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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. 
Course Breakfast, Dessert
Cuisine American
Keyword almonds, apple crisp, blueberries, dairy-free, easy dessert, flourless dessert, Gluten-free, grain-free
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 servings
Author Beth Allingham



  • 4 cups finely chopped apples
  • 1 cup blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon MCT oil
  • teaspoon cinnamon see note
  • 1/4 teaspoon allspice
  • 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


  • Preheat oven to 350F.
  • Oil a pie dish (or any similar size pan) and set aside.
  • Mix all filling ingredients in a mixing bowl.
  • 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.
  • Mix all topping ingredients (except slivered almonds reserved for garnish, if using) in a separate small mixing bowl until coarse crumbs form.
  • Sprinkle this mixture over the fruit in the pie dish.
  • Garnish with slivered almonds if desired.
  • 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).
  • 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.