top of page
  • Writer's pictureChloë's Kitchen

Paleo Berry Crisp

I'm so excited to finally share with you guys my Paleo Berry Crisp! It’s a healthier alternative to my classic British crumble recipe from my website. Since being diagnosed with breast cancer I cut out refined sugars so I love baking with coconut sugar and maple syrup and creating new recipes to share them with you guys and my clients. It’s such a delicious dessert or you could even eat it for breakfast with some yogurt! This would be perfect to serve to a crowd on Easter Sunday and they honestly wouldn’t even know the difference! It’s so good!

For the berries:

1/2 pint organic strawberries, washed and sliced

1 pint organic blueberries, washed

1 pint organic blackberries, washed

2 pints organic raspberries, washed

Zest and juice of 1 lemon

1/2 cup maple syrup (or coconut sugar)

1 tbsp tapioca starch or arrowroot

2 tbsp chia seeds (optional)

For the topping:

1 cup fine ground almond flour

1/2 cup coconut sugar

1/3 cup diced almonds

1/3 cup diced pecans

6 tbsp of vegan butter or coconut oil

(If you don’t want to do totally paleo but still want to keep it gluten free, you could add 1/2 cup organic GF oats and 2-3 tbsp more butter)

Bake in a baking dish at 350 F covered with a lid or foil for 20 minutes and then uncovered for another 20 minutes until brown and bubbly.

Serve warm with vegan or regular ice cream and enjoy!


bottom of page