Paleo Berry Crisp
User Reviews
5
Paleo Berry Crisp
Description
The Paleo Berry Crisp centers on fresh berries—strawberries, blueberries, or similar—enhanced with arrowroot starch to thicken the juices during baking. Maple syrup adds gentle sweetness alongside a hint of vanilla. The crumb topping features pecans and shredded coconut, combined with maple syrup and melted coconut oil, creating a lightly sweet nutty crust that crisps in the oven. Baking at 350ºF until the topping is lightly golden and the fruit tender ensures a harmonious texture contrast.
The warm crisp is well suited as a simple after-dinner treat, with the nut and coconut topping contributing depth to the fresh berry flavors. It can be enjoyed alone or with toppings such as non-dairy yogurt or whipped cream alternatives. The recipe yields eight servings, making it practical for sharing.
Cooling briefly before serving allows the filling to set slightly for easier portioning. Arrowroot starch can be substituted with corn or tapioca starch if preferred. The topping should be pulsed carefully in the food processor to avoid over-processing into a paste, preserving the crumble texture.
Ingredients
Filling:
- 2 pounds fresh berries , sliced if using strawberries
- 2 tablespoons arrowroot starch (18 grams; or corn/tapioca starch)
- 3 tablespoons maple syrup (60 grams)
- 1 teaspoon vanilla extract (5 grams)
Crumb topping:
- 1 1/2 cups pecan 177 grams, raw halves
- 1/2 cup coconut 47 grams, shredded, unsweetened
- 2 tablespoons pure maple syrup (40 grams)
- 1 tablespoon coconut oil 13 grams, melted
- 1/4 teaspoon salt (2 grams)
Instructions
- Preheat the oven to 350F. In a 9-by-13-inch baking dish, add the berries, arrowroot, maple syrup, and vanilla. Stir well to coat the berries evenly.
- To prepare the crumble, add the pecans to a food processor fitted with an S-blade, and process briefly, until they have a coarse, crumbly texture. Add in the coconut, maple syrup, oil, and salt, and process again, just until the mixture looks uniform. Be careful not to overblend, as you don't the mixture to become too greasy.
- Sprinkle the crumble topping over the berries, then bake at 350ºF until the topping looks lightly golden and the fruit is tender, about 40 minutes. Let it cool for 10 minutes, then serve warm with your favorite toppings.
Notes
- Substitute arrowroot starch with corn or tapioca starch for thickening the berry filling.
- Pulse nuts and coconut lightly for a crumbly texture, avoiding over-processing.
- Allow the crisp to cool 10 minutes before serving to let the filling set.
- This recipe makes 8 servings, suitable for sharing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 77mg | 3% |
| Potassium | 198mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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