Apple Blackberry Crisp

There’s nothing like using baked fruit to make paleo desserts during the summer. This gluten-free Apple Blackberry Crisp uses seasonal, fresh, luscious ingredients, and is the perfect warm weather delight. When finished off with a high-protein almond flour topping, baked fruit treats such as this are superfood in the form of dessert.

The boys love apple crisp. It’s one of their favorite desserts and I make it often. When I make dessert for friends on a nut-free diet, I use one of the incredible recipes from Paleo Cooking from Elana’s Pantry. It’s so hard to find good paleo recipes that are nut-free. So, when I wrote that book I created a bunch of easy recipes for those of you with nut allergies. Did you know that more two-thirds of the recipes in that book are nut-free?! If you can’t afford to buy the book, check out my Nut-Free Recipes page.

This low-carb Apple Blackberry Crisp is made with only 2 tablespoons of sweetener. That’s far less than most baked fruit dessert recipes which typically call for high-carb wheat flour and a cup or so of sugar. Still, if you’re going on a very low-carb diet (VLCD) you’ll want to check out my Keto Brownies recipe and my Keto Diet page.

Apple Blackberry Crisp

Ingredients
Serves:
6
Print Recipe
Instructions
  1. In a large bowl, toss together apples, blackberries, lemon juice, vanilla, and arrowroot
  2. Transfer mixture to an 8 x 8 inch baking dish
  3. To make topping, in a food processor, combine almond flour, salt, baking soda, oil, and maple syrup
  4. Crumble topping over apple-blackberry mixture
  5. Cover with tin foil and bake at 350°F for 60 to 70 minutes until fruit is juicy and bubbling
  6. Uncover and bake for 10-15 minutes to brown topping
  7. Serve

Here are some more easy gluten-free baked fruit dessert recipes for you!

This post is an oldie but goodie from the archives. I first published this recipe in 2011.

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Recipes » Desserts » Apple Blackberry Crisp