Gluten-Free Blackberry Crisp (Paleo, vegan)

Paleo blackberry crisp in a bowl with a scoop of vanilla ice cream next to a napkin and spoon.

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Gluten-Free Blackberry Crisp (Paleo, vegan)

This Gluten-Free Blackberry Crisp is a healthy, wholesome alternative to the classic version. It features a juicy, jammy layer of blackberries under a buttery, crisp topping (without oats!). And it's grain-free, dairy-free, refined sugar-free, vegan and Paleo.

Prep Time20

Cook Time30

cooling time20

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 270kcal

Author: Don Baiocchi

Ingredients

20-24 oz. fresh or frozen blackberries thawed and drained if frozen
2 tablespoons maple syrup
1 tablespoon arrowroot flour/starch
1 teaspoon lemon juice
½ teaspoon fine sea salt, divided
½ cup sliced almonds
1¼ cups superfine blanched almond flour not almond meal
⅓ cup coconut sugar
¾ cup palm shortening or coconut oil (solid, not melted)
vanilla ice cream, for serving (dairy-free/vegan, if necessary)

Instructions

Heat the oven to 375°.
In an 8x8" square baking dish (or other 6 cup baking dish), toss the blackberries, maple syrup, arrowroot, lemon juice and ¼ teaspoon salt with your hands until everything is evenly combined. Set aside and wash your hands.
Chop the sliced almonds until they're mostly about the size of oats (some larger pieces are fine).
In a medium bowl (or stand mixer bowl), add the almond flour (sifting it through a fine-mesh sieve if it's clumpy), coconut sugar, chopped almonds and ¼ teaspoon salt. Whisk until combined.
Use a spoon to add the palm shortening in small clumps all over the almond flour mixture. Using the stand mixer with a paddle attachment, a pastry cutter or two knives (see pics in blog post), blend or slice the fat through the dry ingredients until the mixture has the texture of wet sand. You can also use your fingers but it’ll get messy!
Spread the topping evenly over the fruit and bake for 25-30 minutes, until the topping is golden brown and the juices are bubbling around the edges.
Let cool (preferably on a cooling rack) for at least 20 minutes but longer is fine. The longer it sits, the more the juices will thicken and set. Serve warm or at room temperature with vanilla ice cream.

Notes

Substitutions

You can use honey instead of maple syrup.

You can use tapioca flour/starch instead of arrowroot.

You can use lime juice instead of lemon juice.

Make ahead

Once the baked crisp has completely cooled, tightly seal the dish with plastic wrap and refrigerate for up to 3 days. Reheat in a 300° for 15-20 minutes or until warmed through. Keep in mind the topping won’t be as crisp as it is when freshly baked.

Freezing instructions

The crisp can be tightly wrapped in its own dish, placed in a airtight container or baggie and frozen for up to 1 month. Thaw overnight in the fridge.

Reheat in a 300° for 15-20 minutes or until warmed through. Keep in mind the topping won’t be as crisp as it is when freshly baked.

Nutrition