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Grain Free Berry Crisp (AIP) | Autoimmune Protocol & Paleo friendly | thenourishedfamily.com

Grain Free Berry Crisp (AIP)

Whether this crisp is made from berries that are fresh or from frozen berries during the winter months it will be an instant family favorite and crowd pleaser. Grain free and approved for those following the Paleo Autoimmune Protocol diet. 
Course Dessert, Freezer Meals, Kid Food, Snacks
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 people
Author Rashele Birmingham

Ingredients

Fruit Bottom

  • 7-8 cups mixed berries whole (can be fresh or frozen)
  • 1 Tbsp lemon juice
  • 3/4 tsp cinnamon

Topping

  • 1 cups cassava flour or arrowroot flour
  • 1/2 cup coconut flour
  • 1 1/2 cups unsweetened shredded coconut
  • 3/4 cup coconut sugar
  • 1/2 tsp Celtic sea salt
  • 3/4 cup refined coconut oil (melted) or substitute palm shortening

Instructions

Fruit Bottom

  1. Mix fruit, lemon juice, and cinnamon. Dump into greased 9 x 13 pan. Should cover bottom of pan entirely with a layer of fruit about 1 1/2 inches thick.

Topping

  1. Combine all ingredients. Stir with fork if using melted coconut oil or use pastry blender for palm shortening. Mix well until combined.
  2. Pour topping over fruit bottom and spread evenly. Bake uncovered at 350 degrees Fahrenheit for 30-35 minutes or until golden brown on top.

Recipe Notes

  • This crisp is best the in the first 24 hours because the top remains nice and crunchy. After that it looses some of the amazing texture but is fantastic when stored in the fridge for up to 3-4 days.
  • When I make a crisp to freeze I simply put it all together, skip baking it, and stick it straight in the freezer (with a lid on it). Freezes well up to 3 months. Thaw before baking.
  • You can see from my picture of making the fruit bottom that it is possible just to dump fruit in, splash with lemon juice and sprinkle on the cinnamon -- it doesn't have to be exact!