18 March 2014
This crisp is our all-time-favorite berry dessert. It’s simple to make, quick to assemble, and ready to eat as soon as it’s golden and crispy. Actually, we find this dish so immensely delicious that we jokingly say a large pan makes just four servings. (At least I thought we were joking…)
It’s perfect for breakfast and dessert and can be tossed together for spur-of-the-moment guests or even just as a sweet treat after a busy day.
The original recipe base was Sheri Graham’s “Berry Coconut Crisp,” but with a few tweaks and some multiplication, we customized the recipe for our family… and now for you all, too! The recipe below fits perfectly into the “Trim Healthy Mama” plan as an S treat.
Baked Berry Crisp (S)
Gluten-Free | Grain-Free | Dairy-Free | THM: S | Serves: 8-10
6-8 cups raspberries and/or strawberries, fresh or frozen
1 cup blanched almond flour
1 cup golden flax meal
2 tablespoons coconut flour (optional, helps thicken the batter in case of extra juicy berries)
¼ cup homemade Truvia*
4 tablespoons gelatin powder or protein powder
4 teaspoons baking powder
¼ teaspoon sea salt
¾ cup coconut oil, melted
¼-½ teaspoon stevia (to taste)
Preheat oven to 375°F. Spread berries in a 9″ x 13″ baking pan and evenly sprinkle stevia on berries. In a medium bowl, mix remaining ingredients and crumble the mixture on top of the berries. Bake for 25 minutes or until golden brown. Remove from oven and let cool for 10 minutes.
Serve and enjoy!
**Non-THM cooks can substitute homemade Truvia with honey or coconut sugar.