This summer berry shortcake crumble could not get any simpler! Just toss together your favorite cookie crumbles, add a layer of ripe summer berries, and top with coconut whip cream. You can use whatever fresh summer fruits you have on hand, like strawberries, raspberries, cherries, peaches, or blackberries. I always keep a stash of frozen cookies and raw chocolates in the freeze (for emergencies, ya know), and I make this dessert recipe often, cuz let’s face it there are lots of times when I am craving a fancy “baked” dessert, but I don’t feel like actually baking anything. I have included options below to make this dessert, vegan, egg-free, paleo, and low carb depending on which cookie crumble recipe you choose.
Berry Shortcake Crumble
- 1 cup strawberries
- 1 cup raspberries
- 1/2 cup cherries
- 1/2 cup coconut whip cream
- leaves fresh mint I used chocolate mint leaves
- 4 to 6 shortbread cookies your choice:
- Paleo low carb shortbread cookies recipe
- Low carb nut-free, chocolate chip cookies recipe (omit chocolate chips)
- Vegan "snicker doodle cookies" use donut hole recipe
- Egg-free AIP Paleo cookies recipe omit dried blueberries
Slice strawberries. Slice cherries in half and remove pits.
Crumble cookies into the bottom of each serving dish.
Next add a layer of strawberries, raspberries, and cherries.
Top with coconut whip cream.
Nutrition data varies based on which cookie crumble you choose. Data below is based on making 4 servings and only includes strawberries, raspberries, cherries, and coconut whip cream (does not include your choice of cookie crumble). For lower carbs omit cherries, use mostly strawberries.
- Calories: 76
- Total Fat: 2 grams
- Total Carbs: 14 grams
- Sugar: 7 grams
- Protein: 2 grams