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    Home >> Baked Goods: Breads, Cakes and More

    Low-Carb Berry Cherry Crisp (Grain-Free, Sugar-Free, Paleo, Vegan)

    Published: Aug 8, 2019 · Modified: Jul 22, 2022 by Emily · This post may contain affiliate links · 26 Comments

    Juicy burst berries & cherries topped with a crispy crumb topping! This EASY fruit crisp comes together in minutes using healthy ingredients. No gluten/grains, dairy, eggs, sugar or artificial sweeteners. (Paleo, Vegan, Low-Carb/Keto)  Jump to RecipeBerry Cherry Crisp (Paleo, Vegan, Low-Carb) PrettyPies.com

    WHY DID I WAIT

    I don't know why it took me SO long to make a fruit crisp! Was it because I hated cooked fruit for 30+ years?? lol, possibly!

    A couple of years ago, I FINALLY decided to make baked fruit desserts. First, Blueberry Cream Pie, then Peaches & Cream Pie. Then Peach & Blueberry Cobblers (which my family went NUTS for!)

    But I like this CRISP even MORE. I love it for so many reasons. Not only because it's so quick and easy to make, but the flavors and textures are out of this world!

    The blueberries burst into an AMAZING flavor explosion underneath the crisp topping that's like a warm, freshly baked cookie!  Just the right ratio of fruit to crumbs.

    Traditionally, crisps are made with oats, regular flour, sugar and butter, which is one of the reasons I hadn't tried them -- I don't use ANY of those ingredients!

    But I found a way to replicate the crisp topping without using grains, dairy or sugar! 

    If you're Paleo, Vegan and/or Low-Carb, DON'T WAIT to make this crisp. For real, get to it stat! 

    Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 
    Berry Cherry Crisp (Paleo, Vegan, Low-Carb) PrettyPies.com

    The 1-MINUTE Topping

    Not only can you replicate the oat/flour/butter/sugar texture and flavor, but you can do it in one minute!

    Seriously. ONE minute! Can you even believe this?! 

    Throw ALL your ingredients into a food processor (I use this one):

    1. Whole, dry roasted almonds (for a coarse crumb texture)
    2. Large coconut flakes (to mimic oats)
    3. Monkfruit or coconut sugar (to replace refined sugar)
    4. Almond flour (to replace wheat flour)
    5. Buttery coconut oil (to replace butter)
    6. Cinnamon & salt (for warmth and flavor!)

    Push the button and pulse a few times. Make some nice big crumbs.

    And that's it! It's ready to go on top of your fruit!
    Berry Cherry Crisp (Paleo, Vegan, Low-Carb) PrettyPies.com

    Speaking of fruit...

    There are some things to consider:

    I chose to use blueberries and cherries, but I would image this recipe works JUST as well using many other types of fruits.

    Chopped strawberries, raspberries, blackberries, peaches, maybe even apples, pears, .. what else can you think of? It might work!

    Cherries are higher in sugar (plus I REALLY love blueberries) so I only used ½ cup of cherries.

    Feel free to use ANY fruit you wish. Just make sure it's chopped roughly in uniform sizes for even baking.

    Side note: the macros are essentially the SAME whether you use cherries as stated, or all blueberries (which surprised me!) But that's what it said on Cronometer.com! Berry Cherry Crisp (Paleo, Vegan, Low-Carb) PrettyPies.com

    CHERRY HACK

    If you love cherries, but DON'T love the time it takes to remove all the pits, you've gotta try this amazing cherry-pitting HACK that a reader told me about recently.

    A major time-saver!!

    What you need is a medium size piping tip typically used for frosting (pictured above).

    Place it right over the stem, push down and it grabs the pit and you can pull it right out!

    AMAZING.Berry Cherry Crisp (Paleo, Vegan, Low-Carb) PrettyPies.com

    How to Sweeten without Sugar

    Even though fruit is naturally sweet, and baking does intensify the sweetness, I still recommend adding some sweetener. Especially if your berries are more tart (if they're super sweet, you can scale back your sweetener a little)

    To make this crisp delightfully sweet without using any refined sugar, use powdered monkfruit or powdered coconut sugar. Other dry sweeteners that measure 1:1 with sugar should work, too.

    If you don't have the powdered form, you can make your own! You may have heard me talk about this 100x, but it's so magical I can't stop sharing about it!

    To make your own Homemade Powdered Sugar:

    1. Place your monkfruit or coconut sugar granules in a small blender (I use this small but powerful Ninja blender with a smoothie size cup)
      • Add enough so the blade will be covered during blending (About ⅓ cup or more)
    2. Blend for 10-20 seconds until powdered. et VOILA! It's done.

    Coat your fruit in the powder, place it in your baking dish and it's ready for the topping!Berry Cherry Crisp (Paleo, Vegan, Low-Carb) PrettyPies.com

    Use Ramekins for Individual Servings

    This recipe makes six individual portions, which is perfect for entertaining, portion control, and overall cuteness-factor 😉

    I found these ramekins at Pier 1 for around $1.50 each. Score!

    Since the're ceramic, they are both oven-safe and dishwasher-safe. I baked my berry crisps on a baking sheet for ease of transport.

    Confession: I only bought 4 ramekins, when I should've gotten six. For the other two servings, I used a medium glass bowl that fit 2 portions and was oven safe. It worked great, too!Berry Cherry Crisp (Paleo, Vegan, Low-Carb) PrettyPies.com

    Bake until BUBBLY

    Golden brown on top, buttery crisp, and sizzling underneath! The EPIC combination of textures!

    When these crisps reach the end of baking, the fruit inside will burst and the juices will start to bubble up. You'll hear the sizzle!

    Baking the fruit enhances and concentrates the flavor and creates an amazing soft fruit texture.

    If you REALLY want to make it EPIC: add a scoop of my homemade dairy-free keto vanilla ice cream!! YASSS.Berry Cherry Crisp (Paleo, Vegan, Low-Carb) PrettyPies.com

    OMG GOOD (freshly baked OR as leftovers!)

    Juicy, tender, FLAVORFUL, crispy, crunchy, crumbly!! I can't get enough of this CRISP.

    And you know what! I like it even better the next day when it's COLD. Soooo dang GOOD because the topping solidifies into a crispy COOKIE. I freaking Love it So Much.

    If you make this recipe, leave a star rating below and be sure to tag me on Instagram #prettypies so I can see!

    Check out this ONE MINUTE video to see how EASY this is to make!

    Berry Cherry Crisp (Paleo, Vegan, Low-Carb) PrettyPies.com

    Low Carb Berry Cherry Crisp (Paleo & Vegan)

    Simmering berries and cherries topped with warm crispy crumbs-- without the grains, dairy and sugar! Add a scoop of dairy-free ice cream for even more deliciousness!
    4.74 from 15 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 6 servings
    Author: Emily

    Equipment

    • Food Processor

    Ingredients

    US Customary - Metric

    Fruit:

    • 1 ½ cups blueberries
    • ½ cup cherries - pitted and chopped
    • 2 Tbs powdered monkfruit - (see notes)

    Topping:

    • ½ cup almonds
    • ¼ cup large coconut flakes
    • ¼ cup monkfruit granules  - or coconut sugar for non low-carb
    • ⅓ cup fine almond flour
    • 2 Tbs buttery coconut oil
    • ½ teaspoon cinnamon
    • Pinch of pink salt

    Instructions

    To prepare:

    • Preheat oven to 350.
    • Place fruit in a mixing bowl and sprinkle with powdered monkfruit. Stir to coat.
    • Divide fruit among 6 ramekins.

    To make the topping:

    • Pulse together all ingredients in a food processor for a few seconds until a coarse crumb forms.
    • Scoop roughly ¼ cup topping onto each ramekin.
    • Bake for about 20 minutes until fruit is bubbly and topping is lightly golden.
    • Allow to cool for 5 minutes before serving. Serve warm or chilled (with a scoop of homemade ice cream if you like!)

    Notes

    To store:
    Keep refrigerated for 5-7 days, in an airtight container. Freezing not recommended.
    Fruit Swap:
    Use any berries or stone fruit you like! Frozen work, too, but thaw them first so there's not too much moisture.

    To make your own Homemade Powdered Sugar:

    1. Place your monkfruit or coconut sugar granules in a small blender (I use this small but powerful Ninja blender with a smoothie size cup)
      • Add enough so the blade will be covered during blending (About ⅓ cup or more)
    2. Blend for 10-20 seconds until powdered. et VOILA! It's done.
    Nutrition Facts
    Low Carb Berry Cherry Crisp (Paleo & Vegan)
    Amount per Serving
    Calories
    191
    % Daily Value*
    Fat
     
    15.5
    g
    24
    %
    Carbohydrates
     
    23.7
    g
    8
    %
    Fiber
     
    3.7
    g
    15
    %
    Sugar Alcohol
     
    12.3
    g
    Net Carbs
     
    7.7
    g
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @emily.likes.food #prettypies!

    Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

    Featured Products:

    Blanched Almond Flour from:

    • Thrive Market {use my referral link to save 25% on your first order}
    • Amazon

    Lakanto Monkfruit from:

    • Thrive Market  {use my referral link to save an extra 25% on your first order}
    • Amazon
    • Lakanto.com Click here {use code PRETTYPIES to save 20% on every order}

    Buttery Coconut Oil from Thrive Market {use my referral link to save an extra 25% on your first order}

    Coconut Flakes from Amazon

    Approx. Macros

    • Cal 191
    • Fat 15.5 g
    • Carb 23.7
    • Fiber 3.7
    • Sugar Alcohol 12.3
    • Net Carb 7.7
    • Protein 4.2

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    Filed Under: Baked Goods: Breads, Cakes and More, Low-Carb Tagged With: almonds, baked, blueberry, fruit, low carb, pie, summer

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Hayley

      August 08, 2019 at 3:35 pm

      Hi there! I can't wait to try this. Would I be able to use Snappy coconut oil for this? Thank you!

      Reply
      • Emily

        August 08, 2019 at 3:45 pm

        Yes you can, although that one doesn’t have butter flavor added. But it’s good without it too 🙂
        If you happen to have butter extract, you can add a dash of that in.
        Hope you enjoy!

        Reply
    2. Frances

      August 08, 2019 at 3:52 pm

      How did you get 7.7 net carbs
      Coconut sugar isn't low carb/keto friendly

      Reply
      • Emily

        August 08, 2019 at 3:53 pm

        Coconut sugar is listed as an alternative. I used monkfruit granules.

        Macros were calculated using Cronometer.com 🙂

        Reply
    3. Sandra

      August 08, 2019 at 9:35 pm

      Looks delicious but how did you get from 23.7 carbs to 7.7 net carbs?

      Reply
      • Emily

        August 08, 2019 at 9:44 pm

        (Total carb) - (fiber) - (sugar alcohol) = net carbs.
        The monkfruit sweetener contains ~12.3 g sugar alcohol. Forgot to list that in the macros. Hope that clears things up.

        Reply
    4. Patricia

      August 08, 2019 at 10:15 pm

      So, where did you g your cherry pitter? I could not find it on Amazon

      Reply
      • Emily

        August 08, 2019 at 10:21 pm

        I used an icing tip from my cake-decorating kit You can find it here on Amazon: https://amzn.to/2YxLMNS

        Reply
    5. Sara

      August 08, 2019 at 11:17 pm

      Sugar free means there is no sugar. Fruit is sugar.

      Reply
      • Emily

        August 09, 2019 at 7:03 am

        To me it means a sugar-free sweetener was used. All plants have sugar (carbohydrates) in them, but not added sugar. 🙂

        Reply
    6. Chris

      August 09, 2019 at 1:39 pm

      Of we didn't want to use any sugar or artificial sweetner..could we just use something as a thicker..any idea
      Looks delicious by the way

      Reply
      • Emily

        August 09, 2019 at 1:44 pm

        Thanks!
        Sure! You can sub 1-2 Tbs tapioca starch instead of sweetener to coat the fruit as a thickener. I would probably add a little squeeze of lemon juice along with it.
        Hope you enjoy!

        Reply
      • Linda

        September 09, 2020 at 6:26 pm

        5 stars
        Love this! I have used this with many fruit combinations & spices. The ramekins make it look so classy when you serve this. Never disappointed. Thanks Emily

        Reply
        • Emily

          September 09, 2020 at 7:27 pm

          Yay! You are so welcome.

          Reply
    7. Betsy Harmon

      August 13, 2019 at 5:11 pm

      I tried these last Saturday night for company. Everyone couldn't believe there was NO added sugar and the crumbles, to die for. Made this again last night and doubled the crumbles. Once again, it was a huge hit!!

      Not sure what I'll try next, maybe an ice cream!

      Reply
      • Emily

        August 13, 2019 at 5:54 pm

        Awesome!! It’s my favorite thing when people can’t believe the ingredients, haha. I can’t believe there’s no sugar myself!

        Double crumbles, that sounds brilliant! So glad everyone liked it!

        Let me know what you try next

        Reply
    8. Judy

      August 14, 2019 at 12:44 pm

      I do keto and 7.7 g net carbs is rather high if you're keeping your net carbs below 20 per day. So I'm thinking maybe use a little less monk fruit sweetener and a little less of the fruit for even a lower count net carbs. Thanks for the recipe! Looks yummy.

      Reply
      • Emily

        August 14, 2019 at 12:47 pm

        Monk fruit is zero net carbs so feel free to use as much as you need 🙂 But you can definitely use less fruit or make smaller portions to reduce the carbs if you’d like. Hope you enjoy!

        Reply
    9. Noelle

      December 27, 2019 at 7:30 am

      5 stars
      I thought this was delicious! I lived the topping. You have given me an alternative to pie to make for my husband. Thanks!

      Reply
      • Emily

        December 27, 2019 at 7:34 am

        So glad you enjoyed! You are welcome! 🙂

        Reply
    10. Ryan

      January 06, 2020 at 9:29 pm

      5 stars
      Amazing and easy. I used some frozen fruit I already had. Raspberries and blueberries. I nuked then for about 10-15 seconds enough to coat with the monk fruit. Also I used Swerve since that’s what I had and these are seriously delicious.

      Reply
      • Emily

        January 06, 2020 at 10:55 pm

        So glad you liked them! Thanks for your review 🙂

        Reply
    11. Tess McAvoy

      October 26, 2021 at 11:29 am

      Can I use regular butter instead of buttery coconut oil?

      Reply
      • Emily

        October 26, 2021 at 11:30 am

        Yes that should work too 🙂

        Reply

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