Paleo Berry Crisp

Instructions

1. Step 1

   Preheat the oven to 180°C with a rack in the center. Set out the baking dish.

   Cookware: baking dish, oven

2. Step 2

   Combine the berries, arrowroot, lemon juice, 30 ml maple syrup, and vanilla extract in a mixing bowl. Fold gently until the berries are evenly coated.

   Ingredients used: 16.0 gr Arrowroot Flour, 15.0 ml Lemon Juice, 30.0 ml Maple Syrup, 600.0 gr Mixed Berry, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, Silicone spatula

3. Step 3

   Transfer the berry filling to the baking dish and spread it into an even layer.

   Cookware: baking dish, Silicone spatula

4. Step 4

   Combine the ground almond, pecans, coconut, cinnamon, and salt in a clean mixing bowl.

   Ingredients used: 120.0 gr Almond, 1.5 gr Fine Salt, 3.0 gr Ground Cinnamon, 90.0 gr Pecan, 40.0 gr Unsweetened Shredded Coconut

   Cookware: mixing bowl

5. Step 5

   Stir the coconut oil and remaining 30 ml maple syrup into the dry topping until moist clusters form.

   Ingredients used: 60.0 ml Coconut Oil, 30.0 ml Maple Syrup

   Cookware: mixing bowl, Silicone spatula

6. Step 6

   Scatter the topping evenly over the berry filling without pressing it down.

   Cookware: baking dish

7. Step 7

   Bake at 180°C for 35–40 minutes, until the filling bubbles around the edges and the topping is golden.

   Timer: 35 min (fixed)

   Cookware: baking dish, oven

8. Step 8

   Place the baking dish on a wire rack and cool for at least 15 minutes before serving.

   Timer: 15 min (fixed)

   Cookware: baking dish, wire rack