This Healthy Gluten Free Blueberry Crisp uses simple, pantry-essential ingredients and is refined sugar free! A healthy summer dessert for all!
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 6People
Calories 276kcal
Author FoodFaithFitness
Ingredients
For the filling:
4CupsFresh blueberries(528g)
6TbspCoconut sugar
2TbspAlmond flour
4tspTapioca starch
2tspCinnamon
2tspLemon Juice
For the crumble:
1/2CupRolled, old-fashioned oats (GF if needed)(45g)
1/3CupAlmond flour(34g)
1/4CupTapioca starch(30g)
1/4CupSlivered almonds(22g)
1/4CupCoconut sugar
1/8tspSea salt
4TbspCoconut oil,melted
Instructions
Pre heat your oven to 350 degrees and spray a pie plate with cooking spray.
In a medium bowl combine all the filling ingredients and spread evenly onto the bottom of the pie plate.
In a separate, medium bowl, combine all the crumble ingredients, except the coconut oil, making sure to break up the almonds slightly, until well mixed.
Add in the coconut oil and stir until well mixed, leaving some nice chunky bits.
Spread the crumble over top of the blueberries.
Bake until the crumbly is golden brown and the blueberries are bubbly, about 45 mins-1 hour.