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


  1. Preheat the oven to 350F.
  2. Add in all the ingredients for the filling into a 9×12” inch baking dish. Toss well so that the berries combine with the spices and arrowroot powder.
  3. 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.
  4. 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.
  5. 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!