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 and zest of ½ orange
  • 2 tablespoons arrowroot powder or cornstarch
  • pinch of cardamom powder
  • ½ teaspoon cinnamon
  • pinch of ginger powder
  • For the Crisp Topping:

  • 1¼ cup almond flour
  • ½ cup hazelnuts, almonds, or any nuts, roughly chopped
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil
  • 1½ tablespoons 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 berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!