Fruit Crisp Recipe Template (AIP, Paleo, Vegan)

Fruit Crisp (Paleo, AIP, Vegan) via Food by Mars

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.

Fruit Crisp (Paleo, AIP, Vegan) via Food by Mars

Template:

  • Fill your baking dish with fruit, leaving enough room for a thin layer of crumbs. (you can eyeball this)
  • I used 1 Tbsp arrowroot powder for a 6×4 dish, if you go smaller than that, simply reduce it. This just makes the sauce thicker. I basically always use a half of a lemon no matter the portion!
  • I never do more than 1 Tbsp of honey or maple syrup in either the crumb or filling because we are baking fruit here after all! It’s going to release plenty of sugars, this just helps it along even more and helps with the texture.
  • I’ve been known to aimlessly pour vanilla and cinnamon – not going to lie. Use your gut here.
  • I’ve found a 2:1 ratio of the flour to oil is a good combo, then I add the chopped nuts or shredded coconut (same amount as the oil). You just want crumbs to form when you mix it by hand with a spoon or fork, if you see it’s too oily – simply add more flour and vice versa. Very flexible.

Fruit Crisp (Paleo, AIP, Vegan) via Food by Mars

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. ????

Fruit Crisp (Paleo, AIP, Vegan) via Food by Mars

 

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Fruit Crisp (Paleo, AIP, Vegan) via Food by Mars
Mixed Berry Fruit Crisp (AIP, Paleo, Vegan)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

I've got your new SUMMER DESSERT to eat all season long. With a simple template, you can make your own and this fabulous recipe - you're all set to be the host(ess) with the most(ess). 

Course: Dessert
Cuisine: American
Keyword: AIP, healthy, paleo, vegan
Servings: 6
Calories: 240 kcal
Author: Alison Marras
Ingredients
For the filling
  • 6 cups berries (strawberries, blueberries, raspberries, blackberries)
  • 1/2 lemon juiced
  • 1 Tbsp arrowroot powder
  • 1/2 tsp vanilla extract (omit for AIP or sub vanilla powder)
  • 1 Tbsp honey or maple syrup
For the topping
  • 1/2 cup coconut flour
  • 1/4 cup shredded coconut (unsweetened)
  • 1/4 cup coconut oil
  • 1/4 tsp vanilla extract (omit for AIP or sub vanilla powder)
  • 1 Tbsp honey or maple syrup
  • sprinkle of cinnamon
  • pinch of salt
Instructions
  1. Pre-heat oven to 350f degrees.

  2. Chop strawberries in half and clean remaining berries. Toss into your baking dish (I used a 6x4 dish) with arrowroot powder, lemon, honey/maple syrup, and vanilla. Pat filling down into a single even layer.

  3. In a mixing bowl, add all topping ingredients and by hand, mix with a spoon until crumbles form. 

  4. Pour crumbles evenly over the filling and bake for approx. 20-25 minutes until crumbs are golden-brown and filling is bubbling.

  5. Let rest for 5-10 minutes while getting ice cream, yogurt, or coconut whipped cream ready! 

Recipe Notes

*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.

Nutrition Facts
Mixed Berry Fruit Crisp (AIP, Paleo, Vegan)
Amount Per Serving
Calories 240
* Percent Daily Values are based on a 2000 calorie diet.

 

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Fruit Crisp (Paleo, AIP, Vegan) via Food by Mars

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Hope you enjoy!
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Use #foodbymars to tag your FBM inspired creations! I’d love to see!

**Alison

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14 comments
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  • LynnMay 30, 2018 - 8:46 pm

    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! 🙂
    Thanks! xReplyCancel

    • Alison MarrasJune 1, 2018 - 3:23 pm

      Hey Lynn!!
      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). XOReplyCancel

  • AnnikaJune 2, 2018 - 10:12 pm

    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!ReplyCancel

    • Alison MarrasJuly 13, 2018 - 1:30 pm

      I believe it’s right but will check again. Try just using the template, it doesn’t have to be exact.ReplyCancel

  • AnnikaJune 2, 2018 - 10:46 pm

    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?ReplyCancel

  • 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!!ReplyCancel

    • Alison MarrasMarch 4, 2019 - 1:51 am

      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 🙂ReplyCancel

  • Kristin AudinoMarch 25, 2019 - 1:35 am

    I think the berries were off, I used 6 cups and had to use a 9×13. I did measure after cutting the strawberries.ReplyCancel

    • Kristin AudinoMarch 25, 2019 - 1:39 am

      I also doubled everything else in the recipe.ReplyCancel

  • MaryJune 1, 2019 - 11:06 pm

    This was delicious! I only put berries in the bottom and then followed the topping. This will be a keeper. ReplyCancel

    • Alison MarrasJune 6, 2019 - 3:58 pm

      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.ReplyCancel

  • RebeccaAugust 20, 2019 - 5:19 pm

    Hello! Can frozen fruit be used in this recipe?  Thank you.ReplyCancel

    • Alison MarrasAugust 28, 2019 - 6:35 pm

      Yes, that should work! Just know it might be more watery.ReplyCancel

  • SamanthaMarch 2, 2020 - 1:08 am

    Is it possible to substitute coconut flour for something else for low fodmap? ReplyCancel

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