grain-free berry crisp with spiced cashew cream


I’m jumping the gun a little bit with this recipe. Even though spring remains elusive to us here in Toronto, I was simply too excited for spring and summer produce to hold off on making something with berries and lots of them.  While there’s nothing quite like a peak-of-the-season berry, frozen berries stand in nicely in this recipe.

No, let me re-phrase that: they stand in amazingly, beautifully and deliciously!

Finally, my impatience has paid off.


One bite of this dish and I was transported into berry heaven. Every bite was like a revelation. And I know that’s a big word. But oh man.

Baking the berries gave them a rich sweetness that just can’t be matched and the grain-free topping gives a delicious crunch and nuttiness that pairs beautifully. I decided to make a spiced cashew cream to top it and it’s not too sweet but super creamy and just the perfect pairing.

Nutritionally speaking, this crisp is also pretty bomb. Tons of healthy fats and fibre from the nuts, it’s low glycemic thanks to the berries and packed with antioxidants. I even soaked the nuts I used beforehand to make them more digestible (releases phytic acid). This is definitely a breakfast you can feel good about starting your day with. Or a dessert to end the day ;)

I’ve been getting into grain-free baking a lot more recently, I’ll explain why in a future post. While making raw dishes is usually the easiest way to go grain-free (at least for the inexperienced like myself), I wanted to challenge myself with some baking. And anyway, a warm berry crisp when it feels like 0 degrees sounds so much more appealing no?


I used berries here, but feel free to switch up the fruit! I’ll bet peaches and strawberries or even mango would be amazing as we head into summer!

Grain-Free Berry Crisp with Spiced Cashew Cream (Vegan, Gluten-free, Sugar-Free, Paleo, SCD)


Ingredients (6 servings)

  • 1/2 cup chopped walnuts, soaked
  • 1/2 cup chopped pecans, soaked
  • 1/4 cup coconut oil, softened
  • 1/2 cup hazelnut flour
  • 1/4 cup coconut flakes
  • 1/4 cup honey
  • 1 1/2 cups blueberries, frozen
  • 1 1/2 cups raspberries, frozen

Spiced Cashew Cream

  • 1/2 cup cashews, soaked
  • 4 cloves
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 2 all spice pods
  • 2 tsp honey
  • 5 tbsp water
  • 1/2 tsp vanilla


Soak your walnuts and pecans overnight or for a few hours. Drain and rinse when ready to proceed with recipe.

Preheat oven to 375 and grease an 8×8 square baking pan with coconut oil.

Combine all crisp ingredients except the berries in a bowl. Add the berries to the bottom of your prepared pan and spread them out evenly. Next put the crisp mixture on top, carefully spreading it out so it's even on top of the berries.

Bake for 45 minutes, until the crisp topping is a little crunchy. Allow to cool for a few minutes before serving. Serve with spiced cashew cream. This recipe freezes great too!

To make the cashew cream: soak your cashews overnight and in the morning drain and rinse them. Add them to the blender with the rest of the ingredients and blend until smooth. Store in the fridge.

This recipe is being shared on Allergy-Free Wednesdays!

And one more thing!


If you could all head over to Ethical Ocean and vote for my Raw Chocolate-Coated Key Lime Pie, in the Eat What’s Good Vegan Recipe Contest, that would be amazing!. You can vote everyday so even if you voted once I would sure appreciate a second (or third, or tenth!). Thanks!


34 thoughts on “grain-free berry crisp with spiced cashew cream

  1. Aw yum!! Gabby, this looks so delicious! I always keep frozen berries in my kitchen… especially cos Australia isn’t a great berry producing country and the season is so short. Love the idea of grain-free crumble too. It looks so deliciously golden and yummy!! Thanks for sharing! x

  2. This sounds so phenomenal! I just made a fruit crumble the other day and I must agree with you- it is perfect fro this time of year!

    So, I just found that wordpress has dropped all the wordpress blogs I subscribe too. ALL of them. I just thought you were busy and taking a little blogging break, only to find out that I’ve been missing you for, like, a month! Boo! I’m resubscribing right now. :-)

  3. Man I just want to rach through the screen and take hold of that plate and start shoveling big spoonfuls into my mouth all while trying to breathe in between bites- this looks so AMAZING! (I am also super happy to see another honey loving vegan :)…such a sensitive topic I know! )

    • Thanks my dear :)

      Yes honey is such a sensitive issue isn’t it? I refrained from using it one here for so long, but I just decided to go with it. Raw honey is so nourishing and healthful and as long as you know the bee keeper and can be sure the bees are treated appropriately, I think it’s ok!

  4. Can this be part of (one of) our dinner(s) of wonderment once I’m back in Toronto, dear heart? It looks magical.

    I hope you’ve got sunshine up there right now.

  5. Yum yum yum my dear!!! This looks incredible, I almost made a berry crumble the other day… it’s still on my mind and now I see yours. Such a great summer dessert!

  6. Delicious! I was excited just reading the title of this post :) I love that you used frozen berries because other than strawberries, they’re pretty much all I use – the fresh type are never affordable in Australia. I think I’d want this for breakfast and dessert and possible in between…

  7. Yummo! I LOVE baked berries…. plus I am making cashew cream a lot these days, so your spiced version sounds like the perfect new variation to try. Voted for you too :)

  8. OMG YUM!!!! This looks so beautiful Gabby! I’ve been a total berry freak lately and this looks like the perfect way to enjoy them. I bet cherries would be great too… and luckily the frozen ones aren’t nearly as expensive as the fresh ones! Thanks for another amazing recipe!!

  9. Voted again! Can’t remember how many times this is now… this recipe just seriously rocks!

    And so does your grain-free breakfast!!! I’m super excited to try it out. I’m trying to do a fair amount of grain-free myself. Not completely, but only a few times a week and need to switch up the fresh fruit and smoothie routine. This seriously looks amazing! I have never come across hazelnut flour, so I’ll try out almond, I’ll be it works fine. And your spiced cashew cream looks so *creamy*. Is that vitamix you have???? My blender is on the fritz and my hubby promised a vitamix for my b-day (still 3 months away – though I’ve been waiting 3 years!), but others have said Blendtech is good too. What do you have?

    • Thanks for your support Kimmy!

      Almond flour would defintiely work! I just happened to have hazelnut so figured why not? 

      I actually only use a Nutribullet! It’s small but does the trick! One day I will have a high speed blender though..I am debating the merits of the Vitamix and Blendtec too for when I eventually decide to get one. The Vitamix has such a loyal following but I really like how the Blendtec is evolving. Oh decisions…

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