Paleo Blueberry Crisp

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This paleo blueberry crisp recipe uses alternative flours that add a lovely, light texture to this dessert.

This paleo blueberry crisp recipe uses alternative flours that add a lovely, light texture to this dessert. This crisp has no gluten or processed sugar, but it doesn't skimp on flavor!

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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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lemon on a juicing dish

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.

blueberries in a baking pan

In another bowl, whisk together the almond flour and arrowroot flour.

dry ingredients in a mixing bowl with dishes and lemons in the background

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.

unbaked paleo blueberry crisp in a speckled baking dish

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.

This paleo blueberry crisp recipe uses alternative flours that add a lovely, light texture to this dessert. This crisp has no gluten or processed sugar, but it doesn't skimp on flavor!

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This blueberry crisp recipe uses alternative flours that add a lovely, light texture to this dessert. This crisp has no gluten or processed sugar, but it doesn't skimp on flavor!

Paleo Blueberry Crisp

WholesomeSkillet.com | Constance Smith
This paleo blueberry crisp recipe uses alternative flours that add a lovely, light texture to this dessert. It's gluten free, sans processed sugars, but doesn't skimp on flavor!
5 from the First Vote
Prep Time 10 mins
Cook Time 45 mins
Course Sweets, Treats & Desserts
Servings 8

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

Calories: 328kcalCarbohydrates: 27gProtein: 5gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 7mgPotassium: 131mgFiber: 5gSugar: 15gVitamin A: 62IUVitamin C: 12mgCalcium: 51mgIron: 1mg

NOTE: All nutritional information is autogenerated and estimated, exactness is not guaranteed.

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