Berry Crisp (Gluten-free & Vegan)

Layers of plump and juicy berries covered with a crumbly topping and baked to perfection (sigh…)

This is my new favorite summer dessert because it tastes incredible, it’s not overly sweet (a perfect balance of sweet and sour) and it is so easy to prepare! You’ll impress your family and friends and they’ll think you spent loads of time on it. Don’t worry, your secret’s is safe with me.

This crumble will knock your socks off and you’ll be begging for more.

The only thing that could improve on this situation would be a fat scoop of vanilla coconut milk ice cream.

Oh wait, we’ve got that too!

Life.is.good.

Berry Crisp

6 cups of mixed berries (fresh or frozen)
1/4 cup tablespoons real maple syrup, divided
*1 cup almond flour (I use Bob’s Red Mill)
½ cup pecans, chopped
1 teaspoon cinnamon
⅛ teaspoon sea salt
Vanilla Coconut Milk Ice Cream (I love So Delicious)

Preheat oven to 375 degrees. In a large bowl, toss mixed berries with 2 tablespoons maple syrup. Add berry mixture to baking dish. Toss almond flour with remaining 2 tablespoons maple syrup, chopped pecans, cinnamon, and sea salt. Spread the topping over the berries. Bake for 30 – 40 minutes, until berries are bubbling and topping is golden. Serve warm, topped with vanilla coconut milk ice cream.

*If you can’t find almond flour in your grocery store, simply place 1 1/2 cups raw almonds in your food processor and process until a fine flour forms.