Name: Gluten Free Blueberry Crisp (Paleo, Vegan)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Paleo
Ingredients: 1 1/4 cups pecans, coarsely chopped; 1 cup blanched almond flour; 1/4 cup maple sugar or coconut sugar (optional for sweeter topping); 5 Tablespoons coconut oil (70 grams) or organic grass-fed cultured butter, melted; 1/2 teaspoon vanilla extract; 8 cups blueberries; 1/3 cup maple syrup; 4 Tablespoons arrowroot

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This homemade blueberry crisp is the ultimate summer dessert. Sweet, juicy blueberries with a crisp, nutty topping then baked until golden and jammy. It’s an easy to make grain free, vegan dessert everyone will love.

Table of Contents

Why I Love This Blueberry Crisp

Every summer I look forward to making this sweet jammy summer dessert. This beautiful blueberry crisp is bursting with fresh, jammy blueberries and has an almond, pecan crumble topping that’s grain free and vegan.

Since there’s only 1/3 cup of maple syrup, the sweetness of the blueberries shines through. Top it with whipped cream or ice cream and you’ll definitely have to come back for seconds.

It also happens to be one of the easiest desserts you’ll ever make. Here are more reasons I love it:

a light fruit dessert you’ll feel good about eating
perfect for a summer party or weekend guests
easy to make with only 8 ingredients
paleo, grain free and vegan
great for dessert topped with whipped cream or ice cream (vegan or traditional)
healthy enough to eat for breakfast

Ingredients and Substitutions

You’ll be surprised how simple the ingredients are for this gluten free blueberry crisp. Even though it’s easy to make, it’s an impressive dessert everyone will love. This is what you need:

Blueberries – fresh is best but frozen works too when blueberries are not in season.
Maple Syrup – only 1/3 cup of maple syrup used to sweeten the fruit, the taste of the fruit shines through. Feel free to add more if you want it sweeter. Honey can be substituted.
Arrowroot – this thickens the fruit and makes it jammy. Cornstarch can be substituted.
Pecans and Almond Flour – create a crumbly, nutty, grain free topping with a nice crunch. Walnuts can be substituted.
Coconut Oil – used to create those nice clumps in the crumble topping. Butter or vegan butter can be substituted.
Maple Sugar or Coconut Sugar – the crust can be sweetened but it is optional, depending on how sweet you want it to be. It’s good without any sweetener if you prefer.
Vanilla – adds a nice flavor to the crust.
Whipped Cream or Ice Cream (Optional) – I love topping this blueberry crisp with coconut or traditional whipped cream or ice cream. What could be better than a bowl of juicy blueberries with almond pecan crust topped with whipped cream?

Steps To Make The Gluten Free Blueberry Crisp

There are only a few easy steps to make this recipe. No mixer and no peeling or chopping which is why it is one of my favorite summertime desserts. Here are the basic guidelines, the full recipe is in the recipe card below.

Step 1: Prepare the crust

Melt coconut oil in a small pan and add vanilla. In a medium bowl mix together the almond flour, pecans, and sugar (if using). Pour melted oil over the nut/flour mix and stir with a rubber spatula until all the oil is absorbed by the flour. It should be moist and crumbly with a few clumps. Set aside.

Step 2: Make the filling

Put blueberries into a large bowl. Add the maple syrup and stir to coat. Add arrowroot and stir gently to combine and coat all the blueberries.

Step 3: Put the blueberry crisp together

Transfer blueberries to a 2 quart pyrex baking pan. Immediately top with crust, spreading evenly over the blueberries and put into the oven. Don’t let it sit.

Step 4: Bake

Bake for 50-60 minutes until filling is bubbling around the edges and the top is golden brown.

Ingrid’s Tips

This is a really easy recipe that always comes out great. And here are a few tips to make sure it comes out even more perfect every time.

If using frozen blueberries the fruit doesn’t need to be thawed before using. There will likely be a little extra juice from the frozen fruit but that’s okay. The extra liquid will make a slightly more syrupy/saucy crisp that tastes just as good.
Mix the arrowroot into the blueberries until just combined. Most of the arrowroot will be dissolved. Don’t over mix, you don’t want the blueberries to get mashed.
Cover the crust if it’s browning. If your crust is brown before the blueberries are bubbling on all sides of the pan, cover the pan with foil to prevent burning.
Place a sheet pan under the dish while baking. If the berry filling bubbles over, the sheet pan will catch the drips.

Serving

This blueberry crisp is delicious served warm. I love adding a dollop of coconut whipped cream or vegan ice cream. I don’t mind the dairy so I usually use traditional homemade whipped cream but you do what’s best for you!

Storing

Store this Gluten Free Blueberry Crisp at room temperature for 2 days or in the refrigerator for 4 days. If you store it in the refrigerator, you can warm it up a bit in the oven or enjoy cold.
To Freeze: This blueberry crisp can be frozen before it’s baked. Assemble the crisp but do not bake it. Cover it well with aluminum foil and transfer it to the freezer for up to 3 months. Bake the frozen blueberry crisp at 350 degrees for about an hour or until it’s golden and bubbly.

Enjoy this simple blueberry crisp made with fresh or frozen blueberries and basic gluten free baking ingredients. The sweet, juicy, jammy blueberries and nutty topping make the perfect summer dessert that’s healthy enough to eat for breakfast.

If you like this recipe you may also like these other gluten free blueberry desserts:

Blueberry Panna Cotta (Paleo, Dairy Free)
Lemon Blueberry Cake
Blueberry Crumb Bars

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