Berry Crisp {paleo, vegan, dairy & gluten free}
Prep time
Cook time
Total time
Serves: 6-8
  • Pecan Topping
  • ¾ cup gluten free oats {paleo, use almond flour}
  • ½ cup shredded coconut
  • ¼ cup ground flax
  • ¾ cup chopped pecans
  • ¼ cup coconut oil
  • 3 tbsp coconut granules
  • Filling
  • 4½ cups fresh/frozen berries
  • 2 tbsp. coconut granules
  • 3 tbsp. chia seeds
  1. Heat oven to 350 degrees.
  2. Mix topping: oats, flax, oil, coconut, pecans, and sweetener together. Set aside.
  3. In a glass baking dish, mix all the filling ingredients.
  4. Add the topping and bake for 30-35 minutes till golden brown.
  5. Serve warm or you can eat it cold with plain organic yogurt.
To meet paleo standards use almond flour instead of the oats and you will bake for only 20-25 minutes. You can use frozen berries but there will be a bit more liquid in the dish when it is done baking. If you find it has too much juice you can drain it after crisp has cooled. I drizzled some of the juice over the crisp with vanilla ice cream for the kids and they loved it! This is one of our families favorite breakfast dish {instead of ice cream use yogurt}! Please use organic berries when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at