The bridge between Spring and Summer is like the gateway to berry heaven. In an effort to soak up all the juicy season has to offer, I want to share this super simple, nutritious and delicious almond berry crisp with you! With just a few simple swaps, this summertime classic can be made into a healthier staple that finds itself on the dinner table, entertaining buffet, and hey, maybe even the brunch table!
Berry season always brings back sweet memories. Growing up, we would often visit the strawberry patch and play the game of who can find the biggest, juiciest strawberry while loading our buckets up with these sweet red jewels to bring home. The past few years my family has graduated from the strawberry patch and instead, visits a friend’s blueberry farm to stock up on the season’s sweetest treats.
The following months turn into a quest to make the next best thing with the blueberries. From blueberry pancakes, smoothies, chia jam and mocktails, they are well-utilized in the kitchen.
This almond berry crisp is definitely at the top of my list of blueberry favorites. It’s strikingly similar to a classic berry crisp or blueberry pie, but without the copious amounts of sugar and processed flours that you usually find in baked desserts.
For the fruit filling, this recipe relies heavily on the natural sweetness of the berries, which is why buying local, in-season fruits will make this dish shine. The combination of the freshness of lemon zest and juice, along with a hint of maple syrup, makes this dessert stand out from the rest in both the flavor and nutrition departments!
The topping deserves a shout out of its own. One of my favorite ingredients to use when baking sweet treats is coconut sugar. This variety of sugar is minimally processed and low-glycemic, meaning it won’t spike your blood sugar which is what can lead to the energy crash and burn.
The other star ingredient in the almond berry crisp is almond meal. Almond meal/flour is a fantastic baking replacement, as it’s a great source of healthy fats and protein, with minimal starches.
As if the berry filling and nutrient-dense topping wasn’t enough, don’t forget about the coconut whipped cream! It’s not quite as airy as regular whipped cream, but trust me on this one. It’s rich, satisfying and a little bit goes a long way. It even melts on top of the berry crisp as would a scoop of ice cream (heck yes).
For this almond berry crisp recipe, you need:
- Mixed berries (fresh is best, frozen will work!)
- Arrowroot starch
- Vanilla extract
- Rolled oats
- Almond meal
- Sliced almonds
- Coconut sugar
- Coconut oil
- Full-fat coconut milk (I recommend the Thai Kitchen brand)
I love to make crisps in a cast iron skillet, but you could also use a square baking dish!
Now, let’s get cooking.Print
Try this super simple, nutritious and delicious almond berry crisp. With just a few simple swaps, this spring and summertime classic can be made into a healthier staple.
- 6 cups mixed berries (fresh or frozen)
- 1/4 cup maple syrup
- zest of 1 lemon
- 2 Tablespoons lemon juice (about 1 lemon)
- 2 Tablespoons arrowroot starch
- 1 teaspoon vanilla extract
For the almond oat topping:
- 1/2 cup oats
- 1/2 cup sliced almonds
- 1/4 cup almond meal
- 3 Tablespoons coconut sugar
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the coconut whipped cream:
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the berries, maple syrup, lemon zest and juice, arrowroot starch and vanilla extract; stir to combine.
- In a small bowl, add the oats, almond meal, coconut sugar, sliced almonds, coconut oil, vanilla extract and salt. Mash with a fork or break the coconut oil up with your fingers until the mixture becomes crumbly.
- Pour the berry mixture into a cast-iron skillet or square baking dish and sprinkle the crumble mixture on top. Bake in the oven for 30-40 minutes or until bubbly and golden brown on top.
- Meanwhile, make the coconut whipped cream. The night before, place 1 (2 to be safe!) cans of full-fat coconut milk in the fridge.
- When ready to make the whipped cream, remove the chilled can of coconut from the fridge (being careful not to shake or flip it). Open the can and spoon out the hardened coconut milk, saving the coconut water for other uses (such as smoothies!). Place the hardened cream into a mixing bowl and beat with a whisk until smooth and creamy. Add the maple syrup and vanilla extract and whisk until well combined (this could also be done with a hand beater or stand mixer). Set aside in the refrigerator until ready for serving.
- When the berry crisp is done, let cool for about 10 minutes. To serve, spoon the crisp into a bowl and top with coconut whipped cream!
Keywords: berry, berry crisp, dessert, fruit dessert, gluten free, vegan low sugar, spring, summer
Per serving, this almond berry crisp has less than 1 Tablespoon added sugar. That’s pretty dang good if you ask me, which is why I think it’s perfectly acceptable if you want to enjoy it as a breakfast treat (with a scoop of Greek yogurt for added protein!)
If you make this recipe for almond berry crisp or any other FitLiving Eats recipe, leave a comment below and tag #fitlivingeats on the ‘gram.