Blueberry crisp is the perfect summertime dessert, if you ask me.
Featuring ripe, juicy blueberries, this version calls for much less sugar than traditional recipes… because it’s unnecessary! The naturally sweet blueberries shine on their own, complimented by a tender, crumbly topping. Lightly sweetened with honey, and loaded with protein-rich almond flour, this summery dessert won’t leave you too tired to go out for a swim later!
And we have my mom to thank, for sharing it with us today.
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Grain-free Blueberry Crisp
fills one 2-quart baking dish
adapted from The Gluten-Free Almond Flour Cookbook
Ingredients:
Filling:
4 cups blueberries
1/2 t. cinnamon
Topping:
1 cup blanched almond flour (store-bought or homemade)
½ teaspoon sea salt
¼ teaspoon baking soda
1 cup unsweetened shredded coconut
1 cup walnuts, coarsely chopped
½ cup coconut oil, melted
¼ cup raw honey
Directions:
Preheat oven to 350F. Rinse blueberries well, then place them in the 2-quart baking dish. Sprinkle cinnamon on top.
Mix almond flour with sea salt and baking soda in a large bowl, until well mixed. Stir in the unsweetened shredded coconut and walnuts.
Melt the coconut oil, in a small pan over low heat, then add the honey to just barely melt the honey enough to mix it in. Stir the melted mixture into the almond flour mixture until well-blended, then crumble the almond flour mixture over the berries.
Bake for about 30 minutes until topping is golden brown.
Cut into squares to serve!
- 4 cups ripe blueberries
- ½ t. cinnamon
- 1 cup blanched almond flour (store-bought or homemade)
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup unsweetened shredded coconut
- 1 cup walnuts, coarsely chopped
- ½ cup coconut oil, melted
- ¼ cup raw honey
- Preheat oven to 350F.
- Rinse blueberries well, then place them in the 2-quart baking dish. Sprinkle cinnamon on top.
- Mix almond flour with sea salt and baking soda in a large bowl, until well mixed. Stir in the unsweetened shredded coconut and walnuts.
- Melt the coconut oil, in a small pan over low heat, then add the honey to just barely melt the honey enough to mix it in.
- Stir the melted mixture into the almond flour mixture until well-blended, then crumble the almond flour mixture over the berries.
- Bake for about 30 minutes until topping is golden brown.
- Cut into squares to serve!
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Hope you all enjoy it this summer!
Reader Feedback: What’s your favorite summertime dessert?
This looks fantastic!
That looks really yummy!
Favorite summertime dessert? Probably an ice cream cone from some place with homemade ice cream, especially if I’m on vacation. I think that comes from my childhood when we’d go to the beach and get a cone. Makes me feel like a kid!
YAY and I have everything to make it. I may try this tomorrow!! yumm Thanks Momma Detoxinista
oh and ALL time favorite dessert is Cheesecake lol
Have you tried my raw cheesecake recipe?! It’s one of my favorite desserts of all time, too.
I haven’t seen it yet! I’m excited to try it!! =)
These look delicious, I can’t wait to make! My grandma used to bake something similar she called blueberry buckle, although it was made with crisco, flour, and sugar!
I love your grain free baking. When I gave up grains I thought it was going to be impossible…oatmeal! Brown rice! But it’s been so easy, I don’t even want those things anymore
My main problem is that I’ve been getting some stomach aches from nuts lately which makes me cry a little bit on the inside because I love nuts so much! I can only do a little bit at a time now.
My mom calls hers “Blueberry Betty!” I decided to call it Blueberry Crisp, because it sounded more familiar.
I’m the same way with nuts– I go through phases where I love them, but after a while I know I need to cut back for the sake of my digestion. I figure, it’s a good way to keep my consumption of nut-based desserts in check!
Jeanne and Megan,
Have either of you tried soaking your raw nuts in a sea salt brine for 24+ hours then rinsing and dehydrating fully before processing into flour/butters?? It has REALLY helped me. I got the idea from the Nourishing Traditions cookbook. It’s their recipe for crispy nuts. I used to soak them for just a few hours, but the longer period really seems to make a difference for me. It’s also more fun to watch. Almonds get HUGE!
Ooh, I’ll have to try that! Thanks for the tip!
Let me know after you try it, I would love to hear if it helps you as well.
Yum! This looks super good and I can’t wait to try it…perhaps later this week. Thanks so much for sharing! I’m thinking this was the recipe your mom made that’s all cleaned up…maybe?
Yep! I figured I could talk her into sharing it with us.
great recipy thank you
[...] dinner, which is perfect if you feel like indulging in dessert (we usually d0). I whipped up this gluten-free peach-apricot-plum-berry crisp tonight, and I must say – it was pretty good! Like this:LikeBe the first to like this post. [...]
[...] have some gluten free/vegan type recipes I want to try out (Detoxinista.com has a fantastic looking blue berry crisp recipe) this Sunday after church. We’re going to try to stay away from processed sugars (like [...]
Made this today with a combination of raspberries, blackberries, blueberries and strawberries. My hubby declared it the best dessert ever….a HUGE compliment from a man that has been somewhat reluctant to eliminate all grains from his diet. Very filling! We will absolutely be making this again. The crumbly topping was delicious and I have to agree with my husband…better than any of the traditional flour toppings we all grew up with.
I’m so glad you both enjoyed it! I think I prefer it over traditional flour toppings, too.
I brought this to a barbeque last night and everybody raved about it! Being on a restrictive diet I often get looks of pity at social events involving food, and I love when I can say “This is grain-free, dairy-free, egg-free, and it’s awesome!”
Yay! I’m so glad everyone enjoyed it!
I tried this…its lovely! I used pecans instead of walnuts and the unblanched almond meal from trader joes worked great, i tend to prefer the unblanched in most recipes myself…
This is delicious! One of my favorite recipes now. Thank you!
I just made this today. Love it! Thank you SO much for the recipe. I have been looking for something to replace my old regular flour recipe.
This looks so yummy! I wonder if I can use lard instead of coconut oil… Better try tomorrow!
Soooooo yummy! A happy compromise when I was feeling like making something wicked for breakfast…we did fill up on green smoothies and some scrambled eggs first.
Mine just came out of the oven and it’s fantastic! Thanks so much for sharing. 90% of all our meals come from your blog, we’re hooked! Thank you for posting such healthy options that are grain/gluten free and aren’t loaded with sugar. Love love love.
Xo Sarah
I just made it, yum!
I used frozen berries (raspberries, blackberries, blueberries) so I had to drain them a bit first.I also had some Grannysmith apples that needed to be used so I boiled them for a couple minutes to soften them, then chopped them up and put them in there as well. I definitely reccomend adding apples. They take on the flavour and colour of the berries, and it’s very delicious.
This is my favorite of your recipes, so simple, but sooooo good! After having been off refined sugars for a while now, I find using 2-3 Tbs of honey is plenty for me.
Not a big fan of coconut but I really want to try this. Is there something I can use instead of the shredded coconut?
This was delicious. I cut the recipe in half to make sure I liked it and so I didn’t waste ingredients. I have flubbed up some recipes in my time. It was so good I ate half of it myself. I liked that it was not too sweet. You do taste the coconut which I like. I may add just a little bit more crushed walnuts next time just to give it that crust feeling.I will definetlly fix this again. I ate this for breakfast.
This is FANTASTIC! I first made it last Thanksgiving and it has since become my “go to” dessert whenever I need something special. I served it to my book group last month and everyone left with the recipe:-). My husband also requested it for his birthday dessert this year. So simple and fast to make (I made it as is, no substitutions, using Bob’s Red Mill finely ground blanched almond flour). I usually serve it warm with vanilla gelato.
My garden has been producing about 32 oz of blackberries every day. This recipe sounds wonderful! Might need to add maple syrup to berries though since blackberries are not as sweet even when perfectly ripe.