Berry season is here! Crisps are the perfect way to celebrate.

Since many of you are grain-free and others gluten-free, I decided to make a crisp without grains! If you are allergic to nuts, you can substitute coconut or oats. This recipe is very versatile and delicious.

The recipe is easy to make, as it only requires ten ingredients and one bowl.

The berries can be added to the baking dish directly, then topped off with maple syrup (to thicken berry juice) and lemon juice.

The crisp is made with a combination of Almond Flour, coconut flakes, and pecans. Coconut sugar is used to sweeten it naturally. This recipe is refined sugar-free.

This beauty can be enjoyed after just 40-45 minutes. The top gets golden and crisp, and the juices of the berries create a delicious “sauce.” Oh, mama.

Ingredients

BERRIES

• 7-8 cups mixed berries (strawberries, raspberries, blueberries, and blackberries)
• Maple syrup 3 Tbsp
• Use two tablespoons of arrowroot starch, cornstarch, or gluten-free wheat flour.
• Lemon juice, 1 Tbsp

CRISP

• 1 cup Almond meal or almond flour
• Thirty-four cups desiccated or shredded coconut (or substitute almond flour or rolled oatmeal if you are OK with grains).
• Pecans or other nuts of your choice, 1 cup chopped roughly
• 1/2 cup coconut sugar (or organic cane sugar)
• Half a teaspoon of sea salt
• Coconut oil or vegan Butter, 4 Tbsp
• Maple syrup, 2 Tbsp ( optional).

Instructions

• Preheat oven to 350 degrees F. Add fruit to a 9×13 inch or similar size dish. (I like the one from World Market. Adjust the number/size pans when changing batch size. Add maple syrup, lemon juice, arrowroot and toss together.
• Add the coconut sugar, almond flour, pecans, and coconut to a large bowl. Mix well. Add coconut oil (or vegan Butter) and stir again (with your hands or a spoon) until it is evenly distributed. You can taste it to see if you like the sweetness. You can add more maple syrup or coconut sugar (I added two tablespoons (30 ml).
• Spread the topping evenly on the fruit. Bake the fruit uncovered for 40-45 mins on the middle oven rack or until it is bubbling.
• Allow to cool for 10 minutes. Serve with Coconut Vanilla ice cream or Coconut Whipped Creme. Leftovers can be stored in the fridge for up to four days.