Paleo Blueberry Crisp


This easy Paleo Blueberry Crisp recipe is packed with fresh blueberries and crisp topping. It’s a healthy gluten-free dessert that’s loved by your entire family! I love blueberries. They are my absolute favorite fruit. This paleo blueberry crisp is amazing, and one of my all-time favorite desserts! And with fresh blueberries in season this time of year, there’s no better time to make it.


Blueberry Crumble is just what you need to complete your summer cookout! Juicy, in-season blueberries taste fantastic with topped with a grain-free pecan crumble! A delicious textured dish that tastes fantastic with a scoop of vanilla ice cream on top. Paleo, Gluten-Free, and Vegan!

It’s HERE!!! Berry season that is. Do you get as excited as me when the first pint of local berries appears in your produce aisle? It’s one of my favorite parts of summer, especially since berries are one of the only fruits I enjoy. If you find me doing a happy dance in the middle of the grocery store, it’s definitely at the beginning of berry season.

In an effort to keep my kids entertained during our first week of summer, and also to fulfill my craving for fresh berries, I took my kids to our local blueberry picking farm. There is nothing quite like a fresh picked berry, especially blueberries, right off the vine. So off we went, with a huge basket, picking nature’s most perfect candy.

Even my kids agree, it’s better than candy!! With several cups of fresh blueberries, we decided a blueberry dessert was in order.

Insert: Blueberry Crumble

The idea of this recipe came from my new cookbook, No Crumbs Left , by Teri Turner. She has a Gluten-Free Blueberry Crumble in the book that looks absolutely fabulous. I decided we needed to “Paleo-ize” this crumble, making it grain-free and refined sugar free.

The result? OMGEEEEEEEEEEEEE……. We all loved it! Me, the “I only eat chocolate and not fruit for dessert” kind of gal, is head over heels in love with this summer dessert.



Making this recipe is actually super simple. It requires just one pan, no heating up blueberries in a pot. You’ll set aside blueberries with coconut sugar, lemon zest, arrowroot starch, , and some lemon juice.

As they are sitting in a bowl for about 10 minutes, you’ll toss together the crumble ingredients: almond flour, pecans, coconut sugar, cinnamon, and grass-fed butter or ghee.

This recipe comes together so easily by first tossing in the blueberry mixture to your pan, then topping with the crumble. Bake for about 28 minutes, and you have yourself one delicious summer dessert. That’s it you guys!


So obviously the ice cream is optional, but kind of necessary 🙂


This paleo-friendly berry crisp is the perfect way to use up extra berries in the fridge! The nutty, crunchy, and perfectly sweet topping is oat-free, gluten-free, and grain-free. Just add a dollop of whipped coconut cream and you’ve got the ultimate summer dessert!


I don’t know about you, but when summer produce starts appearing at the market, I always buy too much. It’s classic Michelle behavior; since I was a child, I’ve been told that my eyes are bigger than my stomach. But hey: I simply can’t pass up a good deal on a flat of ripe, juicy berries—especially when it’s just a few dollars pricier than a 3-pack.

So what do I do with the extra berries? You’re looking at it!
An open oven with a bubbling paleo berry crisp on the middle rack



This easy berry crisp satisfies my deepest cravings for a juicy, fruit-filled treat topped with a crunchy and nutty topping. While many crisp recipes use oats as the main component of the streusel topping, I’ve found that replacing them with more nuts and coconut yields a tastier, crisper top and a more delicious dessert. Plus, if you substitute chilled coconut oil for the ghee, you can serve this berry crisp to your vegan and dairy-free pals!


If you’re anything like me, you love berry crisp and want to be able to eat it at a moment’s notice. So make a big batch of crisp topping and freeze it for up to 6 months in an airtight container! With this secret weapon in your freezer, you can make a crisp anytime you’re in the mood for one or if unexpected company drops by.

I don’t recommend making the entire berry crisp ahead of time because it really does taste best still warm from the oven. However, I’m happy to report that leftovers can be kept in the fridge for up to 4 days and you can warm them up in the microwave or oven—this grain-free topping doesn’t get all mushy because it’s mostly comprised of nuts and coconut!


The straightforward ingredients for my berry crisp are simple to find and can easily transform a humble bowl of fruit into something spectacular!


  • Almond flour: replaces all-purpose flour and adds even more nuttiness to the topping.
  • Maple sugar or coconut sugar: both work in this recipe and add the right amount of sweetness!
  • Diamond Crystal kosher salt: IMHO, a little bit of salt always balances out sweet desserts.
  • Ground cinnamon + cardamom: I love the combination of cinnamon and cardamom together, but you can use all cinnamon or a mix of cinnamon and nutmeg if you prefer.
  • Chilled ghee or refined coconut oil: the chilled fat helps bind the streusel topping together. I throw the ghee or coconut oil in the freezer for 20 minutes if I forget to chill it ahead of time.
  • Whole raw pecans and almonds: feel free to mix and match the nuts in the topping, but pecans + almonds is my favorite.
  • Unsweetened coconut flakes: make sure you buy unsweetened flakes! Also, I find that the large flakes offer a better texture than finely shredded coconut.


  • Mixed berries: you’ll need about 6 cups of mixed berries for this recipe. If your strawberries are super big, cut them to be about the same size as your other berries. Frozen berries also work, just thaw and drain before using. You can definitely substitute other fruit in place of berries (e.g. cut up stone fruit, cherries, etc.) for variation!
  • Maple sugar or coconut sugar: adds a little extra sweetness and helps macerate (break down) the berries.
  • Tapioca starch: a grain-free thickener for the filling.
  • Zest and juice from 1 lime: adds some zing to the filling. Make sure you zest the lime before you juice it, because it’s freaking hard to zest a cut up lime, people.


First, make the topping for the crisp! Put the almond flour, maple sugar, salt, cinnamon, and cardamom in a food processor work bowl fitted with a steel blade.

Plop in the chilled ghee or coconut oil. Pulse the mixture 5 to 7 times until the mixture has a coarse cornmeal texture.

Toss in the nuts and coconut flakes

A person in a red apron is adding coconut flakes to an open food processor to make a paleo berry crisp.

Pulse until the mixture looks like nubbly wet sand with some nutty bits—don’t overdo it because you don’t want to form a dough.

Transfer the topping to a bowl and chill it in the fridge for at least 15 minutes.

While the topping is chilling, heat the oven to 375°F with the rack in the middle position.

Time to make the berry filling! Toss together the berries, maple sugar, and tapioca starch in a medium bowl.

Add the lime zest and juice and mix gently with a silicone spatula.

Transfer the berries to a 2-quart baking pan (8-inch square or 9-inch round), spreading them out to form an even layer.

Grab the chilled topping from the fridge and distribute it evenly over the berry filling.

Bake the berry crisp for about 25 to 30 minutes…

…or until the berries are bubbly and the top turns golden brown.

Serve warm or at room temperature, topped with whipped coconut cream if desired.

Paleo Blueberry Crisp {Vegan}

This classic Blueberry Crisp is totally delicious and easy to make!  A sweet berry filling is topped with a toasty crumble for a summer dessert that will bring everyone back for seconds.  It’s paleo, vegan, gluten-free, dairy-free and refined sugar free.

This blueberry crisp is an absolute must try because it’s both EASY and so, so delicious.  My family devours this easily in a day!

I used a crisp topping similar to others I’ve used, like in this cherry crisp and strawberry rhubarb crisp, I think it’ll be my “forever” crisp recipe because everyone loves it every time.

(I also have a blueberry cobbler that’s just as easy and worth a try as well if you have lots of blueberries on hand!)

This crisp is perfect served slightly warm or at room temperature with or without a little dairy free ice cream on top!

What You Need To Make This Blueberry Crisp

Fresh sweet blueberries are definitely a must for this!

Luckily the crisp uses minimal ingredients.  Here’s everything you’ll need to prepare it:


  • walnuts
  • unsweetened coconut flakes
  • maple sugar, or coconut sugar
  • blanched almond flour
  • refined coconut oil
  • pure vanilla extract
  • cinnamon
  • sea salt


  • fresh blueberries 
  • fresh lemon juice
  • maple sugar or coconut sugar
  • arrowroot starch , or tapioca

How to Make this Paleo and Vegan Blueberry Crisp

Preheat your oven to 350°F. You’ll need a 9” – 10” deep dish pie dish or baking dish for this crisp.

Make the topping first. You can either mix the topping by hand or use a food processor to make it a bit easier. I always use a food processor!

Chop or pulse the nuts and coconut flakes until they resemble crumbs with larger pieces.

Add in the almond flour, maple or coconut sugar, vanilla, cinnamon and sea salt and pulse once.

Add the coconut oil and pulse a few times to incorporate, or stir until the mixture resembles coarse crumbs. Place the topping mixture in the refrigerator while you prep the filling.

Make the Filling:

In a large bowl, combine the blueberries, lemon juice, sugar, tapioca or arrowroot. Stir until the sugar and tapioca are no longer visible.

Transfer the mixture to the baking dish or deep dish pie dish.

Crumble the chilled topping mixture all over the filling evenly. 

Bake on the middle rack of the preheated oven for about 40-50 minutes or until the topping is golden brown and the filling is bubbling.

Allow the crisp to cool for at least 20 minutes so the filling sets.  Serve warm or at room temperature with a scoop of coconut vanilla ice cream or whipped cream.

Ingredient substitutions

I don’t recommend using frozen blueberries because the filling will be extra watery and not as flavorful.

For the crisp topping, you can always sub in vegan butter or real butter if you prefer either one over coconut oil.

I don’t recommend using virgin coconut oil since the coconut flavor winds up overpowering the topping.

You can sub in raspberries or blackberries for some or all of the blueberries here too!

I know you’re going to love this healthier blueberry crisp all summer!

Grab your ingredients and preheat your oven because it’s time to bake – let’s go!

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