06/17/2025
This blueberry crisp is so delicious no one will ever know it's gluten and sugar free!
Recipe below ⤵️
Blueberry filling:
* 3 cups blueberries
* 1 tsp cinnamon
* 1 tbsp lemon juice
* 1 tsp vanilla extract
* Pinch of salt
* 1 tbsp arrowroot powder or cornstarch
* Optional: 1–2 tsp monk fruit or erythritol if berries are tart
Crisp topping:
* 1 cup rolled oats
* 1/4 cup almond flour
* Optional: 1/4 cup chopped nuts (walnuts, pecans, or almonds)
* 1 tsp cinnamon
* 1/4 tsp salt
* 2–3 tbsp melted coconut oil or butter
* Optional: 1–2 tsp monk fruit or erythritol (if desired)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix blueberries with cinnamon, lime juice, vanilla, salt, and arrowroot. Pour into greased 8x8 baking dish.
3. In another bowl, mix oats, almond flour, nuts, cinnamon, and salt. Stir in melted oil or butter until crumbly.
4. Sprinkle topping over fruit.
5. Bake uncovered for 30–35 minutes, until topping is golden and fruit is bubbling.
6. Let cool 10 minutes before serving.
