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 🙂
Why You’ll Love this Blueberry Crisp
- Quick and easy to make
- Gooey sweet blueberry filling
- Good for you, healthy ingredients
- Perfect for all summer occasions!
Ingredients 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:
- walnuts
- unsweetened coconut flakes
- maple sugar, or coconut sugar
- blanched almond flour
- refined coconut oil
- pure vanilla extract
- cinnamon
- sea salt
Filling:
- fresh blueberries
- fresh lemon juice
- maple sugar or coconut sugar
- arrowroot 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 for Blueberry Crisp
I don’t recommend using frozen blueberries because the filling will be extra watery and not as flavorful.
If you need to, I recommend adding another 1/2 tablespoon starch to the filling to make it 3 tablespoons total. I also recommend adding more maple sugar to the filling to make it 1/3 cup.
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!
For the nuts in the crisp topping, feel free to use any you prefer over walnuts, such as almonds or pecans or cashews.
FAQ
Is blueberry crisp healthy?
This blueberry crisp is made with wholesome real food healthy ingredients and is paleo and vegan friendly. Traditional blueberry crisp uses refined sugar and butter, while this crisp is naturally sweetened and dairy free.
Where can I find maple sugar?
Some grocery stores carry maple sugar but it can be difficult to find in stores sometimes. I always purchase maple sugar on Amazon so I have lots ready for baking projects! You can also use coconut sugar if you prefer, which is easier to find in grocery stores.
Can I use frozen blueberries?
Fresh blueberries will give you a sweeter, thicker filling so I always recommend fresh. If you have to use frozen, increase the arrowroot or tapioca by 1/2 tablespoon for a total of 3 tablespoons, and increase the maple sugar to 1/3 cup.
Is this blueberry crisp recipe dairy free?
Yes, the recipe is dairy free, gluten free, paleo and vegan as written so fits many different dietary needs!
What is the difference between blueberry crisp and blueberry cobbler?
The topping is the main difference between a crisp and cobbler. A crisp uses either oats, or for my version, nuts and coconut, to create a crumbly topping, while cobbler topping is a dough similar to that of a biscuit. You can find my paleo and vegan blueberry cobbler recipe here.
I know you’re going to love this healthy blueberry crisp all summer!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
If you love this recipe, you’ll also love these:
Paleo Blueberry Crisp {Vegan}
Ingredients
Topping:
- 1/2 cup walnuts
- 1/2 cup unsweetened coconut flakes
- 1/4 cup maple sugar or coconut sugar
- 1 cup blanched almond flour
- 1/3 cup refined coconut oil solid
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/4 tsp sea salt
Filling:
- 6 cups fresh blueberries
- 1 teaspoon fresh lemon juice
- 1/4 cup maple sugar or coconut sugar
- 2 1/2 tablespoons arrowroot starch or 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 needed
-
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. Enjoy!
Nutrition
As an Amazon Associate I earn from qualifying purchases. For more information, see our disclosure policy here
OMG, I am literally obsessed with this recipe! ✨ A Paleo AND Vegan blueberry crisp that actually looks this divine? You are a total kitchen wizard! The way the filling bubbles up under that golden, nutty crust is pure food porn. I’m already dreaming about that first warm scoop with the coconut vanilla ice cream melting all over it—absolute heaven! Thank you for saving my summer dessert game! 🫐🥧🙌
Could you explain in more detail why using virgin coconut oil for the crisp topping isn’t recommended, and what specific impact its flavor might have on the overall taste of the blueberry crisp?
It’s a personal preference but refined coconut oil has no flavor so won’t impact the overall flavor of the crisp. If you don’t mind the coconut flavor extra virgin coconut oil works well.
Boost your https://www.marks4sure.com/JavaScript-Developer-I-exam.html prep while enjoying a Paleo Blueberry Crisp (Vegan). This blend of smart study and clean nutrition keeps you energized, helping you master JavaScript, LWC, and Salesforce skills while staying focused and refreshed throughout your preparation journey.