Paleo Blueberry Crisp

Paleo Blueberry Crisp Recipe via Worthy Pause

Paleo or not, this is my f*%&ing favorite summer dessert.

Why? Aside from being delicious, this easy berry crisp is like a baking project for people who don't have the patience to bake (ahem, yours truly). Baking is so precise and you have to see it through to the end before you know if you messed up or not, so I just don't do much of it over here (except for my day job, where I do it all.the.time.—but with recipes others have tested already, which is key).

This dessert is also my favorite because takes virtually no time to assemble for consumption and is made out of things I always have in my pantry and fridge. Even though blueberries are clearly the most superior of fruits, this could also easily be adapted with other berries, peaches or apples, so choose your own adventure, friends!

Paleo Blueberry Crisp via Worthy Pause
Paleo Blueberry Crisp via Worthy Pause
Paleo Blueberry Crisp via Worthy Pause

While I'm usually a fan of having leftovers, this blueberry crisp (err, crumble? can someone tell me the diff, please?) is best served right out of the oven so the recipe is written as a single serving. Double or triple or quadruple the batch if you are not eating dessert alone like I usually am (my husband isn't really a dessert person, except when it comes to ice cream).

Okay, I'm not going to waste any more time gabbing about it. Let's bake.

Paleo Blueberry Crisp via Worthy Pause

Paleo Blueberry Crisp

paleo, gluten-free, vegan, vegetarian | serves 1

Filling Ingredients

  • 1/2 pint of blueberries
  • ~1-2 tsp lemon juice

Crumble Ingredients

  • 1/4 cup almond flour
  • 1/8 cup ghee or coconut oil, melted (softened is fine too)
  • 2 tsp maple syrup
  • 1/4 tsp cinnamon or pumpkin pie spice
  • a pinch of sea salt
  • some crushed pecans or sliced almonds
  • optional:  lemon zest from 1/4 of a whole lemon


  1. Preheat the oven to 375 F.
  2. Make sure the berries are fully dry. Toss the blueberries in a small baking dish (like this) with lemon juice.
  3. Mix all the crumble ingredients in another bowl and spoon the mixture over the berries.
  4. Bake for 20-30 minutes, or until the topping is golden brown.
  5. Let cool slightly before eating.


  • A shallower baking dish works better than a deep one to allow more of the liquid to evaporate so the filling gets jammy. You could also dust the dry berries with a bit of tapioca flour if you want it to be a little sturdier.
  • You can substitute any berry into this recipe.

This recipe was originally posted in 2013 but updated in 2017 with new pictures.