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
- 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
Instructions
- 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
- 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.
Jen @ keepitsimplefoods says
Always love a good fruit crisp! I just adore the blackberry, apple combo!
Elana says
Thanks Jen!
June says
I made this with blueberries and rhubarb…because I’m always looking for a good recipe using rhubarb this time of year. Thanks! It was yummy.
Elana says
You’re welcome June!
Melanie says
Looks Lovely Elana, and perfect for Summer! :)
Elana says
Thanks Melanie!
Becca says
I made this last night for girl’s night and we all loved it so much! It was easy to make and delicious. I never quite feel so guilty after eating your desserts because they do contain some healthy food items. Thanks for making my baking life a little bit enjoyable. I typically don’t enjoy baking because it’s not healthy food, but you are changing that in many ways. :) We added a bit of cool whip to the dessert and that tasted great too!
Elana says
Becca, I’m so glad that this was a hit at girl’s night!
Miriam @ Sometimes I Veg says
It looks fantastic. I’ll have to put this on my roster to eat at the end of summer when blackberries and apples are both available locally (such as in my yard)
Elana says
That’s awesome Miriam!
Lynn Krukowski says
I bet this would be good with some fresh rhubarb in it too. I wonder how much agave I would need to add to help the rhubarb not be too tart?
I imagine the apple would mellow out the tartness though.
Thanks for the great inspiring ideas.
Elana says
Thanks Lynn! I have an amazing rhubarb crisp recipe in this book:
http://amzn.to/1VBWPN4
Enjoy!
Elana
Becky says
Mmmmmm….can’t wait to try!
Elana says
Thanks Becky!
Tori (Fresh Fruition) says
Oh my, that looks so good! I love fruit pies and crisps- except apple. For some reason cooked apples make my mouth tickle!
Elana says
Thanks for your comment Tori :-)
Dan says
I know I’ve been working too hard because my first thought was “won’t RIM sue Steve Jobs?”
But seriously, it looks so tasty.
Elana says
:-)
Tone - Hjertemat.com says
Hi :) I am from Norway and I avoid milk, gluten, sugar etc from my diet. I tried your vanilla cupcakes with chocolate frosting, and it was so good! Thank you! I was so trilled to find a frosting without milk/butter/etc. I don´t use agave (because of the damage it does to the liver), but I replaced it with ricemilk, xylitol and some stevia. Worked very well! They looked nice too, but I couldn´t find my camera… Arghh :( ;)
I love your blog, and I just ordered your almond flour cookbook in iHerb.com :)
Love from Norway!
Elana says
Thanks!