This paleo blueberry crisp recipe uses alternative flours that add a lovely, light texture to this dessert.
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Because there is no wheat flour or processed sugar, this recipe is great for those who are on special diets and avoiding sugar or gluten. But this crisp doesn’t skimp at all on flavor!
To make this paleo Blueberry Crisp you will need:
- blueberries (fresh or frozen)
- lemon juice
- lemon zest
- vanilla extract
- sea salt
- coconut sugar
- arrowroot starch
- almond flour
- walnuts
- maple syrup
- coconut oil
- mixing bowls
- square baking pan
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To begin, preheat your oven to 375 degrees.
Grease a square baking pan (I use coconut oil) and set it aside for now.
Place the blueberries in a bowl. Sprinkle in the lemon juice, lemon zest and vanilla extract. Stir them together.
In a small dish, mix the coconut sugar, arrowroot flour and salt. Sprinkle this over the blueberries and stir to coat.
Spread the mixture into the prepared baking dish.
In another bowl, whisk together the almond flour and arrowroot flour.
Add in the chopped walnuts, maple syrup and coconut oil. Stir this together to create a crumbly mixture.
Sprinkle the mixture over the top of the blueberries.
Bake the dessert for 40-45 minutes, or until the blueberries start to bubble, and the crust begins to get golden.
Serve as is, or with whipped cream or ice cream if you wish.
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Paleo Blueberry Crisp
Ingredients
For the Filling
- 6 c blueberries - fresh or frozen ( if frozen, do not thaw)
- 1 1/2 teaspoon fresh lemon juice
- 1 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon vanilla extract
- 1 pinch sea salt
- 1/3 cup coconut oil - melted
- 2 Tb arrowroot starch/flour
For the Topping
- 1 c fine almond flour
- 2 Tb arrowroot flour/starch
- 1/2 c walnuts - chopped
- 2 Tb maple syrup - real, organic
- 2 Tb coconut oil - melted
Instructions
- To begin, preheat your oven to 375degrees.
- Grease a square baking pan (I use coconut oil) and set it aside for now.
- Place the blueberries in a bowl. Sprinkle in the lemon juice, lemon zest and vanilla extract. Stir them together.
- In a small dish, mix the coconut sugar, arrowroot flour and salt. Sprinkle this over the blueberries and stir to coat.
- Spread the mixture into the prepared baking dish.
- In another bowl, whisk together the almond flour and arrowroot flour. Add in the chopped walnuts, maple syrup and melted coconut oil. Stir this together to create a crumbly mixture.
- Sprinkle the mixture over the top of the blueberries.
- Bake the dessert for 40-45 minutes, or until the blueberries start to bubble, and the crust begins to get golden.
- Serve as is, or with whipped cream or ice cream if you wish.
Nutrition
NOTE: All nutritional information is autogenerated and estimated, exactness is not guaranteed.