This blueberry crisp is easy to make and is the perfect dessert during blueberry season or at any time of the year. It’s also paleo and totally AIP compliant!
So I’m naturally an apple crisp kind of gal! It’s just my absolute fave comfort food.
But that doesn’t mean I don’t like to mix things up once in awhile!
Plus, Danny’s fave is blueberry, so basically if we make a crisp, it’s either apple or blueberry.
Now, I already have an AIP apple crisp on the blog, so I figured it was about time I get a blueberry one on here too!
Blueberry benefits
Blueberries are incredibly nutritious! A few benefits include:
- high in fibre which is great for digestion and keeping things regular 🙂
- high in antioxidants, which may help in preventing cancer.
- high in vitamin C which is great for skin health!
What you need to make this AIP blueberry crisp
Blueberries
You can use either fresh or frozen blueberries in this recipe!
Cassava Flour
I tried this recipe with tigernut flour, and it just works best with cassava.
Otto’s and Anthony’s are both good brands.
Arrowroot Starch
The arrowroot starch helps to create the crisp texture. I always use Bob’s Red Mill arrowroot starch.
Coconut Sugar
In my apple crisp, the sweetener I use is maple syrup but I find coconut sugar works best with the blueberries.
Coconut shreds
You can omit these if you have problems with coconut fibre, but I find they give that oat vibe.
Make sure to use unsweetened coconut shreds!
Salt
I prefer to use either real salt or Himalayan pink salt for the mineral benefits!
Coconut oil
If you tolerate ghee or butter, I’m sure it would also work with either, but if you are following strict AIP, use virgin coconut oil.
I always have coconut oil on hand, so it is my go-to for baking.
Yield: 6 servings
Blueberry Crisp (AIP/Paleo)
10 minutes
50 minutes
20 minutes
1 hour 20 minutes
This blueberry crisp is easy to make and is the perfect dessert during blueberry season or at any time of the year. It’s also paleo and totally AIP compliant!
Ingredients
Filling
- 3 cups blueberries, fresh or frozen
- 2 tbsp lemon juice
- coconut oil
Topping
- 1/2 cup cassava flour
- 1/4 cup arrowroot starch
- 1/4 cup coconut sugar
- 1/4 cup unsweetened coconut shreds
- 1/4 tsp salt
- 1/2 cup coconut oil, melted
Notes
- Grease a 10 inch pie pan with coconut oil, set aside.
- Toss blueberries with lemion juice and place in greased pie pan.
- Combine cassava flour, arrowroot starch, coconut sugar, coconut shreds, and salt together.
- Then mix in melted coconut oil.
- Spread topping over blueberries, trying to get it as even as possible.
- Bake at 350 for 50-60 minutes.
- Allow to cool for at least 20-30 minutes.
- Eat alone or top with coconut cream or coconut yogurt.
- Enjoy!
Love this and the apple crisp! Just wondering how best to store and if you would reheat it?
Thanks Allison! It’s best to store it in the fridge and you can definitely reheat it.
Trying to make this recipe and not sure the temperature to cook at or amount or coconut oil?
Bake at 350F and 1/2 cup coconut oil!
Really enjoy the fruit crisp recipes! Thanks
Oh so happy to read this! Fruit crisps are my fave 🙂
I love this recipe! I did end up doubling the topping as it didn’t make enough to cover my berries. But the end result is very yummy!
Extra topping is never a bad thing 😉 So glad you enjoy it!
Thank you I made the apple crisp for my wifr last night and she loved it! going to try the blueberry crisp tonight.
Oh that’s great! So glad it was enjoyed 😀