Gluten-Free Berry Crisp
Ingredients
Topping
-
½
cup
finely ground almond flour
-
⅓
cup
maple sugar or coconut sugar
-
½
teaspoon
Diamond Crystal kosher salt
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
ground cardamom
-
5
tablespoons
chilled ghee or coconut oil
-
⅓
cup
whole raw pecans
-
⅓
cup
whole raw almonds
-
½
cup
unsweetened coconut flakes
Fruit Filling
-
6
cups
mixed berries
-
2
tablespoons
maple sugar or coconut sugar
-
2
teaspoons
tapioca starch
-
2
teaspoons
lime zest
-
2
tablespoons
freshly squeezed lime juice
Instructions
- Make the topping by combining almond flour, maple sugar, salt, cinnamon, and cardamom in a food processor.
- Add chilled ghee or coconut oil and pulse until the mixture resembles coarse cornmeal.
- Mix in the nuts and coconut flakes, pulsing until the mixture looks like wet sand.
- Chill the topping in the fridge for at least 15 minutes.
- Preheat the oven to 375°F.
- Prepare the filling by mixing berries, maple sugar, and tapioca starch in a bowl.
- Add lime zest and juice, mixing gently.
- Transfer the berry mixture to a baking dish and spread evenly.
- Distribute the chilled topping over the berries.
- Bake for 25 to 30 minutes until bubbly and golden brown.
- Cool for at least 10 minutes before serving warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
424
Total fat
29g
Total carbohydrates
42g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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