Almond Flour Blueberry Crisp
User Reviews
4.8
Almond Flour Blueberry Crisp
Description
This almond flour blueberry crisp combines fresh or ripe blueberries spiced with cinnamon and optionally thickened with arrowroot starch for a firm filling. The topping blends almond flour, sea salt, shredded unsweetened coconut, chopped walnuts, melted coconut oil, and maple syrup or honey, forming a mixture that crisps gently in the oven. Pressing the topping evenly prevents uneven browning and ensures uniform cooking.
Baked at 350°F for about 30 to 35 minutes, the crisp develops a light golden crust while the blueberry filling softens and juices meld with spices. Once cooled for 15 to 20 minutes, the filling firms up and the topping becomes crisp, creating a pleasing texture contrast. This dessert can be served warm with accompaniments like ice cream or coconut whipped cream to complement its flavors.
The use of almond flour and coconut products introduces a nutty and slightly tropical element, while the maple syrup adds balanced sweetness. The recipe makes approximately ten servings, allowing small portions since it is nutrient-dense. Adjust portion sizes accordingly for lower calorie servings.
Ingredients
Filling
- 2 pints blueberries 637 grams; about 4 cups, ripe
- 1 teaspoon cinnamon ( 2 grams)
- 1 tablespoon arrowroot starch (8 grams; optional)
Topping
- 1 cup almond flour 104 grams, blanched
- 1/2 teaspoon salt 5 grams, sea salt
- 1 cup coconut 99 grams, unsweetened, shredded
- 1 cup walnuts (118 grams; chopped)
- ½ cup coconut oil 109 grams, melted
- ¼ cup maple syrup (or honey; 81 grams)
Instructions
- Preheat oven to 350ºF and add the blueberries to a 2-quart baking dish. Sprinkle them with cinnamon and arrowroot starch, and stir well.
- To make the topping, add the almond flour to a large bowl, along with the salt, coconut, and walnuts. Stir well, then add in the melted coconut oil and maple syrup. (If using honey, you may want to melt the coconut oil in a saucepan over low heat first, then add in the honey to make sure it's melted, before you stir everything together.)
- Sprinkle the topping over the blueberries, and lightly press the mixture with your hands to flatten it out. You don't want any pieces sticking up higher than the rest, or they could burn before the rest of the crumble topping is golden. Bake for 30 to 35 minutes, until lightly golden on top.
- Let the blueberry crisp cool for 15 to 20 minutes before serving. It may look soupy at first, but it will firm up as it cools, with the topping becoming very crispy. Serve warm, with ice cream or coconut whipped cream on top.
Notes
- Nutrition estimates are for one of ten servings; consider smaller portions to moderate calorie intake due to the recipe's density.
- For a smooth mix when using honey instead of maple syrup, gently melt the coconut oil and honey together before combining with dry ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Sodium | 122mg | 5% |
| Potassium | 194mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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