Maple Berry Crisp



  • 7-8 cups (1050-1200 g) mixed berries (strawberries, raspberries, blueberries, and/or blackberries)
  • 3 Tbsp (45 ml) Circle Back Farm organic maple syrup
  • 2 Tbsp (14 g) arrowroot starch (or cornstarch or gluten-free flour)
  • 1 Tbsp (15 ml) lemon juice


  • 1 cup (112 g) almond flour (or almond meal)
  • cup (53 g) shredded or desiccated coconut (or sub almond flour or rolled oats if OK with grains)
  • 1 cup (100 g) roughly chopped pecans (or other nut of choice)
  • ½ cup (96 g) coconut sugar (or organic cane sugar)
  • ½ tsp sea salt
  • 4 Tbsp (60 g) coconut oil or vegan butter
  • 2 Tbsp (30 ml) Circle Back Farm organic maple syrup


  • Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9×13-inch or similar size dish. Top with maple syrup, arrowroot, and lemon juice and toss to combine.
  • To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or a little maple syrup (I added 2 Tbsp (30 ml) more maple syrup).
  • Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
  • Let cool 10 minutes before serving. Serve as is, or with Coconut Whipped Cream or Coconut Vanilla Ice Cream! Store leftovers covered in the refrigerator up to 4 days.

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