Description
A warm and comforting blueberry crisp made with juicy fresh blueberries and a crunchy oat topping—100% gluten-free and naturally sweetened.
Ingredients
For the Blueberry Filling:
- 4 cups fresh blueberries (or frozen, thawed and drained)
- 2 tbsp pure maple syrup (or honey)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch (or arrowroot powder)
For the Crisp Topping:
- 1 cup gluten-free rolled oats
- ½ cup almond flour (or gluten-free all-purpose flour)
- ⅓ cup coconut sugar (or brown sugar)
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ cup melted coconut oil (or unsalted butter)
- 1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a little coconut oil or butter.
In a mixing bowl, toss the blueberries with maple syrup, lemon juice, vanilla extract, and cornstarch. Stir until the berries are evenly coated. Pour the mixture into the prepared baking dish and spread it out evenly.
In another bowl, mix the oats, almond flour, coconut sugar, cinnamon, and salt. Add the melted coconut oil and vanilla extract, stirring until everything is well combined and forms a crumbly texture.
Sprinkle the crisp topping evenly over the blueberries. Bake for 30–35 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.
Let the crisp sit for at least 10 minutes before serving (this helps the juices thicken). Serve warm with vanilla ice cream, Greek yogurt, or coconut whipped cream.
Notes
Best served warm with a scoop of vanilla ice cream or a dollop of Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: ~240 per serving
- Sugar: ~18g
- Sodium: ~80mg
- Fat: ~10g
- Saturated Fat: ~3g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~36g
- Fiber: ~5g
- Protein: ~4g
- Cholesterol: 0mg