I’ve always been a huge fan of apple crisp so I decided to make a springtime version.  This raspberry blueberry crisp is sweet, tart, and has the most amazing crumble on top.  It comes together so easily and the berries could be swapped out for blackberries, strawberries, cherries, etc.  This crisp is healthy enough for breakfast and sweet enough for dessert.  I hope you enjoy this sweet treat as much as I did!

Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 30-35 minutes
Course: Breakfast, Snack
Servings: 6 servings



1.5 cups berries (I used raspberries and blueberries)
1 TBL tapioca flour
2 TBL pure maple syrup

3/4 cup almond flour
1/2 cup crushed pecans
1/4 cup ghee
2/3 cup coconut flakes
2 TBL coconut sugar
1 tsp vanilla
Pinch nutmeg
Pinch sea salt



Preheat oven to 350 and spray a cast iron skillet with non-stick spray.

In a bowl, combine berries, tapioca flour and maple syrup.  Gently stir until berries are fully coated in flour and syrup.

In another bowl, add all ingredients for the crumble.  Dough should be crumbly.

Add berries to cast iron skillet.  Drop dough over berries until all dough is used up.

Bake 25-30 minutes or until crumble is slightly browned and berries are bubbling.  Mine took about 30 minutes.



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