Servings: 4 Servings
Almond Flour Mixed Berry Crisp
This easy, dreamy healthy fruit crisp recipe is a lovely refreshing dessert any time of year, but particularly during the summer months. Serve it with a scoop of ice cream for a delicious treat!
Equipment
Ingredients
Mixed Berry Filling:
- 12 ounces frozen mixed berries
- 1 Tbsp tapioca flour*
- 3 Tbsp pure maple syrup
- 2 Tbsp fresh lemon juice
- Pinch sea salt
Crumble Topping:
- 3 Tbsp coconut oil melted**
- 4 Tbsp pure maple syrup
- 1 cup finely ground almond flour***
- 1 tsp pure vanilla extract
- ¼ tsp almond extract optional
- ½ tsp ground cinnamon optional
- ½ tsp sea salt
- ¼ tsp baking soda
Instructions
- 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!
Notes
*You can also use gluten-free all-purpose flour or arrowroot flour.
**Use ¼ cup of melted butter if you aren’t dairy-free.
***Gluten-free all-purpose flour or cassava flour can be used as a 1:1 replacement here if you’d like.
Nutrition
Serving: 1Serving (of 4), Calories: 384kcal, Carbohydrates: 39g, Protein: 9g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Cholesterol: 294mg, Sodium: 220mg, Fiber: 7g, Sugar: 33g