Last Updated on May 5, 2026 by Deliciously Organic Editor
Apple, cherry, and blueberry crisp is a dessert for anytime of year!
This crisp is a combination of apples, berries, sugar, a bit of arrowroot to thicken and some bright zest of orange and lemon. It’s topped with some almond flour, butter and sugar.
You can swap out the cherries and blueberries for other fruits such as pears, blackberries, or raspberries.
It’s baked until golden brown on top. You can serve it alone, with vanilla ice cream, whipped cream or a drizzle of heavy, raw cream.
Here are some additional fruit desserts you might enjoy:
Peach Cobbler
Lemon Cream Pots
Fruit Pizza
Pineapple Upside Down Cake
Apple, Cherry and Blueberry Crisp (Gluten-Free)
You can use whatever combination of fruit you like. No need to thaw the fruit before mixing. I prefer to serve my crisps with a drizzle of fresh cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the fruit filling:
- 2 cups chopped tart apples
- 1 cup frozen blueberries
- 1 cup frozen cherries
- 1/2 cup maple sugar, sucanat, or organic cane sugar
- 3 tablespoons arrowroot
- Zest of 1 lemon
- Zest of 1 orange
- Juice of 1 lemon
- Juice of 1 orange
For the topping:
- 1 cup blanched, finely ground almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon Celtic sea salt
- 1/4 cup maple sugar, sucanat, or organic cane sugar
- 2 tablespoons arrowroot
- 1/2 teaspoon unflavored grass-fed gelatin (this ingredient acts as the “gluten” to bind the flours together)
- 5 tablespoons unsalted butter, cold, cut into tablespoons
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Place the apples, blueberries, cherries, sugar, arrowroot, zests, and juices in a large bowl and stir until combined. Pour into an 11 x 7” baking dish, or spoon mixture into 6 oz. ramekins.
- Place the almond flour, coconut flour, sea salt, maple sugar, gelatin and arrowroot in the bowl of a food processor. Pulse a few times to combine. Add the butter and process until ingredients come together to form a dough. Crumble topping with your fingers and layer on the top of the fruit mixture. Bake for 30 minutes until golden brown on top and bubbly. Cool for 10 minutes. Serve.
Wow this looks amazing! It makes me yearn for farmers market season!
Yummy! Where can I get those adorable baking cups?
I bought them at Target last year around Easter. I always walk by the seasonal section at that store. You never know what you’re going to find! 🙂
Carrie – you have outdone yourself on this one! Amazingly simple – love it, can’t wait to give it a try.
PS – I voted! Yours is my favorite food blog, seriously! I love the way your blog is laid out, ease of access and the recipes are to die for :o) So many wonderful ideas to chose from, it makes being in the kitchen a lot more fun. I send some of your recipes to an elderly neighbor, yesterday she asked if I give my family a menu? and do I have a “carry out window”? I thought that was so cute. Anyway, Thanks for all you do!
Haha…that’s great! I’m so glad your neighbors have also benefitted. I’m so glad you’ve enjoyed the recipes. It’s a joy to write for all of you!!
finally had the opportunity to make this dessert. it was FABULOUS! the whole family loved it. I might double the topping next time, I like more crumb 🙂 thanks again!
You are BY FAR my favorite cooking blog!! Love every recipe, that I have ever tried. Just voted for you!
Thank Shauna! That means a lot!
I love fruit crisps and those dishes are super cute!
Voted!! I love your blog! I used your recipes the last time I was visiting family and my sister-in-law wanted the recipe for every single thing I made! No matter what I try from your blog I know it will be a success!
Thank you Lydia!!
What a delicious way to bring about thoughts of Spring. A nice arrangement of healthful ingredients sure to be full of flavor as well!
YUM. I know this is a dumb question, but do you freeze your cherries like you would blueberries? This year, I plan to snap up a bunch of produce while it’s in season and I want to freeze a bunch of it. Only thing is, I’m not quite sure how to freeze it. Do you have any solid resources for preserving spring/summer veggies? I’m off to vote, now! You know you’ve got a special place in my heart, thanks to your awesome blog, meal plans, cookbook, etc. during our real food transformation! 🙂
For cherries, I rinse and dry them, spread them out on a large baking sheet and freeze. After they are frozen I put them in large glass jars or ziplocs. For berries, I do the same except I don’t rinse them (rinsing can make them soggy). Molly over at http://www.organicspark.com does a lot of preserving, so I’d look there for good advice on preserving. Also, Georgia at http://www.georgiapelligrini.com has several preserving recipes that look fantastic!
Thank you for the sweet words! I’m so glad I’ve been able to help!
Ok, this recipe looks so good….I am going to have to make it this week! I am pinning this recipe right now on my gluten free recipe pin board. Thanks!!
Yummy! I can’t wait to try this recipe. Thank you for the inspirational & healthy recipes.
I have a stash of sour cherries in the freezer from last year that I had totally forgotten until now! Thanks for the inspiration.
This sounds lovely. Just like Nanny used to make!
I love a good crisp. So easy. So tasty.
Love it!! I have a similar crisp topping I do over here ~ addictive with the fruit!
Hello again,
your blog is really great, I like it. I don’t know what is better in this post, these pictures or recipe. I also want to congratulate you for this nomination, it’s a big success. 🙂 I will stop by more often, have a nice weekend.
Just wanted to tell you how much I enjoy your recipes and writing. I was doing some “spring cleaning” to my list of peer “blogs that inspire me” on my site and as I cull through them I am reminded of how much I enjoy your recipes and wit when you write. And now, without further adieu, I’m going to whip up a crisp as a treat this afternoon… I am fairly certain I have a batch of frozen berries nestled back there in the freezer and it would certainly brighten a gloomy, rainy CT day!
Thank you for your kind words Eila. I’m so glad you enjoy the blog and recipes. It’s such fun to share my ideas, thoughts and recipes with everyone!
You’re looking good over there… And you’re making me crave a macro lens. 😉 Maybe some fresh cherries, too! Be blessed today, my friend!
I made this yesterday and it was delicious! Thanks for sharing.
Thanks for the feedback. I’m so glad you enjoyed it!
LOVE the newest picture of you on this website (top right) You look GREAT Carrie…happy and healthy!
Thanks Vicki!! 🙂
Wonderful recipe! I subbed the butter with coconut oil (4 tablespoons) & it turned out perfect. Thank you for all of your recipes. You’re awesome!
Subscribed to RSS because you are simply amazing!
A lovely gluten-free crisp! Yummy too! 🙂 I also love almond flour combined with coconut flour!
any substitutes for arrowroot? Im on gaps and it is not allowed. Or do you think it is not enough to worry about, it is not like Im going to be eating this all 🙂
I made it a few weeks ago and just left out the arrowroot. It won’t have the same flakiness I was going for in this recipe, but it’s still REALLY good. 🙂
I have been looking for a crisp topping that is gluten free for my Dad. My daughter however is allergic to tree nuts and I can’t have them in the house. Any idea on a sub for Almond flour?
I made this Berry Crumble, and will definitely be making this again and again. Delicious, easy and tastes amazing. I just don’t know how many calories, so I am probably overeating lol, but so good. Thank you for posting all of your recipes for us! xoxo
So glad you enjoyed it!
This looks amazing! Can I make it ahead and freeze it?
I haven’t tested it, but I think it would work just tine!
Any substitute for gelatin if making for vegetarian? Thanks.