Grain-Free Triple Berry Crisp
Grain-Free Triple Berry Crisp Is Made Vegan and Gluten-Free. A Delicious And Healthy Dessert That Can Double As Breakfast. Made with Fall Spices To satiate Your Winter Sweet Cravings.
We’re now in the full throes of the holiday season and I could not be more excited! From the festive activities, to all the warming drinks and dessert recipes - this is my absolute favorite time of year to stay in and get cozy in the kitchen!
And that is why I am so thrilled to partner with my all time favorite California Giant Berries to create a delicious recipe that will make your entire home smell like the holidays. A Winter Grain-Free Triple Berry Crisp!
Now picture this: juicy stewed California Giant Berries bubbling beneath a warm crisp layer, waiting to be scooped and topped with coconut whipped cream…This is the exact winter wonderland that I had in mind this holiday season ;)
We’re using not one, not two, but all three of the classic California Giant Berries to elevate this heavenly dessert. The three berries melt down to create an ocean of sweet flavor, which pairs brilliantly with the nutty aroma of the crisp topping. And by adding in a few key spices, we’re crafting a crisp recipe that rests only on the fabulousness of each flavorful ingredient. From the orange zest to the earthy cardamom, each spice is chosen with intention to create a simple crisp recipe that stands the test of time.
And as a bonus (because you know I love a good two-for-one), if you swap the coconut whip for coconut yogurt, you now have yourself a decadent holiday breakfast.
Cheers and happy holidays!
xx Marie
You Can Watch The Full Cooking Video Here!
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Grain-Free Triple Berry Crisp
Serves: 5-7
For the Berry Filling:
5 cups mixed California Giant Berries - raspberries, blueberries, blackberries
Juice of 1/2 orange and zest
2 tbsp arrowroot powder or cornstarch
Pinch of cardamom powder
1/2 tsp cinnamon
Pinch of ginger powder
For the Crisp Topping:
1 & 1/4 cup almond flour
1/2 cup hazelnuts, almonds or any nuts, roughly chopped
1/2 cup coconut sugar
1 tsp vanilla extract
3 tbsp coconut oil, melted
1 & 1/2 tbsp honey or maple syrup, optional if you Like it more sweet
Pinch of sea salt
*Top With coconut whipped cream or ice cream.
Preheat the oven to 350F. Add in all the ingredients for the filling into a 9x12” inch baking dish. Toss well so that the berries combine with the spices and arrowroot powder.
Next, add all the topping ingredients into a large mixing bowl. Mix well so that all the liquid combines with the flour and forms a light crumble texture.
Spread the topping mixture evenly across the berry filling. Pop in the oven to cook for about 35-40 minutes, or until the juice of the berries is bubbling and the topping is golden brown. Serve with ice cream or whipped cream and enjoy!
