Triple Berry Crisp

berry crisp - keto, paleo, low-carb, grain-free

5 from 1 vote

This triple berry crisp is a summer dessert at its finest. It’s quick, easy to make, and pairs well with homemade vanilla ice cream or coconut whipped cream. Unlike traditional fruit crisps, this berry crisp is grain-free, low-carb, paleo, and keto friendly.

Prep Time10

Cook Time35

Servings: people

Calories:

Ingredients

Filling

3.5 cups mixed berries*
1/2 Tbsp. kuzu
2 Tbsp. maple syrup (or sweetener of choice), optional**

Topping

1/2 cup pecans, chopped
1/2 cup almond flour
1/4 cup unsweetened shredded coconut
2 Tbsp. coconut oil, melted
2 Tbsp. monk fruit sweetener
pinch sea salt

US Customary - Metric

Instructions

Preheat the oven to 350°F/175°C.
Filling: Add the berries into a 8"x 8"(or similar size) baking dish. Dissolve the kuzu in a 1 Tbsp./15 ml water and mix in the sweetener (if using). Pour the mixture over the berries and gently toss to coat evenly.
Topping: Add the pecans, almond flour, shredded coconut, monk fruit sweetener, and salt into a large bowl. Stir to combine. Then add coconut oil and mix again until evenly distributed.
Spread the crisp topping evenly over the berries.
Place the baking dish on a rimmed baking sheet (to catch any liquid that may bubble over) and bake the crisp, uncovered, for 35 minutes or until the filling is bubbly and the top is golden brown. Let the crisp cool for 10 minutes before serving.
Store leftover berry crisp covered in the refrigerator for up to 3 days.
For longer term storage, cool the crisp completely and freeze in an airtight container for up to 3 months. The best way to reheat the berry crisp is to let it thaw overnight in the refrigerator, then warm in a 350°F/175°C oven for 20-25 minutes or until heated through.

Notes

*I used blackberries, raspberries, and strawberries.
**If the fruit is in season, it doesn't really need sweetening.

Nutrition