Gluten-Free Blueberry Crisp
Ingredients
The filling
-
1.5
pounds
fresh or frozen blueberries
-
¼
cup
maple syrup
-
2
tablespoons
arrowroot starch
-
½
lemon
juiced
The topping
-
1
cup
gluten-free flour
-
½
cup
coconut sugar
-
½
cup
chopped pecans
-
¼
cup
coconut oil
-
⅛
teaspoon
sea salt
Miscellaneous
-
1
spray
nonstick cooking spray
Instructions
- Preheat the oven to 350°F and prepare a medium-sized baking dish with nonstick spray.
- In a bowl, toss the blueberries with maple syrup, arrowroot starch, and lemon juice, then transfer to the baking dish.
- In another bowl, mix the topping ingredients until crumbly.
- Spread the topping over the blueberries and bake for 40 minutes until golden brown and bubbly.
- Allow to cool for a few minutes before serving, optionally with whipped cream or ice cream.
Nutrition Facts (estimated)
Servings
8
Calories
298
Total fat
12.2g
Total carbohydrates
46.6g
Total protein
2.9g
Sodium
47.9mg
Cholesterol
0mg
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