Almond Flour Mixed Berry Crisp

Almond Flour Mixed Berry Crisp made grain-free, refined sugar-free and dairy-free for a wholesome treat. This lower sugar delicious dessert is the perfect celebration of berry season!

Fruit lovers, I have the perfect on-demand dessert for you to enjoy any time of year! 

This quick and easy Healthy Mixed Berry Crisp requires no more than 10 minutes of prep time and absolutely zero baking experience. I love it the most for a delicious summer dessert or frisky sweet breakfast.

I’ve made so many renditions of this recipe that I can truly say it’s a high return on investment. The buttery topping, gooey berry filling and the fact that it is just the right level of sweetness makes it such an enticing treat for all types of eaters.

That’s right – you don’t need to follow a grain-free diet in order to love this vibrant dessert.

With a just handful of basic ingredients and no fancy equipment necessary, you’re in for the easiest, dreamiest healthy fruit dessert! 

The best part is this berry crisp recipe is a great choice for those who follow a restricted diet for a medical condition like celiac disease, yet those with no dietary restrictions love it too.

If you enjoy fruity cobblers, crumbles, and crisps, be sure to try some of my other Fresh Fruit Cobblers.

Let’s discuss the simple ingredients for Almond Flour Mixed Berry Crisp.

Ingredients for Almond Flour Mixed Berry Crisp:

Mixed Berry Filling Ingredients:

Mixed Berries: Keep it super simple by picking up a frozen bag of mixed berries (or berry medley).

If you prefer using fresh fruit, feel free to create your own combination of fresh berries. You will need a minimum of 12 ounces and can use up to 16 ounces (3 to 4 cups of berries).

Lemon Juice: Fresh lemon juice brings a citrus tang, which complements the delicious berry flavor. You can also sprinkle in fresh lemon zest if you’d like.

Pure Maple Syrup: We add a little pure maple syrup to the berry mixture to boost the sweetness a touch.

I recommend sticking with the liquid sweetener (as opposed to swapping it out for granulated sugar) because it contributes to the liquid of the filling.

Tapioca Flour (or gluten-free all-purpose flour, or cornstarch): Used to thicken the berry filling so that it is nice and jammy, we need a little tapioca flour or arrowroot starch.

You can also use a different thickening agent like gluten-free flour or cornstarch if you don’t need the recipe to be grain-free.

Grain-Free Crumble Topping Ingredients:

Almond Flour: Used in place of regular all-purpose flour, we use a finely ground almond flour. I use Bob’s Red Mill Super Fine Almond Flour and absolutely love the results.

I always recommend this brand, but if you have a brand you prefer, feel free to use it. Just note that the results may vary.

I love that the almond flour provides healthy fats in addition to its luscious flavor.

Coconut Oil: Melted coconut oil brings the crumble ingredients together so that it tastes rich and delicious. 

Pure Maple Syrup: Adding sweetness to the crisp topping, pure maple syrup works wonders in this application. 

Pure Vanilla Extract and Pure Almond Extract (optional): Used to add warm flavor and a bit of nuance to the crisp topping mixture, we need a splash of pure vanilla extract and almond extract. Neither are mandatory but both add yummy flavor so I recommend them.

Baking Soda: A little baking soda helps being a slight crispy texture to the crumble topping. You can skip it if need be, otherwise leave it in for the best results.

Sea Salt and Cinnamon: A little salt enhances the flavors of the crisp, where cinnamon brings a lovely warm flavor. 

There are many ways you can change up the ingredients to fit your dietary preferences or to use what you have on hand. Here are some suggestions.

Recipe Adaptations:

• For crispier crumble topping, use ½ cup of tapioca flour and ½ cup of almond flour. This results in a texture that resembles regular flour. I personally prefer this combo for crumble toppings.
• The almond flour can be replaced with 1 cup of gluten-free all-purpose flour or cassava flour. I don’t recommend using coconut flour as a 1:1 replacement for almond flour because you will need to make other changes to the recipe for it to work out.
• Swap the coconut oil out for unsalted butter if you aren’t dairy-free. Vegan butter works as a replacement in this fruit crumble too. When using butter, use 4 tablespoons instead of 3. 
• If you prefer using granulated sweetener over pure maple syrup, simply make the switch and add one additional tablespoon of coconut oil to the crumble topping. You can use white sugar, brown sugar, coconut sugar, or sugar-free sweetener. If you follow a low carb diet, use your favorite sugar-free sweetener such as monk fruit sweetener.
• While almond meal works as a direct replacement for almond flour, I find finely ground almond flour produces the best results.

Now that we’ve covered the basic ingredients, let’s bake this healthy gluten-free berry crisp!

How to Make Almond Flour Mixed Berry Crisp:

Preheat the oven to 350 degrees Fahrenheit and lightly spray an 8-inch square baking pan (or similar size) with cooking spray.

Transfer all of the ingredients for the filling to a large bowl and mix well to combine.

Pour the berry filling into the prepared baking dish.

Add all of the ingredients for the crumble topping to a mixing bowl and stir well (be sure the coconut oil is either melted or softened to room temperature).

Use your hands to crumble the mixture on top of the berries.

Bake on the center rack of the preheated oven for 22-28 minutes, or until the berry filling is bubbly and the topping is slightly golden brown. Bake on the longer end for crispier topping.

Serve this delicious mixed berry crisp with a scoop of vanilla ice cream or your favorite ice cream and enjoy! I make my Dairy-Free Vanilla Ice Cream.

In addition, I sometimes enjoy fruit crisps with a splash of full-fat canned coconut milk or coconut cream instead of a scoop of ice cream. 

How to Store Fruit Crisp:

Cover the baking pan with plastic wrap or a piece of foil and store in the refrigerator for up to 5 days. You can also transfer any remaining crisp to an airtight container if you’d like.

The next time you’re craving a fruity dessert, whip up this tantalizing fresh berry crumble. I highly recommend it for any occasion, especially when serving guests for a special occasion.

Decadent enough for dessert and healthy enough for breakfast, I trust you’ll get a kick out of this versatile recipe.

Want to check out some of my other favorite fruit dessert recipes? Here we go!

Explore More Fruit Desserts:

• Peach Crisp  
• Cottage Cheese Cheesecake  
• Paleo Apple Pie Bars  
• Blueberry Oatmeal Crumb Bars  
• Paleo Strawberry Crumble  
• Low-Carb Lemon Cheesecake Bars  
• Grain-Free Almond Strawberry Breakfast Cake  

Fruity treats on tap! I hope you and your family love this healthy dessert!

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