Grain-Free Triple Berry Crisp

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This Grain-Free Triple Berry Crisp makes for a lighter version of a traditional dessert.


    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
  • 1 & 1/2 tbsp honey or maple syrup
  • Pinch of sea salt


      • 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!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!