Paleo Berry Crisp

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This fresh berry crisp is the perfect way to help you celebrate the upcoming holiday weekend.

paleo berry crisp with blueberries and ice cream on top

Topped with a scoop of vanilla ice cream and a handful of fresh blueberries, this naturally-sweetened dessert covers all of the patriotic colors we love for Fourth of July fare. More importantly, it tastes delicious!

What I love about fruit crisps is that they’re pretty much fool-proof. You can taste the fruit filling and crumb topping as you go, adjusting any flavors to your taste so that it will always turn out deliciously. I adapted this recipe from the peach crisp I made last summer, but fresh strawberries don’t need as much sweetener in this version– they are so naturally sweet on their own!

Paired with a buttery, crunchy topping, this sweet treat is hard to resist, especially when topped with a scoop of cold and creamy ice cream. I used a store-bought coconut milk ice cream this time around, but banana soft serve would be another great option!

Paleo Berry Crisp
Serves 4-6

Ingredients:

Filling:
2 lbs fresh strawberries, roughly chopped
2 tablespoons pure maple syrup
1 teaspoon vanilla extract

Crumb topping:
1 1/2 cups raw pecan halves
1/2 cup shredded unsweetened coconut
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil
1/4 teaspoon salt

Directions:

Preheat the oven to 350F. In a large sauce pot over medium-high heat, combine the strawberries, maple syrup, and vanilla. Stir well until the juices comes to a boil, then allow to simmer until the syrup has thickened a bit and the strawberries are fork-tender, about 8 to 10 minutes. Turn off the heat and allow the pot to sit while you make the crumble. (If you use an oven-safe pot, like this dutch oven, you can use the same dish for baking the crisp!)

making the berry crisp

To make the crumble, place the pecans and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, and salt. Process again, until a sticky and crumbly mixture is formed.

If you didn’t cook the strawberries in an oven-safe dish, transfer the strawberry filling into a 9-inch square baking dish, and then sprinkle the crumble over the top evenly. Bake at 350 for 15 minutes, or until the top is lightly golden. Serve warm, with a scoop of ice cream and fresh blueberries on top.

paleo berry crisp with blueberries and ice cream on top

paleo berry crips with ice cream in glass ramekins
Print Pin
5 from 4 votes

Paleo Strawberry Crisp

A quick and easy dessert that is naturally sweetened and perfect for the Fourth of July!
Course Dessert
Cuisine American
Keyword Paleo Strawberry Crisp
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 492kcal

Ingredients

Filling:

Crumb topping:

  • 1 1/2 cups raw pecan halves
  • 1/2 cup shredded unsweetened coconut
  • 2 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350F. In a large sauce pot over medium-high heat, combine the strawberries, maple syrup, and vanilla. Stir well until the juices comes to a boil, then allow to simmer until the syrup has thickened a bit and the strawberries are fork-tender, about 8 to 10 minutes. Turn off the heat and allow the pot to sit while you make the crumble. (If you use an oven-safe pot, like this dutch oven, you can use the same dish for baking the crisp!)
  • To make the crumble, place the pecans and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, and salt. Process again, until a sticky and crumbly mixture is formed.
  • If you didn't cook the strawberries in an oven-safe dish, transfer the strawberry filling into a 9-inch square baking dish, and then sprinkle the crumble over the top evenly. Bake at 350 for 15 minutes, or until the top is lightly golden. Serve warm, with a scoop of ice cream and fresh blueberries on top.

Nutrition

Calories: 492kcal | Carbohydrates: 38g | Protein: 5g | Fat: 38g | Saturated Fat: 12g | Sodium: 153mg | Potassium: 607mg | Fiber: 9g | Sugar: 25g | Vitamin A: 50IU | Vitamin C: 133.7mg | Calcium: 87mg | Iron: 2.3mg
Per Serving: Calories: 492, Fat: 38g, Carbohydrates: 38g, Fiber: 9g, Protein: 5g

Notes: This recipe is easily adaptable, so feel free to modify it to accommodate the ingredients you have on hand. You can use any fruit or sweetener you like– just be sure to taste as you go so it turns out well!

Reader Feedback: What’s your favorite patriotic dessert? 

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Comments

kezia @ Super Naturally Healthy

Oh I think we call this crumble but love the idea of using pecans instead – do you bulk buy pecans as they are super expensive over here (UK)?

Susan

Couldn’t wait for 4th of July so we made it tonight. It was perfection. Very flavorful and wonderful texture. I used the fruit we had on hand – strawberries, blueberries and raspberries. I’m already looking forward to the leftovers tomorrow night. Thanks for another fabulous recipe! I appreciate all your hard work and creativity.

    Samantha

    oh yum! i have so many blueberries on hand that i was going to try making this the reverse- make the filling out of blueberries and then top with some chopped strawberries! do you think that would come OK based on how you varied it as well?

Angela @ Food Angel

I need to make this asap! I bought something very similar from a local bakery that brags how healthy they are, but it was SOO sweet I couldn’t eat it!! We don’t do a lot of sugar around here! I’ve still been craving a less sweet version and this one looks great 🙂

Samantha

Hi Megan!

This looks so delicious. I’m planning to make it this weekend for the 4th of July festivities and will be bringing it to a cookout. Do you have any tips on how to transport it? I’m thinking I’ll keep the strawberries separate and then everyone can do their own toppings with the ice cream and crumb topping. Will everything keep in the fridge ok until its dessert time? Just wondering your thoughts- thank you !!

    Megan Gilmore

    I always transport it baked together, but you’re welcome to do it separately, too. (That might be nice in the case of nut allergies!) Since the crumble is nut-based, it doesn’t get as soggy compared to traditional recipes, so I love serving it as leftovers, too!

Karen

Megan- Do you have a replacement for the shredded coconut? I know you use it in a lot of your recipes. I could never stand ANYTHING about coconut~ however, since I’ve been on coconut oil over the last several years, the taste is acceptable to me now. It’s the texture of the shedded, however, that I couldn’t handle and find myself resisting now. Anything else that might suffice in it’s place? Thanks!
PS LOVE LOVE LOVE your recipe book!! I get rave reviews whenever I create something out of it! Thank you!!

Becky

I don’t have a food processor, except for a small baby food steamer/processor. Can I use a regular blender instead?

    Megan Gilmore

    I’ve never tried it with a blender, but I’ve used a small food processor to create a crumble like this. You just have to do it in smaller batches, but it works!

    Becky

    Thanks for your reply. I will try it tomorrow. Happy 4th!

Sandra

Thanks, I’m making this one today!

Michelle @ Vitamin Sunshine

This looks delicious– I love crisps because of how little sugar they need to be super delicious! Love the paleo topping on this one and will try. Pinning!

I have a question- I’ve noticed on several blogs recently the recipe being displayed twice– once in text, once in the recipe card. Why do you do this?

    Megan Gilmore

    I originally started doing that to keep things consistent– the printable recipe cards were a new feature to my blog a few years ago, so I had to go back and add them to my older recipe posts. Now I keep them this way because I don’t trust plugins, and I don’t want my recipes to only be available through a plugin in case something goes wrong with that software. I prefer to have it written out in my posts in case anything were to go wrong!

cecilia

I made this for the 4th of july and it was not only beautiful but also delicious!!! Not too sweet which was perfect after all the bbq and chips;))
I will be making this again and again. Love how easy it was! Thank you!

Trudy

I made this last Saturday night for dessert and my husband and picky daughter loved it so much. Thank you for sharing your wonderful healthy recipes. I am picking up a copy of your book Everyday Detox today at Barnes and Noble. Blessings!!!

Nicola

I made this using apples and frozen raspberries and switched the pecans for walnuts and it can out fantastically!

Mary @ Fit and Fed

I love berry crisps at any time of year, though they certainly are a natural right now at the height of berry season. That is a clever way to make the topping with very little added fat or sugar.

Barbara Yaich

Megan if we did this recipe in the instant pot, what would be the directions?

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