Triple Berry Crumble (Paleo Crisp)
A grain-free, triple berry crumble recipe makes the perfect summertime dessert (like these frozen chocolate banana bites!). This healthy berry crisp is made with fresh or frozen berries and topped with an almond flour pecan crumble. Indulge in a healthy version of this summer favorite.
Light, refreshing, and easy to make this healthy berry crumble makes the perfect dessert choice on a warm night.
The paleo crumble can be made with either fresh or frozen berries and is naturally sweetened with honey. Thus, not only is it grain-free but dairy-free as well.
Don’t want to read? JUMP to the recipe.
How Is The Crumble Sweetened?
Berries are naturally sweet, so not a lot of extra sugar is needed.
Thus, only the crust is sweetened with honey.
Honey is a paleo-approved sweetener. Plus, it helps bind the crust and you don’t need much of it to make a big difference.
That said, if you need to make this recipe vegan you can replace the honey with coconut syrup instead as both that and honey are sticky enough to bind.
Fresh Or Frozen Berries
This healthy berry crisp can be made with either fresh or frozen fruit.
I used the triple berry blend from Costco (check out my favorite Costco foods!) but any frozen berries will work- so use what you’ve got!
However, if you’re going to use fresh berries, add 1.5 tbs of water to the pot while cooking. This is to replace the water that would come from the frozen ones.
Essentially with the berries, you are making chia jam (just like in these blueberry maple tarts). You’ll boil the berries slightly, mash them, add chia seeds and let the chia seeds absorb to create a tasty berry gel.
This means that the liquid: chia seed ratio matters.
What To Serve With The Triple Berry Crumble
Both toppings are perfect for a warm crumble right out of the oven.
Can You Re-Heat It?
Absolutely. You can reheat in either the oven or the microwave.
Take care in the microwave not to overheat though otherwise, it will have a burned taste to it.
Likewise, in the oven, you only need to heat the crumble at 300 degrees for 5-10 minutes (depending on your oven). Keep a close eye on the crumble. Check it periodically to make sure it is cooked through.
Personally, I finish reheating mine by broiling the top for one minute once heated.
How To Store It
Stoe the completed berry crumble in an airtight container in the fridge for 3-5 days (if it lasts that long!).
However, if you need to make this dessert in batches, know that the filling will thicken up if stored in the fridge. Thus, either make the filling right before putting it all together or reheat the filling with 1-2 tbs of water. This will thin is out a bit.
FAQ’’s & Tips To Making The Triple Berry Crumble
- If you need to make this recipe vegan, use coconut syrup in place of honey
- Store the made crumble in a sealed container in the fridge
- You can use fresh or frozen berries. If using fresh berries, add 1tbs of water to the mixture when boiling down
- 1 cup almond meal
- ½ cup pecans (for the crumble)
- ¼ cup pecans for topping
- ¼ cup smooth almond butter*
- ⅛ cup honey
- 1 tbs almond milk
For the berries
- 5 cups mixed, frozen berries
- 2 tbs honey
- ¼ cup chia seeds
In a small food processor, grind the pecans but leave some chunks for texture.
In a small bowl, mix together the crust ingredients (omitting the extra pecans). It will look a bit dry but try to evenly disperse the almond butter.
In a large pan or wok on the stove, add in the berries and honey.
Heat at just over medium until the berries start to bubble a bit. Turn the heat to just below medium.
Use a potato masher to mash the berries and add in the chia seeds. Stir.
Cook a few more minutes until the berries are mashed and turn the heat to low. Cook a couple more minutes stirring frequently. Turn off and remove from heat. Let sit.
You want the berry mixture to be starting to get sticky but no burned, jam-like but a bit runnier.
Preheat the oven to 350 degrees.
Grease an 8x4 dish and portion ¾ of the crust mixture into the bottom. Press down until flat.
Pour the berry mixture over top and smooth it out. Crumble the rest of the crust mixture.
Bake for 20 minutes in the oven. While it’s cooking, chop the remaining ¼ cup of pecans. After twenty minutes sprinkle the pecans over the top and then broil for only 60 seconds. Remove from the oven, let cool slightly and enjoy!
Don’t forget to pin this healthy triple berry crumble!
Paleo Berry Crisp
An easy, classic summertime recipe but a healthy version! This triple berry crumble has minimal ingredients and minimal sugars. Delicious on its own or topped with coconut whip cream for a warm summer night.