Description
This gluten-free blueberry crisp recipe features fresh blueberries sweetened with maple syrup and cinnamon combined with a delicious oat-almond topping to create the perfect dessert for any time of year. Using no butter, it is naturally vegan as well. Bonus: it is nutritious enough to serve for breakfast!
Ingredients
Units
Scale
Filling:
- 18 oz fresh blueberries (see notes if using frozen blueberries)
- 2 tbsp arrowroot powder
- 1 tbsp maple syrup
- 1/4 tsp ground cinnamon
Topping:
- 1.5 cups super-fine blanched almond flour
- 1.5 cups quick-cooking gluten-free rolled oats
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup melted unrefined coconut oil
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350˚ Fahrenheit. Grease an 8 x 8 baking pan or 12 inch cast iron skillet with coconut oil or avocado oil.
- Prepare the blueberry filling. In a medium mixing bowl, combine blueberries, arrowroot powder, maple syrup and cinnamon. Pour into the prepared baking dish.
- Prepare the crisp topping. In the same mixing bowl, stir together the almond flour, oats, baking soda and salt. Add the melted coconut oil, maple syrup and vanilla extract and stir until well combined. The mixture should be crumbly. Use your hands to sprinkle the topping evenly over the blueberries.
- Bake for 25 minutes until the topping is golden brown. Serve warm or hot with vegan vanilla ice cream.
Notes
If using frozen blueberries, thaw them ahead of time. Place the blueberries in the fridge the night before or allow them to thaw at room temperature for a couple hours until they are no longer frozen.
Store any leftovers in an airtight container in the refrigerator for 3-4 days. You can reheat in the oven at 350˚F for a few minutes until heated through, but I usually just pop it in the microwave for 20-30 seconds.
- Prep Time: 5
- Cook Time: 25