Name: Grain-Free Berry Crisp
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 8 servings
Ingredients: 7 cups mixed berries ((strawberries, raspberries, blueberries, and/or blackberries)); 3 tbsp maple syrup; 2 tbsp arrowroot starch ((or cornstarch or gluten-free flour)); 1 tbsp lemon juice; 1 cup almond flour ((or almond meal)); 0.67 cup shredded or desiccated coconut ((or sub almond flour or rolled oats if OK with grains)); 1 cup roughly chopped pecans ((or other nut of choice)); 0.5 cup coconut sugar ((or organic cane sugar)); 0.5 tsp sea salt; 4 tbsp vegan butter ((or coconut oil)); 2 tbsp maple syrup ((optional))

Instructions

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1

Preheat oven to 176 C. Add [7-8 cups mixed berries] to a 9x13-inch dish. Top with maple syrup (3 tbsp), arrowroot starch (2 tbsp), and lemon juice (1 tbsp), then toss to combine.
2

In a large mixing bowl, combine almond flour (1 cup), shredded or desiccated coconut (0.67 cup), roughly chopped pecans (1 cup), coconut sugar (0.5 cup), and sea salt (0.5 tsp). Add vegan butter (4 tbsp) and mix until evenly distributed. Optionally, add maple syrup (2 tbsp) for more sweetness.
3

Spread the crisp topping evenly over the fruit. Bake uncovered for 40-45 minutes until bubbling and golden brown.
4

Let cool for 10 minutes before serving. Serve as is, or with vegan whipped cream or vegan vanilla ice cream. Store leftovers covered in the refrigerator for up to 4 days.