Paleo Blueberry Almond Crisp


Paleo or not, this is my f*%&ing favorite homemade summertime dessert and it takes virtually no time to assemble for consumption.

While I'm usually a fan of having leftovers, this dessert is best served right out of the oven so the recipe is written as a single serving. Double or triple or quadruple the batch as needed!

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

Blueberry Almond Crisp

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

Filling Ingredients

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

Crumble Ingredients

  • 1/4 cup almond flour
  • 1/8 cup coconut oil, melted (or softened is fine too)
  • 2 tsp maple syrup
  • 1/4 tsp cinnamon or pumpkin pie spice
  • a pinch of sea salt
  • some sliced almonds


  1. Preheat the oven to 375 F.
  2. Toss the blueberries in a small baking dish (like this) with a splash of lemon juice. 
  3. Mix all the crumble ingredients in another bowl.
  4. Spoon the crumble mixture over the berries.
  5. Bake for 30 min, or until the topping is golden brown. Let cool slightly before eating.


  • Because I'm usually just making enough for myself and/or my husband, I use bottled lemon juice for this recipe. If I were making this for a larger group though, I'd use fresh lemons and would also add some lemon zest to the crumble topping. Because zest is magic.
  • If you don't like almonds, use another nut.