Fresh berries in season are ripe for the picking and inspiration for a delightfully quick, delicious summer dessert. A bowl of 'just picked' juicy berries are sweet enough on their own, but this crisp baked with very little sugar, fresh lemon, a topping of oats and coconut flour delivers light texture and flavor with each bite.

Whether you head to a local market, farm stand or pick your own, berries are one of summer's best treats. Be sure to pick up extra, you may want to double this recipe because there won't be left-overs, I can guarantee that!

Raspberry-Blueberry with Lemon Crisp

Serves 4-6


Berry Mixture:

2 cups raspberries

2 cups blueberries

1 Tbsp arrowroot powder (or corn starch)

1 Tsp raw sugar

1 Tbsp lemon zest

1 Tbsp lemon juice


1/4 cup chilled unsalted butter, cut into small pieces

3/4 cup quick oats

2 Tsp raw sugar, separated

1 Tsp light brown sugar

1/3 cup coconut flour


Preheat oven to 350ºF.

Gently wash berries and set on a paper towel-lined colander to drain; place berries into a 6x8 inch (or 7x9 inch) ceramic baking dish.


Add arrowroot powder, sugar, lemon zest and lemon juice; gently combine to coat berries.

In a medium bowl, whisk flour, oats and 1 teaspoon sugar together; cut in butter, using a pastry blender or 2 knives, until topping resembles small crumbs.

Sprinkle topping evenly over the berries, then sprinkle with 1 teaspoon sugar. Bake for 35-40 minutes until the top is golden and fruit is bubbly. Remove baking dish to a rack and allow to cool 15-20 minutes before serving with a dollop of vanilla ice cream or frozen yogurt, or fresh whipped cream.