………well the taste need I have to say it is delicious!!!! I’ve made three recipes from this site today and my husband who is a skeptic had no idea these recipes are grain free……….until he was finished trying each one out and wanting more. I had to hide the banana muffins and this Blueberry Cobbler so we could savor a few more days. Thanks to everyone who had contributed to this site, so helpful to grain free newbies!
I haven’t tried it for this recipe but you can try arrowroot. I use it as a thickener in place of corn starch.
Let us know what you used and how it came out!
We love this recipe! I too was scared of it being runny, so I added some arrowroot & coconut sugar in the berries too sweeten it a tad. I also threw in flax seed meal in the 1 cup of almond flour for added ” health”, Came out Perfect,Pecfect,Perfect!!!!!!! It’s def. a keeper recipe! Thank you so much, You Rock!!!!
Thanks for sharing, Lori! I’ve been hoping to try it but your modifications sound perfect.
How about tapioca flour?
You could certainly try it… Although I have not.
Just made this recipe for breakfast, but it seems to be very very runny, more like a berry soup with almond crumbles on top. Is there anything I can add to it to make it less soupy? Not corn or wheat related? Maybe an egg? Would that be weird?
I always use grass fed gelatin or glucomannan to thicken my berry desserts. Grass fed gelatin has the very best texture, but glucomannan for those avoiding animal byproducts.
Shirley, how much grass-fed gelatin would you add to the 4 cups of berries in this recipe?
I add about 1/4 – 1/2 tsp. or gelatin per cup of berries (so about 2 tsp. total in this recipe). It depends on how juicy the berries are or your preference for thickness. I sprinkle it all over the berries and then mix in before adding topping. I also add about 2 TBLS of coconut flakes to the topping to give it more crunch and a texture that imitates oats. You could also just sprinkle those on top instead of mixing with the topping.
I would add Chia seed, its a great thickener like gelatin…
Arrow root is a good alternative to corn starch
You have to add cornstarch to this recipe otherwise it comes out very liquidy.
Yuk, throw away the cornsyrup, so baaad, nothing good about it and so many healthier alternatives. With this recipes sounds like you did not prepare properly
Corn syrup? There’s no corn syrup in this recipe. Perhaps you didn’t read the ingredients; that would help.
Super inspired to make a berry cobbler (or crumble) now! We love using frozen berries for these recipes too! We love our organic berries!