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Grain Free Blueberry Crisp

Course Dessert
Servings 8
Author glutenandgrainfreeliving.com


  • 4 cups fresh organic blueberries
  • 1/4 cup organic sugar
  • 1 tbsp arrowroot flour
  • 1 tsp fresh lemon juice
  • 1 cup finely chopped pecans
  • 1 cup almond flour
  • 6 tbsp butter or coconut oil, melted
  • 1/4 cup organic coconut sugar
  • 1/2 tsp cinnamon
  • dash sea salt


  1. Preheat oven to 350 degrees.  Grease 8" baking dish or ramekins and set aside.

  2. Combine blueberries, sugar, arrowroot, and lemon juice in a mixing bowl.  Stir to coat all the blueberries.  Place mixture into prepared pan or ramekins.

  3. In a small mixing bowl, combine pecans, almond flour, melted butter, coconut sugar, salt and cinnamon.  Stir to combine well.  Spoon mixture evenly over blueberries.

  4. Bake for approximately 30-40 minutes until the topping is brown and the blueberry mixture is bubbly.

  5. Cover with foil after 15 minutes if the topping is browning too quickly.