• baking / dairyfree / dessert / glutenfree / ice cream / oatmeal / vegan / vegetarian

    Grain-free Berry Crisp

    Grain-free Berry Crisp made with less than 7 ingredientsGrain-free Berry Crisp by rachLmansfield

    This is my very first grain-free crisp ever. Can you believe it?

    I am all about fruit crisps. Whether it is apple or berry or peach, I don’t care. The baked crispness (is that even a word?) of it combined with the baked fruit, oh my gosh. SO good.

    Plus it isn’t a crisp without a scoop of a little cold something in it to melt as you are diving in. 

    This Grain-free Berry Crisp can be your new favorite dessert, snack or even breakfast in my opinion. It is perfect to make and serve at your next BBQ or when you need to bring a dessert over to a party because it is super light and filled with less than 10 ingredients. Plus it is completely grain-free and vegan friendly. No oats, nada.

    Instead, I used a mix of almond flour, pecans and walnuts to give it that crunch. Combined with coconut oil and raw honey it gets that perfect crisp in the oven. I also used coconut sugar instead of brown or white sugar and honestly, you don’t even know the difference.

    The best part about the crisp you may ask? And now even if you don’t care, I am telling you 😉 The Raspberry Sorbetto from my favorite Ciao Bella with it. There is seriously nothing better than adding a scoop of Ciao Bella into this crisp and letting it get all melted and ooze into the bowl. I used the raspberry one here but you can of course use anyone you’d like. The cacao one would be like a dark chocolate berry dream too. I am 100% doing that next time now that I’m thinking about it.

    In case you’re not familiar with Ciao Bella, it is my go-to for gelato and sorbetto. As they say it is “spoonfuls of life’s most beautiful moments”.  It is there for you in the freezer after a pain in the tush day and with summer around the corner, you will want this in your freezer at all times.

    I find it at my local Whole Foods and seriously cannot get enough. And no I’m not just saying that because they are one of my brand partners at rachLmansfield, but because I authentically love their products. Plus how can you not when you can make Peanut Butter Cup Blizzards?

    [bctt tweet=”Berry Crisp made grain-free and served with Raspberry Sorbetto” username=”rachLmansfield”]

    Grain-free Berry Crisp by rachLmansfieldGrain-free Berry Crisp by rachLmansfieldGrain-free Berry Crisp by rachLmansfield 

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    Grain-free Berry Crisp

    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Yields 4-6 servings

    Ingredients

    • 1.5 cups raspberries
    • 1.5 cups strawberries, sliced
    • 3 tablespoons coconut sugar
    • 1/2 cup almond meal
    • 1/2 cup chopped walnuts
    • 1/2 cup chopped pecans
    • 2 tablespoons raw honey or maple syrup
    • 3 tablespoons coconut oil, melted and cooled
    • 1/4 cup coconut sugar
    • 1 container of Ciao Bella Raspberry Sorbetto

    Directions

    1. Preheat your oven to 350 degrees and grease 8x8 baking dish well
    2. Toss together berries and 3 tablespoons coconut sugar in the dish and spread evenly
    3. Mix together the almond meal, walnuts, pecans, raw honey, coconut oil and coconut sugar in a medium mixing bowl
    4. Pour on top of the berry mixture and place in the oven for 30-40 minutes, the berries should bubble a little
    5. Finally, enjoy warm with raspberry sorbetto
    6. Leave in fridge for up to 5-7 days

    by

    xx, Rach

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thanks for supporting the blog and making rachLmansfield.com possible! xx

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    14 Comments

  • Reply Alexa [fooduzzi.com] May 16, 2016 at 7:35 am

    Love this idea! Crisps are one of my favorite things about summer, but I actually don’t think I’ve ever tried a raspberry crisp before! Trying this asap!

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    • Reply Rachel May 16, 2016 at 8:18 am

      Thank you, Alexa!! It is SO good and so easy to make. Plus it’s super versatile 🙂

      View Comment
  • Reply Medha May 16, 2016 at 10:06 am

    This is gorgeous! Love that you topped it with sorbet 🙂

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  • Reply GiselleR @ Diary of an ExSloth May 16, 2016 at 12:36 pm

    I’m not a huge fan of raspberries, but I’ll definitely be giving this a try with strawberries sometime soon!

    View Comment
  • Reply Hilary May 19, 2016 at 3:38 pm

    I love that combination of nuts to give it a crunch! I bet it would be even better than a traditional crumble but I do love texture !

    View Comment
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  • Reply Amanda June 6, 2016 at 12:42 pm

    Looks good! Can this be made using frozen berries or only fresh? And any substitute for coconut sugar?

    View Comment
    • Reply Rachel June 6, 2016 at 12:55 pm

      I recommend fresh but I’m sure frozen will work, it will just be a bit more watery. You can use regular white sugar mixed with brown. I haven’t tested it as I try to bake with coconut sugar only 🙂 I recommend buying it, healthier alternative for us! xx

      View Comment
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