No-bake fruit crisps are so underrated! I didn’t even know about them until recently, I mean you always bake a crisp right? Apparently not if you’re innovative – I first found this concept in a raw food cookbook (Ani’s Raw Food Kitchen) where she layers a nut topping with sweet mango chunks. It was so good, I’ve been making all sorts of combinations ever since!
There are so many great things about this recipe, I don’t even know where to start!
You should know that:
it’s super quick and easy
tastes amazing – really… no exaggerating
you get even more health benefits because all these powerhouse berries are raw in their natural state
it doesn’t hurt that it’s red white and blue – just in time for 4th of July picnics
Start by washing all the berries so the raspberries and blueberries have time to dry a bit while you prepare the rest of the recipe. I like to use a tomato corer to hull my strawberries, (it’s super handy when you’re putting up berries for the freezer too)! Slice the strawberries in 1/8″ slices, or into quarters if they’re smaller.
I used a mini food processor to make the topping, but you could make a bigger batch if you have a larger one. Before I had a food processor, I used to finely chop the nuts and then mix the topping together.
Drizzle the berries with maple syrup to taste if your berries aren’t perfectly ripe and need a bit of extra help. You can portion your berries, topping, and whipped cream into individual bowls, or assemble the crisp in 1 bigger serving bowl (glass is nice so that you can see the layers).
This recipe calls for cardamom in the topping and if you’ve never tried it, you’re in for a treat. It has a special affinity with coconut, and it’s key to the flavor of this recipe. I always buy cardamom pods to grind my own at home – it really is worth it because it’s so much fresher than anything I’ve ever bought pre-ground from the store. To grind your own cardamom, remove the little black/brown ‘seeds’ from the pods and grind them to powder in a mortar and pestle. It takes only a couple of minutes to grind the small amount you need for this recipe, and you’ll be rewarded for your efforts!Print
- 12 ounces strawberries, washed & hulled
- 6 ounces blueberries, washed and well drained
- 6 ounces raspberries, washed and well drained
- maple syrup to taste if the berries are at all sour
- Start by washing the berries so they have plenty of time to drain while you prepare the rest of the recipe.
- Slice the hulled strawberries into 1/4″ slices, or quarter them if they’re on the smaller side.
- Place the almonds in a small food processor and process until only small pieces remain. You can experiment to figure out what texture you like the best.
- Add the maple syrup, vanilla extract, cardamom, and sea salt and pulse until a sticky looking mixture forms. It will clump together and fall apart, it shouldn’t be a paste.
- Toss all the berries together and add a small amount of maple syrup if necessary. My berries were plenty sweet, so I didn’t use any extra syrup.
- Portion the berries into 4 individual serving bowls or 1 bigger glass bowl. Scatter the topping over the berries evenly, and top with coconut whipped cream.
Freshly ground cardamom is key in the flavor of this recipe. I buy cardamom pods and grind my own cardamom in a mortar and pestle. This is the only spice I bother doing this for because the flavor really is that much better than what I can buy in the store.
For the coconut whipped cream, the recipe makes 2 different versions for you to choose from. I prefer the looser version which is what is picture here in this recipe.