Blueberry Crisp
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: dessert
- Method: baking
- Cuisine: american
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: dessert
- Method: baking
- Cuisine: american
- Diet: Gluten Free
Ingredients
For the filing
- 6 cups fresh blueberries, rinsed and drained
- 1 teaspoon ground cinnamon
- 2 tablespoons arrowroot starch
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup maple syrup
For the Crumble Topping
- 1 1/2 cups gluten free old fashioned oats
- 1/2 cup almond flour
- 1/2 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter
Method
- Spray a 9×13 baking pan with non-stick spray.
- Add the blueberries, arrowroot starch, ground cinnamon, vanilla extract, lemon juice, lemon zest, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared baking dish.
- Next, make the crisp topping. Add the oats, almond flour, brown sugar, ground cinnamon, and butter to the mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy crisp topping. Sprinkle the topping evenly over the fruit.
- Bake the crumble at 350 degrees for 20-25 minutes until the top is golden brown and the fruit is bubbling around the edges.
Find it online: https://allthehealthythings.com/blueberry-crisp/
