The local blueberries have been especially gorgeous this year and they were begging to be made into my favorite summer recipe: fruit crisp! We make some version of a berry crisp about every other week throughout the summer. Often we add blackberries, strawberries, or whatever we have on hand.
This week’s crisp was blueberry and it turned out so beautiful I wanted to share it with you!
Let’s talk about this recipe. It’s low-sugar and the only two sweeteners in it are paleo: coconut sugar and maple syrup. I like the depth of flavor these two bring, but remember that brown sugar, honey, agave, white sugar, or any other sweetener can be substituted! There is no award for eating a paleo version of something- make it your own and use what you have.
This crisp isn’t paleo anyway because of the oats! I use GF oats. Any brand will do, but I love buying pantry staples from ThriveMarket so that’s where these came from.
Feel free to sub ghee or coconut oil for the butter in this recipe. If you are dairy-free, that’s gonna work just fine for you.
A lot of folks don’t have arrowroot on hand. I like this flour for the way it textures the fruit part of the crisp. It holds things together. If you absolutely cannot find it (or don’t want to buy it for this recipe alone) I am sure the recipe will be fine without it or you can sub with another GF flour of your choice. The amount is small, so it won’t mess anything up.
When baking this crisp you want to check it around 25 minutes. The pecans in the topping will burn if left in for too long and you don’t want that! Mine was perfect at 30 minutes but yours might need more or less time- every oven is different. When there is a dark golden brown look to the topping, it’s ready to come out.
You can make this crisp with any berry you like, but I find blueberries to be best. Okay that about covers it! Have more questions? Ask them in the comments. If you make this crisp please share it online IG and tag me @allison_sweatman .
For the fruit filling
- 5 cups blueberries
- 2 tbsp arrowroot starch
- 1 tbsp coconut sugar
- 1 tbsp maple syrup
- 1 tsp vanilla
For the topping
- 2 cups rolled oats (GF)
- 1 cup chopped pecans
- 1 tbsp maple syrup
- 1.5 tbsp coconut sugar
- 1 pinch salt
- 3 tbsp butter
- Preheat oven to 375 degrees. Place berries, arrowroot, coconut sugar, and maple syrup, and vanilla into a large bowl and gently toss with a spatula until everything is distributed.
- Place oats, pecans, maple syrup, and coconut sugar in another large bowl. Toss together until well combined. Add butter to mixture and fold the oat mixture around the butter. Continue to combine until the whole mixture is crumbly and holds some shape when pinched or scooped. Use hands if needed.
- Grease a baking dish. Place berry mixture into dish. Top with oat mixture. Make sure oat mixture is evenly distributed across the top of the berries.
- Bake in 375 degree oven for 30-40 minutes. Check at 25 minutes. If topping is dark brown, remove from oven. Allow to cool for about ten minutes before serving. Can be served with vanilla ice cream or topped with whipped cream.