Healthy Gluten Free Blueberry Crisp
This Healthy Gluten Free Blueberry Crisp uses simple, pantry-essential ingredients and is refined sugar free! A healthy summer dessert for all!
Servings 6 People
For the crumble:
- 1/2 Cup Rolled, old-fashioned oats (GF if needed) (45g)
- 1/3 Cup Almond flour (34g)
- 1/4 Cup Tapioca starch (30g)
- 1/4 Cup Slivered almonds (22g)
- 1/4 Cup Coconut sugar
- 1/8 tsp Sea salt
- 4 Tbsp Coconut oil, melted
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.
Let cool for at least 10 minutes and then DEVOUR!
Calories: 276kcal | Carbohydrates: 47.8g | Protein: 4g | Fat: 10g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.7g | Sodium: 55mg | Potassium: 124mg | Fiber: 5g | Sugar: 30g | Vitamin A: 2IU | Vitamin C: 23mg | Calcium: 4.5mg | Iron: 7mg