Paleo Blueberry Crisp (AIP)
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
  • 5 cups fresh blueberries
  • 2 tsp lemon juice
  • For the crisp
  • 1 cup finely shredded coconut available here
  • ½ cup coconut flour, available here
  • ½ cup tigernut flour,available here
  • 2 tbsp tapioca or arrowroot starch
  • ⅓ cup + 1 tbsp coconut oil, softened
  • ¼ cup maple syrup
  • 2 tsp ground cinnamon
  1. Preheat the oven for 350 F and have ready a 8×8″ baking pan
  2. Combine the blueberries and lemon juice in the baking pan.
  3. To make the crisp, combine the coconut flour, tigernut flour shredded coconut, and tapioca starch and sift together. Stir in the wet ingredients and mix well to combine.
  4. Using a spoon, spread the crisp topping over the blueberries, evenly covering them
  5. Bake in the oven for 35-40 minutes or until the topping is cooked.
Recipe by Empowered Sustenance at