Paleo Blueberry Crisp (vegan, gluten-free, dairy-free)

This paleo blueberry crisp is entirely maple-sweetened with a delicious walnut and almond flour based topping! It’s also vegan, gluten-free, grain-free and dairy-free.

First off, if you don’t want a grain-free crisp, try my vegan blueberry crisp. It uses white whole wheat flour and has a nice, thick layer of topping!

So for this paleo blueberry crisp, I used the same topping that’s in my paleo apple crisp. People seem to love that recipe and I figure why fix what’s not broken?

Paleo Blueberry Crisp (vegan, grain-free, gluten-free, dairy-free)

There’s a cup of chopped walnuts or pecans in the topping. You can use a knife for the chopping but the last time I made this, I realized it’s a whole lot quicker to toss the nuts in the food processor and pulse a few times.

I don’t recommend doing that in a high-speed blender like a Blendtec, though. It chops them too unevenly and you’ll end up with some pieces that are on their way to becoming nut butter and then some pieces that didn’t get chopped at all.

To top it off, I recommend using this paleo vegan vanilla sauce. And this is kind of weird, but I think this paleo vegan maple cream frosting would also be awesome alongside it.

Paleo Blueberry Crisp (vegan, grain-free, gluten-free, dairy-free)

You can see in the pictures of the frosting post that it’s not super firm like a regular frosting. And when you make it and before chilling, it kind of has a whipped cream consistency. And the maple combined with the blueberries?! So good!

If you can’t have sugar, try this Keto Blackberry Cobbler for another summertime treat! It looks great.

If my blueberry crisp doesn’t strike your fancy, this gluten-free berry crisp from Crunchy Creamy Sweet also looks delicious! If you’ve already moved on to apples and away from berries, try this old-fashioned apple crisp from Barefeet in the Kitchen!

This paleo blueberry crisp is super easy and straight-forward so I’m done talking about the recipe. Scroll down if you want to skip over my little life update!

Like I mentioned in my last post, these no-bake oatmeal cookies, I’m 6 1/2 months pregnant and we’ve moved to Munich! I had lived in Berlin for 8 years and wanted to move almost from the very beginning, so to say that I’m happy about the move is an understatement.

Paleo Blueberry Crisp (vegan, grain-free, gluten-free, dairy-free)

We’ve been here for 6 weeks but it looks like we’ve just moved in. The kitchens in Germany come empty and we don’t even have a kitchen sink yet. Or a sofa, a table and places to sit. But that’s all okay because I’m just so happy to be out of Berlin. :D

A big part of the reason why we’re not all settled in yet is because I’m not really doing anything to help. I can’t build furniture and even unpacking boxes doesn’t really work well for me at this point (thanks to some lovely pelvic bone pain that makes doing anything painful).

A huge thank you to my husband who is doing all the moving in business, housework, and grocery shopping while I sit on my exercise ball and prepare posts for the first few months after the baby is born! Thanks to him, the recipes will keep coming. :)

Paleo Blueberry Crisp (vegan, grain-free, gluten-free, dairy-free)

Rated 5.0 by 6 readers
Paleo Blueberry Crisp (vegan, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 6-8 servings


    For the topping:

  • 3/4 cup (75 grams) blanched almond flour
  • 1 tablespoons (8 grams) coconut flour
  • 2 1/4 teaspoons ground cinnamon
  • 3 tablespoons (42 grams) refined coconut oil, room temperature
  • 3 tablespoons maple syrup
  • slightly less than 1/4 teaspoon salt
  • 1 cup (110 grams) chopped pecans or walnuts (about 1/4" in size)
  • For the blueberry filling:

  • 1/4 cup (60ml) maple syrup
  • 1 tablespoons vanilla extract
  • 1 tablespoon arrowroot starch (or I'm guessing 2 1/2 teaspoons cornstarch)
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 4 cups (570 grams) blueberries, rinsed and patted dry
  • To serve:

  • paleo vegan vanilla sauce


  1. Preheat the oven to 350 °F (175 °C) and get out an 8"x8" (20cmx20cm) baking dish.
  2. In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.
  3. Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.
  4. In another medium mixing bowl, stir together the filling ingredients except for the blueberries. When well combined, gently stir in the blueberries and coat in the liquid mixture.
  5. Pour the blueberry mixture in the baking dish.
  6. Distribute the topping evenly over the blueberries.
  7. Bake for 35-40 minutes or until the topping is firm and the blueberries are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.
  8. Let cool for 10 minutes and serve. If not serving immediately, once cool, loosely cover with a piece of plastic wrap (so the topping doesn't go soft). If storing overnight, properly cover the crisp with plastic wrap. Do note that the topping gets soft on the second day. Serve with vanilla sauce or ice cream.

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33 comments on “Paleo Blueberry Crisp (vegan, gluten-free, dairy-free)” — Add one!

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  • Nehal
    April 17, 2020 @ 6:35 pm

    OMG!! These are looking heaven! I am so in love with these blueberry crips. I will try these for sure. Thanks for sharing this amazing recipe with us. Thanks and regards

    • Erin replies to Nehal
      April 26, 2020 @ 4:42 pm

      I hope that you’ll enjoy it! :)

  • Alicia
    September 4, 2019 @ 4:44 am

    I am unable to have much sugar, even natural, in my diet at the moment due to health issues (and baking is such a passion for me!!!), but this recipe was low enough in the maple syrup amounts that I could try some and OH MY. My husband and I loved it (and topped it with your vanilla cashew cream). Our friend gifted us wild blueberries so we will try again with our regular storebought ones in the future, but I’m sure it will come out with the same delicious and fragrant flavours. I also used Ceylon cinnamon which has a slightly different flavour than regular. I am so thankful I got to eat this beautiful dish- what a treat!!! Thank you :) Can’t wait to try the apple one come fall if I’m able!

    • Erin replies to Alicia
      September 16, 2019 @ 8:13 pm

      I’m so sorry for just now seeing your comment! It somehow got mixed in with the spam. I’m really glad that you and your husband enjoyed the recipe so much! And wild blueberries?! Oh my. I’m jealous. :D I hope you’ll enjoy the apple version just as much! Thanks for your nice comment and sorry again for just now replying.

  • Kristina
    April 12, 2019 @ 7:11 pm

    This recipe is sooooo good! I’ve made a few times and everyone loves it and going to try the apple version this weekend. :)

    Do you have any paleo-friendly suggestions on what to sub for nuts in the crumble topping (for picky eaters)? I’ve made the crumble w/o nuts, which they liked, but hoping for a crunchy paleo sub instead of completely omitting the nuts, which results in less crumble.

    • Erin replies to Kristina
      April 19, 2019 @ 9:00 pm

      I’m so sorry for just now seeing your question! I’m afraid that I don’t know of a good paleo sub for nuts (not just in this crisp but in general). I’ve seen tigernuts recommended to add a bit of crunch but I think they would just be strange in this. Sorry I don’t have a better answer for you! I’m happy that you liked it and hope you’ll like the apple version, too. :)

  • Laurie
    October 6, 2018 @ 6:42 pm

    I have been using this recipe for a couple of years now, it is universally loved in my household. Personally I don’t like the taste of cinnamon in this dish and prefer it without it, but that is totally subjective. Although pure blueberries are wonderful, I have used apples in the winter and in the late summer I halve the berries with fresh peach slices which is probably my favorite modification. Thank you so much for this wonderful recipe, I don’t miss the traditional taste at all, when I occasionally have had a mouthful from a friend’s dish at a restaurant it tastes way too sweet without enough of the deliciousness of the fruit coming through.

    • Erin replies to Laurie
      October 7, 2018 @ 9:22 pm

      I’m happy to hear that you’ve been enjoying it! Blueberries with peaches sounds amazing. I’ll have to try that next summer! Thanks for the tip. :) And how amazing that you don’t miss the traditional crisp at all! I have to admit that I sometimes do. ;)

  • Marsha says
    July 15, 2018 @ 6:30 pm

    Omg this is delicious! I used a mix of blueberry, blackberry, and a bit of apple. The topping is divine, thank you!

    • Erin replies to Marsha
      July 15, 2018 @ 7:52 pm

      Oooh! That sounds delicious. :) So happy that you liked it. Thanks for the idea and for your comment!

  • Rhonda
    June 11, 2018 @ 8:48 pm

    I love this recipe but sometimes coconut flour is hard to find.
    Can I use coconut flakes instead of coconut flour?

    • Erin replies to Rhonda
      June 13, 2018 @ 8:28 pm

      Unfortunately not. Coconut flour absorbs so much more liquid than flakes or any other type of flour. I recommend getting some coconut flour on Amazon! One bag would last a really long time since you normally use just a little bit at a time. :)

  • Dalia Hartstein says
    November 22, 2017 @ 5:00 pm

    Can I sub almond flour for coconut flour?

    • Erin replies to Dalia Hartstein
      November 22, 2017 @ 7:57 pm

      Unfortunately, nuts flours aren’t interchangeable with non-nut flours. You could try another type of nut flour / meal, though!

  • Jessica says
    November 8, 2017 @ 4:32 am

    I have a ton of frozen blueberries would that be ok to use? Do I need to adjust the recipe.

    • Erin replies to Jessica
      November 8, 2017 @ 9:29 am

      I haven’t tried it but I think it’d be okay! I don’t think there’s any need to adjust the recipe. I’d love to hear how it comes out!

  • Amanda says
    October 17, 2017 @ 2:20 am

    Would using unblanched almond flour work as well?

  • Sara
    October 14, 2017 @ 10:48 pm

    Your recipes continue to be AMAZING! Thank you!!

    • Erin replies to Sara
      October 15, 2017 @ 8:45 pm

      Yay! So happy that you’ve been enjoying them! Thanks for your comment. :)

  • Shana says
    September 4, 2017 @ 1:35 am

    I substituted with blackberries, since my husband likes them better than blueberries. It is delicious! It’s a keeper!!

    • Erin replies to Shana
      September 4, 2017 @ 5:28 am

      Oh, wow! Do you have a blackberry bush? I don’t even want to think about how expensive that would’ve been with blackberries from the grocery store. ;) So happy you liked the crisp! Thanks a ton for your feedback.

  • Supriya Kuttty says
    August 21, 2017 @ 8:58 am

    Hey, Erin, I adore blueberries really. I could eat the whole box of blueberries in one sitting and this blueberry crisp looks like heaven, my god. I am definitely gonna try this for sure. Thanks for share this recipe with us, Looking forward to more, Best wishes and Regards.

    • Erin replies to Supriya Kuttty
      August 24, 2017 @ 3:07 pm

      Hi Supriya! I love blueberries, too. It’s almost hard for me to use them in something like this that uses so many! I hope that you’ll enjoy the crisp. I’d love to hear how it comes out! Thanks for your comment. :)

  • Jessica | Novice Chef says
    August 14, 2017 @ 3:43 am

    This blueberry crisp looks like heaven!

  • Kirsten/ComfortablyDomestic says
    August 9, 2017 @ 2:14 pm

    I’m a big fan of your blueberry crisp with white whole wheat flour, so I’m sure that the paleo version is equally tasty! Great tips for chopping the nuts!

  • Lauren @ Hall Nesting says
    August 8, 2017 @ 7:33 pm

    Hope the pelvic pain gets better. I had that with my 2nd. But a cure for that would sure be this crisp ;)

  • Anna @ Crunchy Creamy Sweet says
    August 8, 2017 @ 6:59 am

    I’d love to try the crisp topping with coconut and almond flour. This looks absolutely delicious!

  • Dee says
    August 8, 2017 @ 4:54 am

    This crisp is definitely calling my name — looks delicious!

  • Patricia @ Grab a Plate says
    August 8, 2017 @ 4:03 am

    Oh. Girl. This *definitely* strikes my fancy! I looooove all the walnuts in this, too. Cannot go wrong with summer’s blueberries!

  • Kim | The Baking ChocolaTess says
    August 8, 2017 @ 3:33 am

    OmGosh! Drooling over here!

  • Jen says
    August 8, 2017 @ 2:37 am

    Your photos are seriously making me drool! Those blueberries looks so juicy and delicious!

  • Cathy@LemonTreeDwelling says
    August 8, 2017 @ 1:45 am

    Can you believe I haven’t had a crisp ALL SUMMER!? I clearly need to make this!!


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