Low Carb Berry Crisp

I recently bought two packages of big, beautiful blackberries. Unfortunately both were extremely tart, so I decided to turn them into a crisp and hope they sweetened up that way. Luckily this recipe turned out great (Evidence: I ate two bowls topped with low carb ice cream for lunch the day I made it and Emma gobbled down the remainder later that evening)

The berries were much sweeter after they were baked


Two 6 oz. packages of fresh blackberries (I am sure other berries or even peaches would work just as well)

1 Tablespoon of sweetener (I used an erythritol/stevia blend. If you have sweet berries already you probably do not even need the sweetener)

For the crumble topping:

3 Tablespoons of melted butter

1/4 cup of old fashioned oats (I know they add to the carb count {13 carbs per 1/4 cup) so you can reduce them to a 1/8th cup and increase the almond flour if you desire a lower carb dessert)

1/2 cup of almond flour

1/4 teaspoon baking powder

1/8 teaspoon of baking soda

1/2 Tablespoon of sweetener (After you mix together the topping, make sure to sample it and see if you would like it any sweeter before you bake it)

1/2 teaspoon of cinnamon

{This recipe makes 4 smallish servings, so double it up if you need more!}


1. Preheat the oven to 350 degrees

2. Grease a 8 x 8 baking dish. Then pour in the berries and sprinkle a tablespoon of sweetener over them.


3. In a small bowl, mix together all of the dry crumble topping ingredients and then work in the melted butter.

4. Next you will scatter the crumble mixture on top of the berries, making sure they are mostly covered.

5. Bake for 40-50 minutes (Mine took closer to 50 minutes to get done, but I would start checking at 40 minutes to see if the topping is nice and golden brown yet)

6. Cool slightly and then serve with ice cream or a whipped cream topping if desired.

I cut back the ice cream on the second serving (See I have restraint)



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