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Berry Easy Summer Crisp

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  • Author: Ingrid DeHart -
  • Total Time: 55 minutes
  • Yield: 8 1x


A simple mixed berry crisp that’s vegan, paleo and gluten-free!



Crisp Topping

Berry Filling

  • 8 cups mixed berries; I used strawberries, blueberries and blackberries
  • ½ cup organic maple syrup, or honey
  • 4 tablespoons arrowroot
  • 1 tablespoon lemon juice


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Gently melt coconut oil in a small pan.
  3. In a medium bowl, add the almond flour, coconut, walnuts, coconut sugar, and salt. Stir to combine.
  4. Pour in coconut oil and mix until it’s evenly distributed. Set aside.
  5. Put berries into a large bowl.
  6. Sprinkle with arrowroot.
  7. Pour maple syrup (or other sweetener) over berries and gently mix to combine.
  8. Transfer berries to an 8 x 8, two quart baking pan. Sprinkle with lemon juice.
  9. Immediately top with crust. Don’t let it sit, it will start to get soft.
  10. Bake for 45 minutes until filling is bubbling and top is nicely brown.
  11. Serve alone or with coconut whipped cream.


Nutrition information is for 1 serving without any coconut whipped cream.

  • Prep Time: 10
  • Cook Time: 45
  • Category: Paleo, Vegan, Gluten Free, Seasonal