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!
For this paleo blueberry crisp, I used the same topping as in my paleo apple crisp. People seem to love that recipe, and I figure, why fix what’s not broken?
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, while others remain unchopped.
To top it off, I recommend using this paleo vegan vanilla sauce. And this is somewhat unusual, but I think the paleo vegan maple cream frosting would also be a great accompaniment to it.
You can see in the pictures of the frosting post that it’s not as firm as 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!
Paleo Blueberry Crisp (vegan, gluten-free, dairy-free)
Ingredients
For the topping:
- 3/4 cup (75 grams) finely ground blanched almond flour
- 1 tablespoon (8 grams) coconut flour
- 2 1/4 teaspoons ground cinnamon
- 3 tablespoons (42 grams) refined coconut oil room temperature
- 3 tablespoons maple syrup
- 1/8 teaspoon salt
- 1 cup (110 grams) chopped pecans or walnuts, about 1/4" in size
For the blueberry filling:
- 1/4 cup (60 ml) maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon arrowroot starch or I’m guessing 2 1/2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- pinch salt
- 4 cups (570 grams) fresh blueberries rinsed and patted dry
To serve:
Instructions
- Preheat the oven to 350 °F (175 °C) and get out an 8″x8″ (20cmx20cm) baking dish.
- 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.3/4 cup (75 grams) finely ground blanched almond flour, 1 tablespoon (8 grams) coconut flour, 2 1/4 teaspoons ground cinnamon, 3 tablespoons (42 grams) refined coconut oil, 3 tablespoons maple syrup, 1/8 teaspoon salt
- 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.1 cup (110 grams) chopped pecans
- 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.1/4 cup (60 ml) maple syrup, 1 tablespoon vanilla extract, 1 tablespoon arrowroot starch, 1 teaspoon ground cinnamon, pinch salt
- Pour the blueberry mixture in the baking dish.4 cups (570 grams) fresh blueberries
- Distribute the topping evenly over the blueberries.
- 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.
- 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.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values are without the paleo vegan vanilla sauce. This recipe yields 6-8 servings. The nutritional info was calculated based on 8 servings.
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
I hope that you’ll enjoy it! :)