Bursting with fresh berries and topped with a naturally sweetened crispy topping, Strawberry Raspberry Almond Crisp is a homey, satisfying dessert that’s simple to prepare.
Have I told you guys about our family’s Easter brunch tradition? It’s something we look forward to all year, and it’s a time to get together with family and close friends to celebrate the season and get down with a serious brunch.
Over the years the way I go about brunch has changed, and I no longer rely on heavy, sugar-spiked recipes. Don’t worry, my dad and mom still insist on bringing a big basket of candy, so there’s no shortage of sweets. It’s just that now the food I put at the center of the table is super fresh and flavorful, without tons of added sugar.
Fruit crisps are my favorite dessert to make because they are so simple to throw together and they are packed with all kinds of goodness. Strawberries and raspberries are so naturally sweet, and with just a drizzle of maple syrup and a squeeze of lemon juice their flavors come alive when baked and bubbled in the oven.
I switched up the topping for this crisp as well, for one that is a mix of almond meal and coconut flakes. The almonds add a lovely flavor that really compliments the berries, plus using the combo keeps this crisp lower carb and grain-free, for people who care about such things. The golden brown crunch the topping adds is amazing, and the flavors all come together in the most fabulous way. This one is so simple to make, too, that I have a feeling you’ll be coming back to it again and again. I know I will. Now, let’s make some crisp!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Both almond meal and almond flour will work in this recipe.
2 | If you want a nut-free version, use the oat topping from Healthier Old-Fashioned Apple Crip.
3 | Use fresh or frozen, defrosted berries, either will work.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Refined Sugar-Free, Vegetarian, Vegan, and Paleo-Friendly
Strawberry Raspberry Almond Crisp
- 2 12- oz packages frozen whole strawberries, defrosted
- 2 10- oz packages frozen raspberries defrosted
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons pure maple syrup
- 1 tablespoon arrowroot powder*
For the topping
- ¼ cup melted coconut oil
- ⅓ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- 2 cups almond meal or almond flour
- ½ cup flaked unsweetened coconut
- ¼ teaspoon kosher salt
- Preheat the oven to 375 degrees.
- In a 10.5 x 7-inch rectangular baking dish (I used this one), add the strawberries and raspberries and their juices, lemon juice, 2 tablespoons maple syrup, and arrowroot powder, stirring until well combined.
- In a medium bowl, add the melted coconut oil, ⅓ cup maple syrup, vanilla extract, stirring until well combined. Add the almond meal, coconut, and salt, stirring until everything is well mixed.
- Using your hands or a large spoon, sprinkle the topping mixture on top of the strawberries and raspberries.
- Cook, uncovered, for 40-45 minutes, until the juices bubble around the edges and the topping is browned.
- Remove from the oven and allow to cool at least 20 minutes prior to serving. Serve warm or at room temperature.