Gluten-Free Blueberry Crisp (No Refined Sugar)
With a rich filling and crunchy topping, gluten-free blueberry crisp is quick to make with almond flour and is the perfect healthy treat.
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Servings: 12 servings
Calories: 388kcal
Equipment
Ingredients
- 6 cups blueberries
- 2 1/2 cups rolled oats certified gluten-free
- 1 1/4 cup almond flour
- 1 1/4 cup oat flour certified gluten-free
- 2/3 cup coconut oil softened
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 2 tablespoons tapioca starch
- 1 tablespoon lemon juice juice from about half a lemon
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Place the blueberries in a baking dish and stir in the tapioca starch, vanilla, cinnamon, and lemon juice.6 cups blueberries, 2 tablespoons tapioca starch, 1 tablespoon lemon juice, 1 1/2 teaspoons vanilla extract, 1 teaspoon cinnamon
- In a medium bowl, stir together the oats, coconut sugar, maple syrup, oat flour, almond flour, coconut oil, and salt. Spread the mixture loosely across the top of the fruit.2 1/2 cups rolled oats, 1 1/4 cup almond flour, 1 1/4 cup oat flour, 2/3 cup coconut oil, 1/2 cup maple syrup, 1/2 cup coconut sugar, 1/4 teaspoon salt
- Bake for 40 minutes or until the blueberries are bubbling and the top is just beginning to turn golden brown.
- Let rest for 5-10 minutes and then enjoy warm.
Notes
Don’t over-mix the topping! (This can cause a gummy texture.)
Substitutions:
- Can substitute white or brown sugar for the coconut sugar
- Can substitute butter for the coconut oil
- Can substitute corn starch for the tapioca starch
Nutrition
Serving: 1g | Calories: 388kcal | Carbohydrates: 49g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 67mg | Potassium: 198mg | Fiber: 6g | Sugar: 21g | Vitamin A: 40IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg
