Grain-Free Berry Crisp
Ingredients
The Filling
-
2
cups
blueberries
-
3
cups
sliced strawberries
-
½
lemon
zest + juice
-
2
Tbsp.
maple syrup
-
1
tsp.
pure vanilla extract
-
2
Tbsp.
arrowroot starch
The Topping
-
½
cup
almond flour
-
1
Tbsp.
coconut flour
-
¼
tsp.
salt
-
¾
tsp.
cinnamon
-
⅛
tsp.
ground cardamom
-
3
Tbsp.
cold unsalted butter or ghee
-
1
Tbsp.
maple syrup
-
¾
cup
chopped pecans
Instructions
- Preheat the oven to 350°F.
- Grease ramekins or a baking dish with coconut oil or butter.
- In a bowl, combine blueberries and strawberries.
- In a separate bowl, whisk together lemon zest, juice, maple syrup, vanilla, and arrowroot starch, then pour over the berries and toss.
- Divide the berry filling among the ramekins or pour into the baking dish.
- In the same bowl, mix almond flour, coconut flour, salt, cinnamon, and cardamom.
- Cut in the butter until the mixture resembles coarse sand, then stir in maple syrup and pecans.
- Spread the topping evenly over the filling.
- Place on a baking sheet and bake for 18-25 minutes until the filling is bubbling and the topping is lightly browned.
- Allow to cool for 20-30 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
230
Total fat
17g
Total carbohydrates
20g
Total protein
3g
Sodium
103mg
Cholesterol
20mg
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