Grain-Free Blueberry Crisp

Blueberry crisp is the perfect summertime dessert, if you ask me.

grain-free blueberry crisp in a bowl

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.

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.

grain-free blueberry crisp in a yellow baking dish with half of it taken out

Cut into squares to serve!

2.79 from 14 votes
Print
Grain-Free Blueberry Crisp
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Featuring ripe, juicy blueberries, this summertime dessert calls for much less sugar than traditional recipes... because it's unnecessary! The naturally sweet blueberries shine on their own, complimented by a tender, grain-free topping.
Course: Dessert
Servings: 16
Calories: 221 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Rinse blueberries well, then place them in the 2-quart baking dish. Sprinkle cinnamon on top.
  3. Mix almond flour with sea salt and baking soda in a large bowl, until well mixed. Stir in the unsweetened shredded coconut and walnuts.
  4. 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.
  5. Stir the melted mixture into the almond flour mixture until well-blended, then crumble the almond flour mixture over the berries.
  6. Bake for about 30 minutes until topping is golden brown.
  7. Cut into squares to serve!

Hope you all enjoy it this summer!

Reader Feedback: What’s your favorite summertime dessert?

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Comments

Tricia

I have made this several times-my favorite is mixed berries with a little fresh cream on top. So yummy!

Amanda

This recipe is amazing!!! I made it tonight for a get together and it was a hit!

Layka

Hi Megan,
I was wondering what is the best to substitute the coconut oil as it cost a fortune where i live.
Thank you for sharing your nice recipes with us, i love them so much!!!
Layka

    Megan

    Real butter works similarly to coconut oil in most recipes.

Penny O

Just bought a flat of blueberries from the farm down the road yesterday, so I’ll be making this fabulous recipe for 4th of July!! Thanks for the recipe <3

Nancy

Take a look at “Rich Food Poor Food” by Mira Calton. Lots of information about food choices and a guide to fermenting/soaking. Also http://foodmatters.tv/articles-1/the-benefits-of-soaking-nuts-and-seeds. A good sit regarding benefits of soaking

Julie

I tried this last night and it turned out beautiful! My family loved it (not sure about my brother since he’s a picky eater) but the rest of the family LOVED it.

Thank you for sharing this awesome recipe

Molly

Hi Megan, I can’t have almonds so what other flour (GF) would work similarity?
Thanks so much!

April

Just made this after blueberry picking today and it’s delicious. I put extra cinnamon in the topping because we love cinnamon. A word of caution to folks–it browns very quickly. I covered with foil at the end to prevent burning. I am wondering how to store it? Thanks for a delicious recipe.

    Megan Gilmore

    I would store it in the fridge for up to a week.

Cheryl Bovee

Oh my gosh! I picked blueberries yesterday and wanted to make something delicious but still healthy so I tried this and it is AMAZING!!! The only ingredient I changed was I used pecans because I didn’t have walnuts. I baked it in my Pampered Chef Stoneware Classic Small Baker and the topping browned nicely and is very crunchy!!! My only advice is to be sure and have company over to help you eat it because I could eat the whole pan myself because it is SO DELICIOUS!!! Thank you so much!!! The other recipe I love and have baked many times is your Grain Free Pumpkin Bars. Everyone raves about them!

Diana

Can I substitute the almond flour with coconut flour?

Natasha

Turned out nothing like the picture. My topping just melted into the berries so I am basically left with cooked blueberries no crust on top. Followed the directions to a T. Wasted so many ingredients 🙁

    Karen Furie

    The same thing happened to me. The topping just melted into the berries. I melted the coconut oil in the jar then poured into a small sauce pan, added the honey then heated up to melt the honey. It was not raw honey, would this be the problem? Tasted good, but I was really looking for the topping to be like the photo. I love so many of the recipes on this site – they always turn out great for me.

    Karen Furie

    I wrote above that my topping also melted into the berries as it did for Natasha. I realized that I used 1 cup of coconut oil – when I double checked the posting now it reads 1/2 cup coconut oil. I will try again with less, I’m sure that was the problem!

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