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
- 5 apples, peeled, cored, and sliced (Gala, Braeburn or Honeycrisp)
- 1 pint fresh blackberries
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 tablespoon arrowroot powder
- 1 cup blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 2 tablespoons grapeseed oil or palm shortening
- 2 tablespoons agave nectar, honey, or maple syrup
- In a large bowl, toss together apples, blackberries, lemon juice, vanilla, and arrowroot
- Transfer mixture to an 8 x 8 inch baking dish
- To make topping, in a food processor, combine almond flour, salt, baking soda, oil, and maple syrup
- Crumble topping over apple-blackberry mixture
- Cover with tin foil and bake at 350°F for 60 to 70 minutes until fruit is juicy and bubbling
- Uncover and bake for 10-15 minutes to brown topping
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.
Heather, thank you for your amazing comment! I’m so happy to hear that this is a go-to for your family :-)
Heather Goodrum says
I was concerned about how little sweetener there is in the recipe. I shouldn’t have been!! I actually made mine triple berry. I used cherries, blueberries and cranberries. Because of the cranberries, I put an additional 2 Tbsp of maple syrup in with the fruit. I also added some chopped pecans. This was so delicious! I’ll definitely make this a go to for our family desserts. Thanks!!!!
Just made apple blackberry crisp last night. Substituted blackberries with blueberries, and added pecans and slivered almonds to the crisp. It came out amazing and we could not stopped eating it:) thank you for an easy and delicious Passover recipe!
Erina, so glad to hear this is amazing!
Hi! Would this recipe filling work if I simply put it into a gf/vegan pie crust?
Tina, I haven’t tried that so not sure :-)