Almond Flour Blueberry Crisp

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This Almond Flour Blueberry Crisp is the perfect summer dessert. It’s low in sugar, naturally gluten-free, and ultra delicious!

almond flour blueberry crisp with ice cream

Ingredients You’ll Need

To make an almond flour crisp, you’ll need just a few simple ingredients for the topping.

  • Blanched almond flour
  • Coconut oil
  • Maple syrup or honey
  • Walnuts or pecans
  • Sea salt

I also add shredded coconut to this crumble topping, but that’s optional. Feel free to use more almond flour, instead.

How to Make It

To get started, toss the blueberries in cinnamon and arrowroot starch in the bottom of a large baking dish. If you want a sweeter filling, you can add up to 1/2 cup of coconut sugar here, similar to my Strawberry Rhubarb Crisp recipe, but I like leaving this blueberry version less-sweet.

blueberries mixed with arrowroot and cinnamon

Note: If you’re following a diet, like the Specific Carbohydrate Diet, that doesn’t allow for arrowroot starch, you can leave it out. The filling will be slightly more soupy without it, but it’s still delicious.

Set the blueberries aside, and mix together the crisp topping.

almond flour crisp ingredients in glass bowl

Sprinkle the topping evenly over the blueberries, and lightly press the top with your hands so it’s relatively flat.

Any pieces sticking up higher than the rest will be more prone to burn before the rest of the topping is golden.

crumble topping added and baked until golden

Bake for 30 minutes, or until the topping looks golden.

It might look soupy when you first pull it out of the oven, but let this blueberry crisp cool for 15 to 20 minutes before serving. It will firm up as it cools, and the topping becomes quite crispy!

Serve with your favorite ice cream, or coconut whipped cream on top.

finished blueberry crisp served with ice cream

Substitution Ideas

Need to make a swap? Here are some ideas to help!

  • Almond flour. Blanched almond flour will give you the crispiest texture compared to almond meal (which has brown flecks from the ground almond skins), but you can use almond meal in a pinch. Do not substitute coconut flour here!
  • Shredded coconut. If you don’t want to use coconut, you can substitute additional blanched almond flour in its place.
  • Walnuts. The chopped nuts are for added texture and crunch, but you can leave them out, or swap them for another nut you enjoy, like pecans or almonds.

blueberry crisp served from pan into bowls

More Healthy Fruit Desserts

If you love this almond flour crisp, you’ll also love these!

almond flour blueberry crisp with ice cream
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4.8 from 20 votes

Almond Flour Blueberry Crisp

This Almond Flour Crisp is low in sugar and naturally gluten-free! It's an easy summer dessert using any other fresh berries you have on hand, too.
Course Dessert
Cuisine American
Keyword almond flour crisp
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Calories 374kcal

Ingredients

Filling

  • 2 pints ripe blueberries (637 grams; about 4 cups)
  • 1 teaspoon cinnamon ( 2 grams)
  • 1 tablespoon arrowroot starch (8 grams; optional)

Topping

  • 1 cup blanched almond flour (104 grams)
  • 1/2 teaspoon sea salt (5 grams)
  • 1 cup unsweetened shredded coconut (99 grams)
  • 1 cup walnuts (118 grams; chopped)
  • ½ cup melted coconut oil (109 grams)
  • ¼ cup maple syrup (or honey; 81 grams)

Instructions

  • Preheat oven to 350ºF and add the blueberries to a 2-quart baking dish. Sprinkle them with cinnamon and arrowroot starch, and stir well.
    blueberries mixed with arrowroot and cinnamon
  • To make the topping, add the almond flour to a large bowl, along with the salt, coconut, and walnuts. Stir well, then add in the melted coconut oil and maple syrup. (If using honey, you may want to melt the coconut oil in a saucepan over low heat first, then add in the honey to make sure it's melted, before you stir everything together.)
    almond flour crisp ingredients in glass bowl
  • Sprinkle the topping over the blueberries, and lightly press the mixture with your hands to flatten it out. You don't want any pieces sticking up higher than the rest, or they could burn before the rest of the crumble topping is golden. Bake for 30 to 35 minutes, until lightly golden on top.
    crumble topping added and baked until golden
  • Let the blueberry crisp cool for 15 to 20 minutes before serving. It may look soupy at first, but it will firm up as it cools, with the topping becoming very crispy. Serve warm, with ice cream or coconut whipped cream on top.
    finished blueberry crisp served with ice cream

Notes

Nutrition information is for 1 of 10 servings. This is just an estimate, and not a guarantee. For a lower-calorie dessert, you can make the portion smaller. A little bit goes a long way, since it's so nutrient dense!

Nutrition

Calories: 374kcal | Carbohydrates: 26g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Sodium: 122mg | Potassium: 194mg | Fiber: 6g | Sugar: 16g | Vitamin A: 54IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg

If you try this Almond Flour Crisp, please leave a comment below letting me know how you like it! If you make any modifications, I’d love to hear about those, too. We can all benefit from each other’s experiences!

Reader Feedback: What’s your favorite summertime dessert?

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Comments

Danielle

This looks fantastic!

jen

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!

Stephanie

YAY and I have everything to make it. I may try this tomorrow!! yumm Thanks Momma Detoxinista

Stephanie

oh and ALL time favorite dessert is Cheesecake lol

    Megan @ The Detoxinista

    Have you tried my raw cheesecake recipe?! It’s one of my favorite desserts of all time, too. 😉

      Stephanie

      I haven’t seen it yet! I’m excited to try it!! =)

jeanne

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.

    Megan @ The Detoxinista

    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!

      April

      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!

        Megan

        Ooh, I’ll have to try that! Thanks for the tip!

          April

          Let me know after you try it, I would love to hear if it helps you as well.

Amy

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?

maryrose

great recipy thank you

Tricia

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.

    Megan

    I’m so glad you both enjoyed it! I think I prefer it over traditional flour toppings, too. 🙂

Kara

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!”

    Megan

    Yay! I’m so glad everyone enjoyed it! 🙂

Becky

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…

    KaRen Tassone

    Is there a replacement for walnuts? I have a friend who is allergic to all nuts except for almonds and peanuts. Thanks!

      Megan Gilmore

      You can leave out the walnuts all together, or try sliced almonds instead. They are really just for added texture and crunch.

JD

This is delicious! One of my favorite recipes now. Thank you!

Cindy

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.

Dee

This looks so yummy! I wonder if I can use lard instead of coconut oil… Better try tomorrow!

Abbie

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.

Sarah

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

Micah

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.

Abbie

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.

Samantha

Not a big fan of coconut but I really want to try this. Is there something I can use instead of the shredded coconut?

Lori

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.

Rebecca

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.

Rachael

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.

Monika

So far I have made four of your recipes and every single one has turned out awesome! Once again I was so happy with this one! I love blueberry pie and now that I have this new option for no gluten/bad fat it’s on!! I substituted pecans, and did 3cups of blueberries and it turned out awesome. I almost thought it wasn’t going to get crunchy on top but forgot you have to let it sit for a moment:)

Much love to you Detoxinista! 😀 My world is changing with all these healthy recipes, truly appreciate your work!

Diane

had this for breakfast this morning with dollops of yogurt on top….it was super! Very easy and filling….sweet and delicious.

Devin

Hey, Megan! Not sure what I did wrong. Topping was more like a soft pudding texture. Does that make since? It was anything but crumbly. Whatya think?

    Megan

    Maybe there was excess moisture from your fruit? Did you use fresh or frozen? That might account for a pudding-texture, if the moisture seeped into the topping. Otherwise, I’m not sure why that would happen!

Vicki

Hi Megan, love this recipe and can’t wait to try it. I have pyrex that are 3qt and 1 even larger. Can you help with adjusting the ingredients so I make it correctly? We have an 80th birthday party over Labor Day weekend that I would love to make this for.

Thanks!!

Torye

Would coconut flour work instead?
Thanks!

Sarah

Wow! I made this yesterday, since we’ve been harvesting loads of blackberries from nearby hedgerows, and I was amazed at the result. I served alongside banana soft serve (frozen bananas & almond milk blended together) and it was sheer heaven. So easy to make as well!
Thanks for sharing this fab recipe.

Monika

Great recipe. My husband is allergic to walnuts so I doubled the coconut.. Worked like a charm. I also made your ‘ice cream’ recipe to put on top! Amazeballs!

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!

ALex

This was amazing! We couldn’t stop sneaking bites from the pan when it was just out of the oven. I added a drizzle of honey to the blueberries before they were topped with the crumble as we had just picked them and they were a bit sour. This recipe was wonderful, thank you!

D

I doubled this and followed recipe to a T but the blueberries were like soup. I used fresh picked berries! I washed and dried! Any ideas? The crumble top came out ok but not like pictured and more liquid as well!

Anna

Hello! This recipe looks amazing. I plan on making it for Christmas Day. I have two full bags of frozen blueberries already in my freezer that I would like to use up. Do you have any suggestions on what to change so as to not have a blueberry soup? 🙂

Thanks!!

Rebecca

Great recipe, perfect for summer. I added lemon juice and some maple syrup to the berries to sweeten them a little but next time, I might add cornstarch to the berries to prevent them from becoming too soggy/runny.

Laurie

The Blueberry Crisp is definitely a keeper. Very delicious!!!!
Easy to make.

Kimberly

Delicious! I used maple syrup instead of honey and pecans instead of walnuts because I had both on hand. Next time I want to try adding sliced nectarines.

Karen Kaye

I made this for the first time today and it was delicious! Thank you for the recipe!

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