The holidays are all about gathering, sharing, and eating—and this Paleo Apple Blackberry Crisp checks all the boxes. It’s a perfect balance of tart apples, sweet blackberries, and a golden, crumbly topping that feels indulgent but is totally corn-free, gluten-free, and refined sugar-free.

I’ve swapped in cassava flour for a simple, grain-free alternative and used allulose for a natural sweetness without the sugar crash. It’s a crowd-pleaser that fits almost any table—whether you’re serving friends, family, or just yourself by the fire.

Happy holidays and happy baking! 🍏✨

Adapted From

The Tasty Bite Gluten-Free Apple Blackberry Crisp

Ingredients

For the filling:

• 4 medium Granny Smith apples, peeled, cored, and diced

• 1 cup blackberries

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/3 cup allulose

• 1 tbsp arrowroot ( or potato or tapioca starch)

• 1 tsp lemon juice

For the topping:

• 1/2 cup cassava flour

• 1/2 cup gluten-free old-fashioned oats

• 1/3 cup allulose

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 5 tbsp unsalted butter, diced (or ghee for aVegan option)

Instructions

1. Preheat the oven to 350°F (175°C).

2. Prepare the filling:

   • In a large mixing bowl, combine the diced apples, blackberries, cinnamon, nutmeg, allulose, starch, and lemon juice. Toss until the fruit is evenly coated.

3. Prepare the topping:

   • In another mixing bowl, whisk together cassava flour, oats, allulose, salt, and cinnamon.

   • Add the diced butter and use your fingers or a pastry cutter to mix until the topping forms a crumbly texture.

4. Assemble and bake:

   • Spread the fruit mixture evenly into a casserole dish or 9x9 baking pan.

   • Sprinkle the topping evenly over the fruit.

5. Bake for 30–35 minutes, or until the top is golden brown and the fruit is bubbly.

6. Serve warm.

Notes:

• Cassava flour works beautifully as a 1:1 flour replacement and simplifies the recipe—perfect for a clean swap.

• If you’d like to experiment in the future, coconut flour is a great alternative, but use half the amount as it’s highly absorbent.

• Allulose browns differently than sugar, so the topping may not caramelize as much, but the flavor and texture will still be delicious.