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This classic Blueberry Crisp is totally delicious and easy to make! A sweet berry filling is topped with a toasty crumble for a summer dessert that will bring everyone back for seconds. It’s paleo, vegan, gluten-free, dairy-free and refined sugar free.
This blueberry crisp is an absolute must try because it’s both EASY and so, so delicious. My family devours this easily in a day!
I used a crisp topping similar to others I’ve used, like in this cherry crisp and strawberry rhubarb crisp, I think it’ll be my “forever” crisp recipe because everyone loves it every time.
(I also have a blueberry cobbler that’s just as easy and worth a try as well if you have lots of blueberries on hand!)
This crisp is perfect served slightly warm or at room temperature with or without a little dairy free ice cream on top!
P.S. – I have a paleo + vegan vanilla bean ice cream recipe if you’re looking for one! I also have a keto vanilla ice cream recipe if you want to cut back on sugar 🙂
What You Need To Make This Blueberry Crisp
Fresh sweet blueberries are definitely a must for this!
Luckily the crisp uses minimal ingredients. Here’s everything you’ll need to prepare it:
Topping:
walnutsunsweetened coconut flakesmaple sugar, or coconut sugarblanched almond flourrefined coconut oilpure vanilla extractcinnamonsea salt
Filling:
fresh blueberries fresh lemon juicemaple sugar or coconut sugararrowroot starch , or tapioca
How to Make this Paleo and Vegan Blueberry Crisp
Preheat your oven to 350°F. You’ll need a 9” – 10” deep dish pie dish or baking dish for this crisp.
Make the topping first. You can either mix the topping by hand or use a food processor to make it a bit easier. I always use a food processor!
Chop or pulse the nuts and coconut flakes until they resemble crumbs with larger pieces.
Add in the almond flour, maple or coconut sugar, vanilla, cinnamon and sea salt and pulse once.
Add the coconut oil and pulse a few times to incorporate, or stir until the mixture resembles coarse crumbs. Place the topping mixture in the refrigerator while you prep the filling.
Make the Filling:
In a large bowl, combine the blueberries, lemon juice, sugar, tapioca or arrowroot. Stir until the sugar and tapioca are no longer visible.
Transfer the mixture to the baking dish or deep dish pie dish.
Crumble the chilled topping mixture all over the filling evenly.
Bake on the middle rack of the preheated oven for about 40-50 minutes or until the topping is golden brown and the filling is bubbling.
Allow the crisp to cool for at least 20 minutes so the filling sets. Serve warm or at room temperature with a scoop of coconut vanilla ice cream or whipped cream.
Ingredient substitutions
I don’t recommend using frozen blueberries because the filling will be extra watery and not as flavorful.
For the crisp topping, you can always sub in vegan butter or real butter if you prefer either one over coconut oil.
I don’t recommend using virgin coconut oil since the coconut flavor winds up overpowering the topping.
You can sub in raspberries or blackberries for some or all of the blueberries here too!
I know you’re going to love this healthier blueberry crisp all summer!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Paleo Blueberry Crisp {Vegan}
Paleo Blueberry Crisp {Vegan}
This classic Blueberry Crisp is totally delicious and easy to make! A sweet berry filling is topped with a toasty crumble for a summer dessert that will bring everyone back for seconds. It’s paleo, vegan, gluten-free, dairy-free and refined sugar free. Prep Time: 15 minutesCook Time: 45 minutesCourse:baking, DessertCuisine:American, Gluten-free, Paleo, VeganKeyword:baking, berries, blueberries, crisp, dessert, paleo, veganServings: 10 servings
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Ingredients
Topping:
1/2cupwalnuts 1/2cupunsweetened coconut flakes 1/4cupmaple sugaror coconut sugar1cupblanched almond flour1/3cuprefined coconut oilsolid1teaspoonpure vanilla extract1teaspooncinnamon1/4tspsea salt
Filling:
6cupsfresh blueberries1teaspoonfresh lemon juice1/4cupmaple sugar or coconut sugar2 1/2tablespoonsarrowroot starchor tapioca
Instructions
Preheat your oven to 350°F. You’ll need a 9” – 10” deep dish pie dish or baking dish for this crisp.
Make the topping:
You can either chop/mix the topping by hand or use a food processor to make it a bit easier (what I did).
Chop or pulse the walnuts until they resemble crumbs with larger pieces. Add the coconut flakes and pulse again.
Add in the almond flour, maple or coconut sugar, vanilla, cinnamon and sea salt and pulse once or twice to combine.
Add the coconut oil and pulse a few times to incorporate, or stir until the mixture resembles coarse crumbs. Place the topping mixture in the refrigerator while you prep the filling.
Make the filling:
In a large bowl, combine the blueberries, lemon juice, sugar and arrowroot. Stir until the sugar and arrowroot are no longer visible.
Transfer the mixture to the baking dish or deep dish pie dish.Crumble the chilled topping mixture all over the filling evenly. Bake on the middle rack of the preheated oven for about 40-50 minutes or until the topping is golden brown and the filling is bubbling. Check halfway through to see if the topping is browning too much, and cover with aluminum foil if neededAllow the crisp to cool for at least 20 minutes so the filling sets. Serve warm or at room temperature with a scoop of coconut vanilla ice cream or whipped cream. Enjoy!
Nutrition
Calories: 292kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 62mgPotassium: 152mgFiber: 5gSugar: 20gVitamin A: 50IUVitamin C: 9mgCalcium: 49mgIron: 1mg
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Want More Paleo and Vegan Dessert Recipes? Try One of These!
Strawberry Rhubarb Crisp
Blueberry Cobbler
Peach Cobbler
Best Paleo and Vegan Peach Crisp
Ultimate Paleo and Vegan Chocolate Chip Cookies
Peanut Butter Stuffed Brownies
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