Gluten Free Triple Berry Crisp
photo by recipe author


Servings: 8
Preparation Time: 35 minutes

  • 1 cup fresh blackberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh pineapple, chopped
  • 1 cup almond flour*
  • 1/3 cup coconut flour
  • 1/3 cup arrowroot starch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 tablespoon raw honey
  • 1/2 cup palm shortening

Combine berries and pineapple in a baking dish.

In a bowl, mix together almond flour, coconut flour, arrowroot starch, cinnamon, ginger and baking soda. Cut in honey and palm shortening until mixture is crumbly. Sprinkle crumbs over berries.

Bake at 350° for about 30 minutes or until crumbs start to brown.

Serve with fresh coconut whipped cream, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!