The topping takes about 5 minutes or so to throw together. This doesn’t seem like a lot, but it is filling especially when the topping is added. I used about two medium sized berries or three small berries to fill each. I simply slice up a few strawberries and place the cut pieces into my mini Lodge skillets. What I like about using berries in place of the classic apples for this dish is that there is no cooking needed prior to baking.
Find the full recipe for Easy Keto Berry Crisp below and read on for tips, tricks, and pretty pictures. Swap out the apples for your favorite seasonal berries (I used strawberries), make the crispy crumble topping, bake, and top it all off with your favorite (optional… but not really) low carb ice cream. This recipe (and this time of year) has inspired me to come up with a keto and gluten free friendly dish that had similar appeal, but was just as easy (if not easier). The memory alone of how delicious my classroom would smell during this lab makes my mouth water. As we embark on the pre-fall season, I cannot help but think of this delicious crisp.
It was a great lab for students who were just starting out, because it was fairly simple, made a lot of food (which they always liked), and helped focus on knife skills and following basic directions. One of my favorite culinary labs I always did with my Culinary I students during the fall, was Apple Crisp.