Going to the farmers market each week and being inspired by what is in season at that moment, is something I will never tire of. Walking the aisles, smelling the sweet aroma of what is most available – there really is no experience like it.

I have been dreaming of a delicious Spring inspired berry crisp for sometime now and I finally made it happen over the weekend. I have been making various fruit crisps for years, using all-purpose gluten-free flour and rolled oats, but I wanted to get creative and come up with a way to make the crumbly crisp topping topping be totally grain-free, in addition to dairy-free.

I am so excited about how this Grain-free Mixed Berry Crisp came together and it really is simple to make. I offered several ingredient variations too, so so whether you are paleo or even vegan, this recipe will work for all of you. The best part is, those without any dietary restrictions will love it, too.

This juicy grain-free take on a traditional dessert is best served warm, fresh from the oven. Use whatever varying combinations of berries you’d like, you can even add in fresh peaches or whatever fruit is currently in season near you. Serve topped with some ice cream or homemade whipped coconut cream and you are really in for a treat.

The recipe for this Grain-free Mixed Berry Crisp was originally shared on Free People Blog BLDG 25.

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Grain-free Mixed Berry Crisp (Vegan)

serves 8-10

Filling:

• 6 cups fresh berries –  I used a combination of quartered strawberries, whole raspberries, and whole blackberries.
• 1/4 cup arrowroot starch (tapioca or corn starch will also work)
• 3 tablespoons fresh lemon juice
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom (optional)

Crumble Topping:

• 1/3 cup raw walnuts
• 1/3 cup raw hulled sunflower seeds
• 1 tablespoon chia seeds or flax seeds
• 3/4 cup almond flour or almond meal
• 1/4 cup arrowroot starch (tapioca or corn starch will also work)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 3 tablespoons maple syrup or honey
• 1/4 cup coconut oil solidified or butter, chilled and cut into pieces
• 2 teaspoons vanilla extract

Preheat oven to 350º F. Very lightly grease a cast iron skillet or 8-inch square baking dish.

Hull and halve or quarter the strawberries. Add all of the berries to a large bowl, sprinkle the arrowroot starch evenly over the berries, being careful not to dump it all in at once, and add the remaining ingredients. Mix very well to combine. Add the berry filling to the prepared skillet or baking dish and set aside.

Add the walnuts, sunflower seeds and chia seeds to your food processor. Pulse just a handful of times to chop the nuts and seeds, you don’t want to grind into a powder. You are looking for a fine chop with some texture.

Add the almond flour, arrowroot starch, cinnamon and sea salt, pulse together a few times with the nuts and seeds. Then add the maple syrup (or honey) and your chilled solidified pieces of coconut oil (or butter). Pulse again a few times to create a crumbly mixture. You can also do all of this by hand, roughly chopping the nuts and seeds, adding in the remaining ingredients and cutting in the oil or butter with a fork or a pastry cutter.

Sprinkle the topping evenly over the filling. Bake until the juices are bubbling and it’s lightly browned on top, about 40-45 minutes, covering it in foil at any time if the top is getting too browned. Transfer to a wire rack, and let cool for 15 minutes before serving.

Serve warm or room temperature. It is delicious topped with whipped coconut cream, regular coconut cream or your favorite ice cream.

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