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Featured image with text: paleo berry crumble in a white ramekin with pecans around it and more crumble behind

Paleo Berry Crisp

Agrain-free, triple berry crumble recipe makes the perfect summertime dessert. Bursting with flavor this healthy berry crisp is made with fresh or frozen berries and topped with an almond flour pecan crumble
Course Dessert
Cuisine American
Keyword almond meal, berries, pecans
Prep Time 15 minutes
Cook Time 1 hour 57 minutes
10 minutes
Total Time 47 minutes
Servings 4
Calories 538kcal


  • 1 cup almond meal
  • ½ cup pecans
  • ¼ cup almond butter smooth*
  • cup honey
  • 1 tbs almond milk
  • ¼ cup pecans for topping
  • For The Berries
  • 2 cups berries frozen
  • 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.
    Maple syrup, nut butter and ground pecans in measuring cups beside a blue bowl
  • 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.
    Chia seeds being poured into a wok with frozen berries
  • 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.
    Berry crisp in a glass dish with a blue bowl of ingredients behind it
  • Pour the berry mixture over top and smooth it out. Crumble the rest of the crust mixture.
    Triple berry crumble with almond flour crust on top in a glass dish with a blue bowl behind it
  • 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!



  • 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
  • Fresh or frozen berries can be used. If using fresh berries, add 1tbs of water to the mixture when boiling down


Calories: 538kcal | Carbohydrates: 43g | Protein: 13g | Fat: 40g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 9mg | Potassium: 289mg | Fiber: 12g | Sugar: 26g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 205mg | Iron: 3mg