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.
Robin says
I have a question about the oil. I don’t have grapeseed or palm shortening. Could I use Ghee or olive oil in place?
Elana says
Robin, I haven’t tried that so not sure, if you do please let us know how it goes :-)
Marion McHenry says
I use coconut oil in all of Elanas recipes and it comes out amazing!
Katya says
I would love to make this crisp :) looks yami… does anybody know what will be a good replacement for arrowroot? I just don’t have it. Thank you Elena for your awesome recipes!!
Elana says
Katya, sorry that I can’t help out with this as I haven’t experimented with ingredients in place of arrowroot :-)
Trudy Kessels says
Tapioca will work just as well
richardmoderate says
i just joined Elanas Pantry because i became interested in using almond flour for my 1200 calories a day diet-i made this crisp and it was delicious-but i have a problem-i am using My Fitness Pal for my food diary-i see that other Elanas Pantry recipes are in their data base-but when i try to enter this wonderful one it doesnt show up at all-how do i get it listed with My Fitness Pal?? i really DO want to make it again
Elana says
Hi Richard, thanks for your comment. I haven’t ever used My Fitness Pal but I do know that a lot of my readers love it :-)
Rebecca says
Is there any way to make this nut-free (such as swapping coconut flour for almond flour)? I have a bunch of apples and blackberries that need using, but I can’t eat nuts. Thanks!!!
Elana says
Hi Rebecca, I have a nut-free crisp recipe in this book that I think you’ll love!
http://amzn.to/1VBWPN4
Enjoy!
Elana
Sequoia says
Hi there, I have a question about some of these desserts…I am cooking for someone who we think is allergic to wheat and is trying to avoid gluten, BUT is definitely allergic to almonds…So, the almond flour doesnt work for him. I have tried making flour out of hazelnuts, but the flour isnt fine enough in my food processor. Any suggestions??
Thank you!
Elana says
Sequoia, thanks for your comment! I have quite a few nut-free desserts in this book that would be perfect for the person you are cooking for:
http://amzn.to/1VBWPN4
Enjoy!
Elana
Heather says
Thanks Elana for another awesome recipe. I made this tonight and it was delicious! I had never had the combo of apples and blackberries before but I am sold. I served it on top of some coconut milk ice cream. So yummy
Elana says
You’re welcome Heather! Glad this was awesome :-)
Jenn Irwin says
This was fantastic!! It complimented our 4th of July dinner perfectly!
Thank you!
Jenn
Elana says
Jenn, I’m so happy this was fantastic!
carrie says
that looks great, i just made a raspberry and peach cobbler. Cant wait to try this. thanks for the recipe;)
Elana says
You’re welcome Carrie!
KathyW says
Another goody, thank you, I appreciate all the great recipes you give out.
Elana says
Kathy, you’re welcome!
Ginny @ Nourished on a Budget says
Thanks for the recipe, Elana! I’m going to try it this weekend. I plan to substitute homemade pecan flour for the almond flour. I think it could work if I cut down the oil in the recipe. Raw almonds are so expensive and hard to find, but pecans are abundant here in Texas, so I’ve been itching to try this substitution. This will be the perfect “guinea pig” recipe!
Elana says
Thanks Ginny!