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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!
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.
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.
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.
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.
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.
More Healthy Fruit Desserts
If you love this almond flour crisp, you’ll also love these!
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.
- 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.)
- 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.
- 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.
Video
Notes
Nutrition
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?
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.
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.
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 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.
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.
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
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.
This looks so yummy! I wonder if I can use lard instead of coconut oil… Better try tomorrow!
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 is delicious! One of my favorite recipes now. Thank you!