Summer berry gratin layers fresh berries under a golden, buttery crumble of toasted paleo bread, palm sugar, and cinnamon. The fruit bubbles up sweet and jammy while the crumbs go deep golden on top. Four to six servings of a rustic, old-fashioned fruit dessert made in twenty minutes flat.
SERVES 4 TO 6
Ingredients
4½ cups fresh summer berries
1 tablespoon (15 ml) palm sugar
1 tablespoon (15 ml) vanilla extract
1 pinch salt
3 large slices paleo bread, torn into quarters
¼ cup palm sugar
2 tablespoons (30 ml) coconut oil, softened
Pinch ground cinnamon
Preparation
1.В В Adjust an oven rack to the middle position and preheat the oven to 400°F (200°C).
2.В В Gently toss the berries with the palm sugar, vanilla, and salt, then spread into a 1½-quart casserole or gratin dish.
3.В В Pulse the bread, palm sugar, coconut oil, and cinnamon together in a food processor until the mixture resembles coarse crumbs (about 10 pulses). Sprinkle the crumbs evenly over the fruit.
4.В В Bake the gratin until the crumbs are a deep golden brown and the fruit is hot (15 to 20 minutes), rotating the dish halfway through baking. Let cool on a wire rack for 5 minutes before serving.
Pro Tips
- Toss the berries gently with the palm sugar and vanilla first so every piece is coated — unevenly sugared fruit bakes patchy and bland in spots.
- Pulse the bread crumbs only about ten times. You want coarse crumbs with some texture, not a fine powder that browns too fast.
- Fresh bread crumbs toast more evenly than stale ones here, and the coconut oil helps them turn deep golden in just fifteen minutes.
- Cool five minutes before serving so the fruit settles slightly — the juices are molten straight from the oven.
Frequently Asked Questions
Can I use frozen berries?
Yes — no need to thaw, just add a few minutes to the bake so the fruit heats through and the juices bubble properly.
What bread works for the crumbs?
Any good paleo sandwich bread. The firmer the crumb, the crunchier the topping — soft bread gives a more delicate crust.
Can I make it ahead?
Best baked fresh — the crumble softens over time. You can toss the berries and make the crumb mixture hours ahead, then assemble and bake.
What's the difference from a crisp?
A crisp traditionally uses oats and butter streusel; this gratin uses bread crumbs toasted with coconut oil — crunchier and more buttery.
Recipe Card
Ingredients
Method
- 1. В В Adjust an oven rack to the middle position and preheat the oven to 400°F. 2. В В Gently toss the berries with the palm sugar, vanilla, and salt, then spread into a 1½-quart casserole or gratin dish. 3. В В Pulse the bread, palm sugar, coconut oil, and cinnamon together in a food processor until the mixture resembles coarse crumbs (about 10 pulses).
- Sprinkle the crumbs evenly over the fruit. 4. В В Bake the gratin until the crumbs are a deep golden brown and the fruit is hot (15 to 20 minutes), rotating the dish halfway through baking.
- Let cool on a wire rack for 5 minutes before serving.
