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Very Berry Crisp Recipe

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Wellness Mama » Blog » Recipes » Very 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

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 238kcal
Author Katie Wells




  • 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


  • Preheat oven to 375°F.
  • Lightly grease a 8×8 or larger baking dish.
  • Place the berries in the prepared baking dish. If using frozen berries, thaw and then drain the excess liquid first.
  • 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 20-30 minutes.
  • 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 Facts
Healthy Berry Crisp Recipe
Amount Per Serving
Calories 238 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Sodium 1mg0%
Potassium 57mg2%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 9g10%
Protein 4g8%
Vitamin A 48IU1%
Vitamin C 3mg4%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


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

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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.

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Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a 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.


78 responses to “Very Berry Crisp Recipe”

  1. Rachel Avatar

    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!

  2. Robbie Avatar

    5 stars
    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!

  3. Fran Avatar

    5 stars
    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!

  4. Wendy Avatar

    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.

  5. Shalimar Avatar

    Made this tonight, but then doubled the “crust” recipe once I saw what I had. It was wonderful!! Definitely a keeper!!

  6. Sanja Avatar

    5 stars
    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.

  7. Sarah Avatar

    This recipe looks great! Can I substitute the almond flour for ground seeds? Thank you 🙂

  8. Rachel Avatar

    5 stars
    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!!!

  9. Naomi S. Avatar
    Naomi S.

    Can you use walnut flour instead of almond? I have walnuts to grind but no almonds.

  10. Rebecca Miller Avatar
    Rebecca Miller

    4 stars
    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?

  11. Lisa Avatar

    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?

  12. Nancy Avatar

    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!

  13. Arlene Avatar

    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!

    1. Lori Avatar

      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!!!!

      1. Megan Avatar

        Thanks for sharing, Lori! I’ve been hoping to try it but your modifications sound perfect.

  14. Allison Avatar

    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?

    1. Shirley Avatar

      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.

      1. Alexandra Avatar

        Shirley, how much grass-fed gelatin would you add to the 4 cups of berries in this recipe?

        1. Shirley Avatar

          5 stars
          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.

  15. Jacqueline Pecora Avatar
    Jacqueline Pecora

    3 stars
    You have to add cornstarch to this recipe otherwise it comes out very liquidy.

    1. Brandy Avatar

      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

      1. Ellen Avatar

        Corn syrup? There’s no corn syrup in this recipe. Perhaps you didn’t read the ingredients; that would help.

  16. Emma Avatar

    Super inspired to make a berry cobbler (or crumble) now! We love using frozen berries for these recipes too! We love our organic berries!

3.72 from 105 votes (94 ratings without comment)

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