Paleo Vegan Berry Crisp
This Berry Crisp is a delicious spring/summer fruity dessert with fresh berries and a grain free crumb topping! It is paleo and vegan.
Servings 6 people
Calories 357kcal
Ingredients
Filling
- 5 cups berries* I used sliced strawberries, blackberries, blueberries, and raspberries
- 1 tsp lemon juice
- ½ tsp cinnamon
- 2 tbsp coconut sugar or maple syrup
- 1 tbsp arrowroot powder can sub tapioca starch
Topping
- ¾ cup almond flour
- ½ cup chopped pecans or any nut of choice
- ⅓ cup shredded coconut unsweetened
- ¼ cup coconut oil in solid form can sub ghee (not vegan)
- 1 tbsp maple syrup
- 2 tbsp coconut sugar
- ¼ tsp sea salt
Instructions
- Preheat your oven to 375. Toss all of the filling ingredients together in a bowl and transfer to a 7.5x10.5 inch casserole dish.
- Add all of the topping ingredients into a food processor and pulse a few times until a chunky granola-like consistency is formed. Alternatively, to avoid using a food processor, you can finely chop the nuts and add them to a bowl and mix with the remaining topping ingredients.
- Spread the topping evenly over the berry mixture. Bake for 30 minutes or until the sides are bubbling and the topping is lightly browned. Enjoy with a scoop of ice cream of choice!
Video
Notes
*I tried making this with frozen berries and it worked, but it was very liquidy. Fresh berries are preferred!
Nutrition
Calories: 357kcal | Carbohydrates: 35g | Protein: 5g | Fat: 25g | Saturated Fat: 11g | Sodium: 128mg | Potassium: 158mg | Fiber: 6g | Sugar: 23g | Vitamin A: 72IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 1mg