18 March 2014

Baked Berry Crisp Recipe (S)

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.

Baked Berry Crisp Recipe (S)

Baked Berry Crisp Recipe (S)

Baked Berry Crisp Recipe (S)

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!

*Homemade Truvia can be made by combining ¾ cup erythritol and ½ teaspoon stevia.

**Non-THM cooks can substitute homemade Truvia with honey or coconut sugar.

Baked Berry Crisp Recipe (S)




  1. 26 Responses to “Baked Berry Crisp”

  2. Hannah Carrington on Mar 18, 2014 said:

    Looks delicious!!!


  3. Anna on Mar 18, 2014 said:

    That looks so yum, Emily Rose!!! I have always loved your recipes; they are one of the reasons I started following your blog. I will definitely keep this recipe in mind, and also would love for you to revamp and post some THM-ified gluten free recipes. Thanks!


  4. IZZY on Mar 18, 2014 said:

    The recipe looks lovely, especially with your photographs… I would love to try it! Do you think it would work well with rhubarb, as that is a favourite of mine? Also could I just use regular flour or is coconut flour very different? Thanks!


  5. Emily Rose on Mar 18, 2014 said:

    Izzy, thank you! Rhubarb sounds great (we really like strawberry rhubarb pie) – the only caveat is that if you want this to be a “Trim Healthy Mama” recipe, the carbs from the cooked rhubarb would turn this into a “crossover.” But if you’re not trying to make this THM, then go for it! Also, if you use Rhubarb, you can probably just leave out the coconut flour – it’s optional in the recipe to help absorb extra liquid from the berries. Update: Upon further research rhubarb is actually an FP fruit, so it would work in this recipe and still be an S. Yay!


  6. Madeline on Mar 18, 2014 said:

    This looks so good! I can’t wait to make it, thank you for the fantastic recipe!


  7. Rachel on Mar 18, 2014 said:

    Those pictures are simply stunning. Love the lighting! :)


  8. Teresa Pounds on Mar 18, 2014 said:

    What is gelatin powder?


  9. Emily Rose on Mar 18, 2014 said:

    Teresa, we use beef gelatin, which is an great source of protein as well as a gelling agent.


  10. Sarah on Mar 18, 2014 said:

    Yum! Our absolute favorite dessert is berry crisp – and it is not uncommon to find us enjoying it every night after dinner, served with fresh cow’s cream. What blessings our Lord gives us. ♥


  11. Ginene on Mar 18, 2014 said:

    Ooooooo-I wish this was baking in my oven right now!


  12. Emily on Mar 18, 2014 said:

    Just curious, regarding the above comments about rhubarb, why would that make it a crossover? I thought rhubarb was FP?


  13. Emily Rose on Mar 18, 2014 said:

    Emily, thank you! You’re right, rhubarb is an FP. I didn’t find it on the S fruit list in the book, but upon further research found it is actually an FP fruit, so it would work in this recipe and still be an S. Thank you for catching that!


  14. Izzy on Mar 18, 2014 said:

    Thank you so much for the comments, I’ll be really exited to try with rhubarb!


  15. Sherry on Mar 18, 2014 said:

    Looks yummy. I read your last post with the lovely embroidery.
    That is one of my favorite scriptures. It brought many things to mind. I would love to write a post and was wondering if I could use your photo’s. I will link back to you of course and ‘plug’ the kit and link to it’s page. I think I’ll go cook some berries now. Wonder how blackberries would work? Yummy!


  16. Emily on Mar 18, 2014 said:

    We tried this tonight, it was great! The whole family loved it (and wanted to know if they could have it for breakfast too!) Thanks for sharing! :)


  17. Laura S. on Mar 18, 2014 said:

    Looks delicious! I don’t have all of the ingredients at the moment, but I’m slowly building a THM-friendly pantry. I just started a few weeks ago as I have a lot of pregnancy weight to lose! It’s encouraging to see the pounds coming off steadily. I’d love to try this with rhubarb this summer. Yummy!


  18. Jennifer on Mar 19, 2014 said:

    Yum! I have this on my stove waiting for the oven to heat up right now! :)


  19. Heather Harder on Mar 19, 2014 said:

    We’ll have to try this for Sunday Breakfast!
    Also, just curious where you found those
    Pretty bowls. Mine are getting chipped and
    I’ve been on the lookout for something
    Similar to yours.


  20. Emily Rose on Mar 19, 2014 said:

    Heather, I found this set of little vintage bowls at a garage sale. They are an elegant off-white and have birds in the design along the edge, but the bottoms are unlabeled so I’m not sure who made them back in the day.


  21. Sheri Conant on Mar 20, 2014 said:

    This looks yummy. Can regular Truvia, Stevia packets and/or xylitol be substituted for the homemade truvia? I haven’t attempted to make my own yet.


  22. Emily Rose on Mar 20, 2014 said:

    Sheri, yes, Truvia or xylitol would work well as a substitute for the homemade Truvia. We just use the homemade version of Truvia because it ends up being more cost-effective than regular.


  23. Krista on Mar 20, 2014 said:

    I just made this tonight and it was FABULOUS! Thank you so much for the recipe. My whole family loved it! I made strawberry rhubarb and added more sweetener to compensate for the tartness of the rhubarb. I will definitely be making this again and again. :)


  24. Lauren on Apr 1, 2014 said:

    Is there anything I can substitute for the almond flour? I have a tree nut allergic child.


  25. Emily Rose on Apr 1, 2014 said:

    Lauren, you can try the original recipe this was based on, it doesn’t call for almond flour. Enjoy!


  26. Stephanie on May 11, 2014 said:

    This looks very tasty, but I wanted to comment more on the photos! They are wonderful! :)


  27. Donna on Jun 12, 2014 said:

    The almond flour and almond meal are the same correct? Also the truvia and stevia cold both be replaced by the THM stevia? Also the protein powder…. is that the whey protein powder we use for smooties? So sorry ..this is all new to me…thank you for sharing what looks to be a delicious dessert and for your help.




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