A warm, spiced fruit crisp is the ultimate comfort dessert—and this Paleo Apple and Blackberry Crisp is no exception! Packed with juicy fruit, naturally sweetened, and topped with a crumbly almond flour topping, it’s a healthier take on a classic favorite. Perfect for cozy evenings or as a holiday dessert, this crisp is sure to delight without derailing your health goals. Serve with a dollop of coconut whipped cream or your favorite non-dairy ice cream for an extra treat!
Ingredients
Fruit Filling:
- 4 cups Apples, peeled, cored, and sliced
- 2 cups Blackberries (fresh or frozen)
- 1 tbsp Lemon Juice
- 2 tbsp Arrowroot Powder (or tapioca starch)
- 3 tbsp Maple Syrup
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
Topping:
- 1 cup Almond Flour
- ½ cup Chopped Pecans or Walnuts
- ¼ cup Coconut Sugar
- ½ tsp Ground Cinnamon
- ¼ tsp Salt
- 3 tbsp Coconut Oil, melted
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with coconut oil.
- Prepare the fruit filling: In a large bowl, combine the apples, blackberries, lemon juice, arrowroot powder, maple syrup, cinnamon, and nutmeg. Toss until the fruit is evenly coated, then transfer to the prepared baking dish.
- Make the topping: In a separate bowl, mix together almond flour, chopped nuts, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil until the mixture forms a crumbly texture.
- Assemble: Evenly sprinkle the topping over the fruit mixture in the baking dish.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Cool and serve: Allow the crisp to cool for 5-10 minutes before serving. Enjoy on its own or with a dollop of coconut whipped cream or non-dairy ice cream.
Notes
- Make it nut-free: Replace the chopped nuts in the topping with shredded coconut or sunflower seeds.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Optional spices: Add a pinch of ground ginger or cardamom to the fruit filling for extra warmth and depth of flavor.
