Berry Coconut Crisp
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Ingredients
- 4 cups fresh berries (mixed (blueberries, blackberries, strawberries))
- 3 tbsp maple syrup (for filling)
- 1 tbsp arrowroot powder (thickening agent)
- 1 tbsp juice lemon (fresh)
- 1 cup coconut flakes (unsweetened, large flakes preferred)
- 1/2 cup tigernut flour (AIP-compliant flour substitute)
- 1/4 cup tigernuts (roughly chopped)
- 1/4 cup coconut oil (melted)
- 2 tbsp maple syrup (for topping)
- 1/2 tsp cinnamon (ground)
- pinch sea salt
Always verify ingredients meet your specific dietary needs and check for allergens.
Warm, bubbling berries under a crunchy coconut topping - this crisp is summer in a baking dish.
Instructions
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Preheat oven to 350°F (175°C).
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In a 9-inch baking dish or pie plate, combine berries, maple syrup (3 tbsp), arrowroot, and lemon juice. Toss gently to combine. Spread evenly in dish.
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In a bowl, combine coconut flakes, tigernut flour, chopped tigernuts, melted coconut oil, maple syrup (2 tbsp), cinnamon, and salt. Mix until crumbly.
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Scatter topping evenly over berries.
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Bake for 35-40 minutes until topping is golden brown and filling is bubbling at the edges.
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Let cool for 10 minutes before serving. Best served warm.
Tips
- For a deeper golden topping, broil for 1-2 minutes at the end (watch carefully!)
- If using frozen berries, thaw and drain excess liquid first, or add 5 extra minutes to baking
- This reheats beautifully - cover and warm at 300°F for 10 minutes
- Try with a mix of seasonal fruits: peaches, plums, or rhubarb in summer
- Top with whipped coconut cream for extra indulgence
Notes
This summer-perfect dessert features juicy berries under a crispy coconut-tigernut topping. Use any combination of AIP-compliant berries you have on hand - frozen berries work too (just add 5 minutes to baking time). Best served warm with a dollop of coconut cream.