Warm Berry Crisp
Serves 6 servings
Prep: 20 minutes • Cook: 35 minutes
GFFR
Juicy blueberries, strawberries, and blackberries bake beneath a golden oat, almond, and pecan crumble for a warm dessert packed with naturally sweet berry flavor. With plenty of fruit, fiber-rich oats, and just enough buttery crunch on top, this lighter crisp delivers classic comfort-food flavor without needing loads of added sugar.
Ingredients
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh strawberries, hulled and quartered
- 1 cup fresh blackberries
- 1 tablespoon pure maple syrup or honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 cup gluten-free rolled oats
- 1/3 cup almond flour
- 1/3 cup chopped pecans
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon pure maple syrup or honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Plain or vanilla Greek yogurt for serving, optional
Instructions
- Preheat the oven to 375°F and lightly grease an 8-inch cast-iron skillet or small baking dish.
- In a large bowl, gently combine the blueberries, strawberries, blackberries, maple syrup or honey, lemon juice, vanilla, cornstarch, and 1/2 teaspoon cinnamon.
- Transfer the berry mixture to the prepared skillet or baking dish and spread it into an even layer.
- In a separate bowl, combine the rolled oats, almond flour, chopped pecans, remaining 1/2 teaspoon cinnamon, and salt.
- Add the melted butter or coconut oil and maple syrup or honey and stir until the topping is evenly moistened and begins to form small crumbles.
- Sprinkle the oat and pecan mixture evenly over the berries.
- Bake for 25 to 30 minutes, until the berries are bubbling around the edges and the topping is golden brown.
- Remove from the oven and allow the crisp to rest for 10 minutes so the berry filling can thicken slightly.
- Spoon into bowls while still warm and serve on its own or with a dollop of cold Greek yogurt.
Notes & Tips
- Fresh berries provide the best texture, but frozen berries can be used without thawing. Add approximately 5 to 10 minutes to the cooking time if using frozen fruit.
- The cast-iron skillet works especially well because it helps create caramelized berry edges and keeps the crisp warm for serving.
- For outdoor cooking, bake the crisp in cast iron on a pellet grill at 375°F until bubbling and golden, approximately 30 to 35 minutes.
- On a Kamado-style grill, set up for indirect heat at approximately 375°F and cook with the lid closed as you would in an oven.
- A small spoonful of Greek yogurt adds a cool, creamy contrast to the warm berries without requiring ice cream.
- For a more indulgent occasional treat, serve warm with a small scoop of vanilla frozen yogurt.
- For meal prep, refrigerate leftovers in an airtight container for up to 4 days. Reheat briefly before serving to bring back the warm berry filling and improve the texture of the crumble.
Nutrition:
190 cal • 4g protein • 10g fat • 25g carbs