Paleo Berry Crisp
User Reviews
5
Paleo Berry Crisp
Description
The Paleo Berry Crisp features a base crafted from almond meal and chopped pecans bound by almond butter and honey, lending a crunchy, nutty foundation. The berries are warmed with honey, then mashed and thickened with chia seeds to develop a slightly runny jam-like fruit layer. Pressed crust mixture is baked first, topped with the berry filling, then finished with a crumble of remaining crust for texture variety. This method creates a crisp with a tender, fruity interior contrasting with a textured almond and pecan topping.
The combination of honey and almond butter provides natural sweetness and moisture, while the chia seeds help thicken without added starches. Ideal for serving slightly warm or at room temperature, it can be enjoyed on its own or with a compatible topping such as vanilla ice cream, retaining a gluten-free and grain-free profile.
For best results, frozen berries can be used to provide year-round convenience, or fresh berries combined with a little water may be substituted during the berry cooking step. The crisp stores well refrigerated in a sealed container, making it practical for preparing ahead or enjoying leftovers over several days.
Ingredients
- 1 cup almond meal
- ½ cup pecans
- ¼ cup almond butter smooth*
- ⅛ cup honey
- 1 tbs almond milk
- ¼ cup pecans for topping
- For The Berries
- 2 cups berries frozen
- 2 tbs honey
- ¼ cup chia seeds
Instructions
- In a small food processor, grind the pecans but leave some chunks for texture.
- In a small bowl, mix together the crust ingredients (omitting the extra pecans). It will look a bit dry but try to evenly disperse the almond butter.
- In a large pan or wok on the stove, add in the berries and honey.
- Heat at just over medium until the berries start to bubble a bit. Turn the heat to just below medium.
- Use a potato masher to mash the berries and add in the chia seeds. Stir.
- Cook a few more minutes until the berries are mashed and turn the heat to low. Cook a couple more minutes stirring frequently. Turn off and remove from heat. Let sit.
- You want the berry mixture to be starting to get sticky but no burned, jam-like but a bit runnier.
- Preheat the oven to 350 degrees. Grease an 8x4 dish and portion ¾ of the crust mixture into the bottom. Press down until flat.
- Pour the berry mixture over top and smooth it out. Crumble the rest of the crust mixture.
- Bake for 20 minutes in the oven. While it’s cooking, chop the remaining ¼ cup of pecans. After twenty minutes sprinkle the pecans over the top and then broil for only 60 seconds until mixture is golden brown. Remove from the oven, let cool slightly and enjoy!
Notes
- Use coconut syrup instead of honey to make the crisp vegan.
- Store leftovers in a sealed container in the refrigerator for freshness.
- If using fresh berries, add 1 tablespoon of water when cooking them down to maintain moisture.
- This crisp can be served alone or topped with vanilla ice cream for added indulgence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 13g | 26% |
| Fat | 40g | 62% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Sodium | 9mg | 0% |
| Potassium | 289mg | 6% |
| Fiber | 12g | 48% |
| Sugar | 26g | 52% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 205mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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