Summer Strawberry-Blueberry Crisp (Gluten-Free, Low FODMAP, Paleo, Vegan)

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The strawberries are popping off right now at the Farmer’s Market, so I thought I’d finally make you my favorite gluten-free strawberry-blueberry crisp recipe.

mixed berry crisp with ice cream

In the “before times” I used to always get asked what to make at a dinner party—especially for dessert—when it seems like everyone has a different food allergy or dietary preference. When you’re catering to gluten-free, dairy-free, paleo, low FODMAP vegans…sometimes plain blueberries in a bowl can seem like the only safe option.

But this grain-free crisp recipe actually fits the bill for all of the above (so long as you don’t put a giant scoop of vanilla ice cream on top, like I may have…).

strawberries in a carton

The crumble topping is based on this recipe that I’ve long used for apples and pears in the winter season. Instead of butter, room temperature coconut oil and almond butter allow you to shape the flour mixture into clumps.

For the paleo mixture, I used almond flour, coconut shreds and flax meal. If you aren’t paleo, rolled oats also work great in place of the flax or some of the almond flour. It’s very versatile and can be adapted to whatever ingredients you have in the pantry.

strawberry crisp in a panblueberry crisp recipe in a pan

‘Tis the season for gorgeous fresh berries but you can easily make this strawberry blueberry crisp with frozen fruit. In fact, I used frozen blueberries for this version since they weren’t at the market yet. Blackberries and raspberries also work well – just use two pints of whatever you find.

Since berries tend to be a little on the juicy, wet side, I added arrowroot starch to thicken up the base. If you don’t have any on hand, you can substitute cornstarch or tapioca starch. In a pinch, you can just omit it and deal with a slightly runny crisp.

blueberry crisp recipemixed berry crisp with ice cream

Though this recipe isn’t sugar-free, it is a perfect low sugar option for when you need a treat but don’t want to send your hormones into a tizzy. It’s one that I always recommend to my 4 Weeks to Wellness clients after vice detox week.

Since the world is starting to get back to normal and summer dinner parties on back on the schedule, you may be dealing with those same dietary restriction hosting conundrums again. I hope this all-inclusive crisp recipe makes your menu planning a little easier.

Read on for this delicious paleo gluten-free strawberry-blueberry crisp recipe!

With health and hedonism,


blueberry crisp recipe

mixed berry crisp with ice cream


Summer Strawberry-Blueberry Crisp (Gluten-Free, Low FODMAP, Paleo, Vegan)

This summer mixed berry crisp recipe is super versatile and can be adapted to meet your preferences or dietary restrictions. I used 1 ½ pints strawberries and ½ a pint blueberries. If you can’t find them fresh, frozen work well too! The topping is paleo, vegan, gluten-free and low FODMAP. If you don’t have flax meal, feel free to double the coconut or replace with gluten-free rolled oats (if you don’t mind it not being grain free). The coconut oil can be subbed for butter or ghee if you’re not dairy-free. Have fun with it!
Prep Time 10 minutes
Cook Time 40 minutes


  • 2 pints 2 cups mixed berries (strawberries, blueberries or raspberries) trimmed
  • 1 tablespoon arrowroot starch
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons maple syrup

For the topping:


  • Preheat oven to 350 degrees F.
  • In an 8×8 casserole dish or equivalent, toss the strawberries and blueberries, arrowroot starch, lemon juice, and maple syrup until well-combined. Arrange in an even layer.
  • In a large mixing bowl, combine the ingredients for the topping: coconut oil (it should be semi-solid), almond butter, almond flour, coconut sugar, flax meal, coconut, and sea salt. Work the crumble with your fingers or a fork until the mixture resembles pea-sized clumps. Spoon the topping over the berries—feel free to create quite a pile in the center, as some of it will sink down into the bubbling sauce.
  • Transfer the baking dish to the oven and bake until the topping is golden brown, about 30 to 40 minutes. Serve warm with plant-based vanilla ice cream or coconut yogurt.


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