Grain-Free Blueberry Crisp

Course: Dessert
Cuisine: American
Keyword: dairy free, dessert, paleo, vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16
Calories: 221 kcal
Author: Megan Gilmore
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.


  • 4 cups ripe blueberries
  • 1/2 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


  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!