• 7-8 cups organic mixed berries (strawberries, raspberries, blueberries, and/or blackberries) 
  • 3 Tbsporganic maple syrup 
  • 2 Tbsporganic arrowroot starch (or cornstarch or gluten-free flour) 
  • 1 Tbsporganic lemon juice


  • 1 cup organicalmond flour (or almond meal) 
  • ⅔ cup shredded or desiccated coconut (or sub almond flour or rolled oats if OK with grains) 
  • 1 cup roughly chopped organic pecans (or other nut of choice) 
  • ½ cup coconut sugar (or organic cane sugar) 
  • ½ tsp sea salt 
  • 4 Tbsporganic coconut oil or vegan butter 
  • 2 Tbsp organic maple syrup (optional) 


  • Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9×13-inch or similar size dish. Top with maple syrup, arrowroot, and lemon juice and toss to combine. 
  • In a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or a little maple syrup. 
  • Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown. 
  • Let cool 10 minutes before serving. Serve as is, or with organicCoconut Whipped Cream or Coconut Vanilla Ice Cream 
  • Store leftovers covered in the refrigerator up to 4 days

Recipe and image courtesy of  Minimalist Baker.