Healthy Blueberry Crisp (GF, Paleo)

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This Paleo Blueberry Crisp recipe uses alternative flours that add a lovely, light texture to this dessert.

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

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 healthy 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
lemon on an antique jadeite juicer

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.

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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 speckled blue and white pan

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

blueberry crisp dry ingredients in a bowl

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 blueberry crisp

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/ ice cream if you wish.

healthy blueberry crisp
This healthy 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. It's gluten free, sans processed sugars, but doesn't skimp on flavor!

Healthy Blueberry Crisp Dessert

Constance Smith – Cosmopolitan Cornbread
This Paleo Blueberry Crisp recipe uses alternative flours that add a lovely, light texture to this dessert. It's gluten free and has no processed sugars, but doesn't skimp on flavor!
5 from 2 votes
Prep Time 10 minutes
Cook Time 45 minutes
Course Paleo or Low Carb, Sweets, Treats & Desserts
Cuisine American
Servings 8
Calories 323 kcal

Ingredients
  

For the Filling

  • 6 c blueberries, fresh or frozen
  • 1 1/2 teaspoon fresh lemon juice
  • 1 1/2 teaspoon fresh lemon zest
  • 1 pinch sea salt
  • 1/3 c coconut sugar
  • 2 Tb arrowroot starch/flour

For the Topping

  • 1 c fine almond flour
  • 2 Tb arrowroot starch/flour
  • 1/2 c walnuts, chopped
  • 2 Tb maple syrup
  • 2 Tb coconut oil, melted

Instructions
 

  • To begin, preheat your oven to 375° (F).
  • 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/ ice cream if you wish.
  • Enjoy!

Nutrition

Calories: 323kcalCarbohydrates: 27gProtein: 5gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 7mgPotassium: 131mgFiber: 5gSugar: 15gVitamin A: 62IUVitamin C: 12mgCalcium: 51mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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2 thoughts on “Healthy Blueberry Crisp (GF, Paleo)”

  1. I found this in your Blueberry blog/email today. I haven’t made it yet but will when blueberries are in season here. A question and a suggestion. There’s 1/3 cup melted coconut oil listed in the Filling ingredients but it’s not in the directions. Is this only used to grease the pan?
    May I suggest you add Vegan and Plant Based as tags? It might expose the recipe to a wider audience who are always looking for good plant based dessert recipes. Like me!

    Reply
    • Thank you so much for bringing that to my attention! The ingredient in the filling was actually supposed to be coconut sugar. I mentioned it in the instructions, but somehow accidentally listed it as coconut oil twice. I’ve fixed it. :)

      Reply

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