May 30, 2018
(updated October 5, 2021)
What’s Inside: A super easy and flexible fruit crisp recipe that’s Paleo and AIP-friendly!
I’ve got your new favorite dessert non-recipe right here! You’ll be eating this all summer, fall, winter, spring… okay this is an all-year-around dish because you can change the fruit seasonally and it’s brand new! I love a good recipe template that’s simple, healthy, and you can really make your own. Meet your new favorite thing to bake in a casserole dish: The Paleo Fruit Crisp! Also sometimes referred to as a “fruit crumble”… I use it interchangeably. But the gooey fruit underneath crumbs is the essence of it all.
I used a similar technique in my Apple Pie this past fall and it’s practically fail-proof, and always delicious. I’m using coconut flour here with shredded coconut but you could easily sub for any nut flour with nuts too. The fruit combos are endless as well.
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Now. Let’s talk toppings! A mega simple one is whipped coconut cream. I ALWAYS have at least 1-2 cans of Let’s Do Organic Heavy Coconut Cream in the fridge. It whips up the BEST! I toss my whipping bowl in the freezer for a few minutes and once it’s nice and chilled, I scoop out the coconut cream, eyeball some vanilla and a little honey/maple syrup and WHIP. It gets perfectly thick and a dollop on top of a warm fruit crisp is my happy place. Alternatively, ICE CREAM is always a win too! How about yogurt? YUP. Anything creamy and cold.
Now, meet your favorite summer variation… the MIXED BERRY FRUIT CRISP. I warn you, you just might fall in love. If some peaches and other stone fruit later on in the summer happen to fall in, well that’s on you… I fully support it.
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I have hashimoto’s and have been working through an elimination diet. I think one of my triggers may be added sugar, so I was excited to see this recipe. Coconut may be as well so I swapped the coconut flour for tiger nut flour and increased the amount since coconut flour is more absorbent. (I’ll probably play around using Cassava flour as well to see which I prefer.) I also didn’t have the same size dish you used, so I spooned the fruit out into silicone, muffin baking cups and sprinkled the crumb topping on each. Yum! Even my 5-year-old wanted to have her own cup after I made some. This may become a go-to for dessert.
I’m so happy this brought you both some joy – it’s super flexible to use! hard to mess up 😉
Such a good, simple recipe and a template indeed as I will be able to reuse with different fruit. So nice to find one that’s without nuts/seeds that still has that lovely crisp texture.
My husband and I loved this and I love that it is grain free. So good with the addition of the whipped coconut cream!
I love this template recipe! So delicious and flexible. Thank you!
Enjoyed this for dessert last night and it was a hit all around the table! Perfectly sweet and delicious with the right amount of crunch!
Oh how fun! This fruit crisp looks absolutely fantastic. Love that texture, especially paired with coconut whipped cream.
Best crisp ever!! I made it with fresh strawberries & blueberries and it was amazing! The crumble on top makes it to die for!! And it’s not overly sweet just right!!
BEAUTIFUL! I couldn’t agree more, simple is best, right? So happy you enjoyed it, girl.
Is it possible to substitute coconut flour for something else for low fodmap?
Hello! Can frozen fruit be used in this recipe? Thank you.
Yes, that should work! Just know it might be more watery.
This was delicious! I only put berries in the bottom and then followed the topping. This will be a keeper.
Hey Mary! That’s awesome to hear – isn’t it great how something so simple could taste so delish? Baked berries are my fave, and I love adding in some late summer peaches with the berries too.
I think the berries were off, I used 6 cups and had to use a 9×13. I did measure after cutting the strawberries.
I also doubled everything else in the recipe.
This looks so delicious! I love finding recipes for deserts that use whole foods and lots of fruit. I love that you can make this with whatever berries you choose. I wonder if you could do just peaches for the fruit instead? Saving this to try later — thank you so much for sharing!!
Yes! Me too, any fresh fruit dessert is a winner and you can switch it up with whatever is in season or whatever you like. Just use the recipe as a template. Enjoy 🙂
This looks fabulous! I’m going to make it tomorrow for a graduation party. But… 6 cups of berries in a 6×4 dish? That doesn’t seen possible – is that correct?
6 cups of berries in a 6×4 dish? That hardly seems possible – is that correct? This looks fabulous and I’m planning to make it for a graduation party tomorrow!
I believe it’s right but will check again. Try just using the template, it doesn’t have to be exact.
How would you do this with monk fruit (instead of maple/honey)? I saw one of your recipies where you said you used monk fruit and it was delicious, so I ordered it and I’m now excited to use it! 🙂
Great question – are you using the pure monk fruit or one with Erythritol blended in like Lakanto brand? For pure monk fruit since it’s SO sweet tasting, I’d just do maybe a 1/4-1/2 tsp in both the filling and the crumb. For a blended one like Lakanto brand, I’d do an exact 1:1 (so 1/4 cup in place of the honey/syrup). XO