This Paleo blueberry pie crisp is sweetened with local maple syrup made with delicious pecans, almond flour, and coconut flour. It is gluten-free, grain-free and dairy-free. And you can choose to make it without the bottom pie crust, making it with just the filling and crumb topping (which will also make this recipe vegan!)
Together, John and I created this Paleo Blueberry Pie Crisp for a family Christmas gathering! John made the pie crust, I made the nut topping and we filled it with the best organic blueberries that we picked from down the street over the summer and froze!
Page Contents
The Blueberries:
Over the summer, John and I decided to stock up on fruit to hopefully get us through winter. About a mile down the road from us is an organic blueberry you-pick. So we took a stroll down the hill, and we were the only ones there!
Blueberries are superfoods! High in antioxidants, which have been shown to protect our bodies against aging, diabetes, cardiovascular disease, memory loss, and cancer.
Perfect for baking pies, making smoothies, ice cream, and just everyday eating!
John and I walked out of there with 90 lbs of blueberries! And walked a mile back home! I washed them, put them on baking trays, put them in the freezer for about 30 minutes, and then transferred to bags and froze them for later use!
Paleo Blueberry Pie Crisp
Equipment
- Food Processor
Ingredients
Honey Graham Cracker Pie Crust: Danielle Walkers Crust!
- 1/4 Cup Almond Flour
- 2 Tbsp Coconut Flour
- ¼ Tsp Salt
- ¼ Tsp Baking Soda
- 1 Tsp Ground Cinnamin
- ¼ Cup Coconut Oil
- ¼ Cup Honey
- 1 Egg
- 1 Tsp Vanilla Extract
Topping:
- ¾ Cup Almond Flour
- 2 Tbsp Coconut Flour
- 2 Tsp Ground Cinnamin
- 3 Tbsp Room Temperature Coconut Oil
- 3 Tbsp Maple Syrup
- ¼ Tsp Salt
- 1 Cup Chopped Pecans
Filling:
- ¼ Cup Maple Syrup
- 1 Tbsp Vanilla Extract
- 1 Tbsp Arrowroot Flour Or Tapioca Flour
- 1 Tsp Ground Cinnamin
- Pinch of Salt
- 5 Cups Frozen Blueberries 4-5 Cups
Instructions
Honey Graham Cracker Pie Crust:
- Preheat oven to 350° F
- Mix the dry ingredients in a medium mixing bowl
- Whisk together the wet ingredients in a separate bowl
- Pour wet ingredients in with the dry ingredients and mix well!
- With your hands, press the dough evenly into the bottom and the sides of a 9in pie pan
- Bake 5-7 minutes until it’s a light golden color
- Freeze for 30 minutes while you are preparing the filling and toppings!
Topping:
- Mix together the almond flour, coconut flour, and cinnamon in a medium-size bowl
- Add the coconut oil, maple syrup and salt and mix until combined.
- Pulse the pecans in a food processor (or by hand) a few times until they're in small pieces
- Stir the pecans into the topping mixture
Filling:
- Mix together all the filling ingredients except for the blueberries in a medium-size bowl
- Then gently stir in the blueberries to coat!
- Cook the frozen blueberry mixture over the stovetop on low-medium heat, about 5-10 minutes to allow it to thicken. Let Cool
- Add the Filling to the Honey Graham Cracker Pie Crust, add the toppings, and bake for about 20 minutes or until bubbling and topping is golden brown. Watch the bottom crust to be sure it doesn't burn!
Let us know how your paleo blueberry pie crisp turned out!
I might be able to help with a couple substitute suggestions if needed!
Meet Ally, The Creator Behind Allys Paleo Eats
A secretary by day, a cook by night, but in all seriousness a want-to-be stay at home dog mom! Lover of animals. Lover of the environment. And Lover of yoga! Currently working on my Bachelor’s degree in Environmental Sustainability and Animal Science. While being the best damn house-wife, pet-mom, and chicken “farmer”. You can find me where the cell signal is non-existent, the people are limited and the views are breathtaking!
Hi, I’m Ally. The creator of Ally’s Paleo Eats. The person who never thought she would know how to actually cook until it came down to having to actually learn.. Especially with being in a relationship with someone who LOVES food, and someone who has an autoimmune disease. I started searching for different recipes on Pinterest. Cooking definitely did not come naturally to me… I threw out a lot of recipes, not because they probably weren’t good, but because I was too hard on myself. I actually hated to cook. Absolutely hated it. But, every night I’d come home, dread cooking dinner, just to do it all over again the following night. I then started to get more into meal-prepping, and cooking in bulk on Sundays and then freezing food.
After realizing what a difference this diet had on me, not only physically but mentally, the positive outcomes it had on my boyfriend (now husband), understanding what foods I can and can’t eat, and getting over the money factors of buying higher quality ingredients, I really started to enjoy learning new recipes and becoming more knowledgable about ingredient substitutions.
Why We Follow Paleo
John has Ulcerative Colitis which is an inflammatory bowel disease (IBD) that causes long-lasting inflammation and ulcers (sores) in his digestive tract. Ulcerative colitis affects the innermost lining of your large intestine and rectum. He has suffered from this for most of his life.
So, in 2016 John and I finished building our house and began living on our own. Finally, we decided, this is a fresh start for us, for our health. and for our relationship. We started looking into diets that would accompany both of us. From Vegan to Vegetarian to Dairy-Free and then to a High Meat Diet (Before Keto was a big trend!). Some of the diets, we probably didn’t stick too long enough to reap the benefits- but they didn’t all suit John and I! Many countless hours of internet research, listening to well-known doctors and podcasts, they all had different input. After listening and reading about many holistic doctors, we started to look more into the Paleo diet.
Check out the full story here!
Awesome Paleo References – Especially for Beginners!
Check out our other Paleo Post!
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