5.0 from 27 votes
Paleo Berry Crisp
A grain-free, berry crisp recipe makes the perfect summertime dessert. Bursting with flavor this healthy berry crisp is made with fresh or frozen berries and topped with an almond flour pecan crumble
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
55 mins
Servings: 4
Calories: 538 kcal
Course:
Dessert
Cuisine:
American
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!
Cup of Yum
Notes
- If you need to make this recipe vegan, use coconut syrup in place of honey
- Store the made crumble in a sealed container in the fridge
- Fresh or frozen berries can be used. If using fresh berries, add 1tbs of water to the mixture when boiling down
- If you need to make this recipe vegan, use coconut syrup in place of honey
- Store the made crumble in a sealed container in the fridge
- Fresh or frozen berries can be used. If using fresh berries, add 1tbs of water to the mixture when boiling down
- Enjoy as-is or top with vanilla ice cream.
Nutrition Information
Calories
538kcal
(27%)
Carbohydrates
43g
(14%)
Protein
13g
(26%)
Fat
40g
(62%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
13g
Trans Fat
1g
Sodium
9mg
(0%)
Potassium
289mg
(8%)
Fiber
12g
(48%)
Sugar
26g
(52%)
Vitamin A
52IU
(1%)
Vitamin C
2mg
(2%)
Calcium
205mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 538
% 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.