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.
Servings 6 servings
Ingredients
Filling:
- 4 cups finely chopped apples
- 1 cup blueberries
- 1 tablespoon lemon juice
- 1 tablespoon MCT oil
- 1½ teaspoon cinnamon see note
- ¼ teaspoon allspice
- ⅛ teaspoon nutmeg
- ¼ 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
Instructions
- 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.
Notes
A scant 2 teaspoons pumpkin pie spice can be used in place of the individual spices listed.