Apple Blueberry Crisp – Paleo and Gluten-Free

Apple Blueberry Crisp – Paleo and Gluten-Free

This apple-blueberry almond crisp is a delicious combination of my favorite fruits, nuts and spices. It’s gently sweetened with maple syrup so that the tartness of the fruit shines through. Pretty enough to take to a potluck and simple enough to make for yourself. 

blueberry apple crisp in blue flowered bowl on blue cloth

A tart, firm yet flavorful apple like Braeburn or Jonathan will balance the sweetness of the blueberries. 

A crumble or crisp is a simple way to get the look and flavor of a pie while not having to roll out a crust. You avoid gluten as well as high-glycemic-index flours by using nuts, spices, and a little oil. As the crisp bakes, the topping becomes crunchy and the fruits soften and take on the spicy flavors. 

Great for breakfast, too.

After you chop the apples and stir in the blueberries, you add some lemon juice with the spices. One reason is to give a little extra tartness to the crisp (unless you have very sour apples).

The other is to prevent the apples from browning while you work on the topping. If you are allergic to lemons, you can use Vitamin C crystals to do the same thing.

Consider MCT oil

If you want an oil that has a neutral flavor but don’t want to go to the bother of melting such a small amount of coconut oil, consider using MCT oil. MCT stands for the medium chain triglycerides derived from coconut oil. It’s liquid at room temperature. It’s also fantastic for coating the pan. Read more about it. 

pinterest image of apple blueberry crisp in flowered bowl with blue napkin

This blueberry-apple crisp is best as soon as it’s cooled off enough to eat after baking. Over time the crisp will soak up moisture from the fruit and the nuts will get a little soggy.

Also, the longer it sits, the more the blue color of the blueberries will seep into the apples. Probably it won’t be around that long, though!

Other breakfast or dessert recipes you may enjoy

Flourless Baked Oatmeal

Moringa Fruit-Nut-Ola Grain-Free

Kitchen items used in this recipe

This baking dish is lightweight and just the right size to fit all the ingredients for this dish. It makes a pretty serving item. I used it for my flourless baked oatmeal as well.

I use blanched almond flour for most of my baking, like this Kirkland product, but this recipe works equally well with unblanched almond flour.

This is the MCT oil I use.


Images are affiliate links. If you click on a link and make a purchase, I may earn a small commission at no additional cost to you. This helps to support the costs of blogging, and I thank you!



blueberry apple crisp in white tart pan on tablecloth

Apple Blueberry Crisp – Paleo and Gluten-Free

  • Author: Beth at A Meal In Mind
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: American


This apple-blueberry almond crisp is a delicious combination of my favorite fruits, nuts and spices. It’s gently sweetened with maple syrup so that the tartness of the fruit shines through. Pretty enough to take to a potluck and simple enough to make for yourself. 




  • 4  cups finely chopped apples
  • 1 cup blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon MCT oil
  • 1½ teaspoon cinnamon (see note)
  • 1/4 teaspoon allspice
  • ⅛ teaspoon nutmeg
  • 1/4 cup maple syrup

Crisp Topping:

  • 1 cup almond flour, unblanched or blanched
  • ½ cup chopped almonds
  • 2 tablespoons maple syrup
  • 1 tablespoon MCT oil
  • 1 teaspoon cinnamon
  • 2-3 tablespoons sliced almonds for topping designs


  1. Preheat oven to 350F.
  2. Oil a pie dish (or any similar size pan) and set aside.
  3. Mix all filling ingredients in a mixing bowl.
  4. Transfer to the pie dish and pat down evenly. If the filling seems to take up more room than you expected, just know that it will cook down a bit during baking.
  5. Mix all topping ingredients (except slivered almonds reserved for garnish, if using) in a separate small mixing bowl until coarse crumbs form.
  6. Sprinkle this mixture over the fruit in the pie dish.
  7. Garnish with slivered almonds if desired.
  8. Bake in a preheated oven for approximately 30 minutes, until the topping turns golden brown (at high altitude, bake for an additional 5-10 minutes).
  9. Remove from oven and serve as soon as it’s cool enough to eat. Delicious with yogurt – we like CoYo, KiteHill and other non-dairy brands.


A scant 2 teaspoons pumpkin pie spice can be used in place of the individual spices listed.

Keywords: apple crisp, blueberries, gluten-free, grain-free, dairy-free, easy dessert, flourless dessert, almonds

10 thoughts on “Apple Blueberry Crisp – Paleo and Gluten-Free”

  • My husband prefers fruit desserts to chocolate ones and he loved this recipe. I liked it because I felt like I could eat a dessert guilt free! It does taste good.

    • Thank you! I agree with you completely, now that spring fruits are coming into season. I’ll look forward to hearing if you make it!

  • Divine looking Crisp, I love the flavor combo of apples, blueberries, and almonds! Love the tip on using citric acid in place of lemons if there are any allergies. Thank you 🙂

    • Thank you so much for those comments. It’s one of those recipes that’s prettier than the effort it takes to make it! And almonds develop such a nice crunch when baked as part of a top crust.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.