SO many requests for this bad boy! The dessert is the bomb you guys. Refined sugar, gluten + guilt free – YES PLEASE! I’ve been making this berry crisp for years now – dinner parties, special occasions, holidays + it never gets old. I typically pair it with a cashew or plant based vanilla ice cream, enjoy! xo


– 4 cups organic frozen berries (raspberry, strawberry, blackberry, blueberry)

– 1/4 cup spelt or oat flour

– 1/2 cup coconut sugar

– 1+3/4 cup gluten free rolled oats, or regular

– 1/4 cup almond flour

– 1/3 cup coconut oil, melted

– 1/3 cup chopped pecans

– 2 tsp cinnamon

– 1 tsp Himalayan sea salt


1. Preheat the oven to 350F. Spray an 8×8 baking dish with coconut oil spray.

2. In a large mixing bowl stir in the frozen berries, 1/4 cup coconut sugar, spelt or oat flour + coat the berries. Pour into the baking dish.

3. In a large bowl stir the oats, almond flour, 1/4 coconut sugar, pecans, cinnamon + Himalayan sea salt. Pour in the melted coconut oil + stir until mixture is coated.

4. Bake for 40-45 minutes. Let cool for 10-15 minutes before serving. Enjoy! xo

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