Triple Berry Crisp

This riff on a classic crisp skips blueberries—they’re just a little higher in carbs. Top with a spoonful of yogurt for some creaminess.

TOTAL TIME: 40 MIN / MAKES 10

Nutrition (per serving): 170 calories, 4 g protein, 9 carbohydrates, 5 g fiber, 3 g sugar, 15 g fat, 3 g saturated fat, 35 mg sodium

INGREDIENTS

  • Cooking spray, for baking dish
  • 1 (6-ounce) package raspberries
  • 1 (6—ounce) package blackberries
  • 1 cup hulled and sliced strawberries
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1 teaspoon stevia, divided
  • 1 teaspoon vanilla extract
  • 2 tablespoons plus
  • 3/4 cup almond flour, divided
  • 3/4 cup finely chopped pecans
  • 2 tablespoons ground flax seed
  • 1/4 teaspoon cinnamon
  • 3 tablespoons butter, softened

DIRECTIONS

  1. Preheat the oven to 3500 and grease an baking dish with cooking spray. In a large bowl, mix berries, lemon zest, lemon juice, % teaspoon stevia, vanilla, and 2 tablespoons almond flour until combined. Spread mixture into bottom of prepared baking dish.
  2. In a medium bowl, add remaining 3/4 cup almond flour, pecans, flax seed, cinnamon, remaining % teaspoon stevia, and butter. using a fork or clean hands, toss until coarse crumbs form. Sprinkle over berries.
  3. Bake until crumble is golden, about 30 to 35 minutes, checking and covering with foil if browning too much. Cool slightly before serving.