Blueberry Almond Crisp
Ingredients
Lemon blueberry filling
-
2
pounds
blueberries
-
⅓
cup
maple syrup or honey
-
2
tablespoons
arrowroot starch or cornstarch
-
½
teaspoon
lemon zest
-
2
tablespoons
lemon juice
-
¼
teaspoon
cinnamon
Gluten-free oat and almond topping
-
1
cup
old-fashioned oats
-
½
cup
almond meal or almond flour
-
½
cup
sliced almonds
-
⅓
cup
brown sugar
-
¼
teaspoon
fine salt
-
4
tablespoons
butter, melted
-
3
tablespoons
plain yogurt
Instructions
- Preheat the oven to 350°F.
- Rinse and drain the blueberries, then mix them with maple syrup, arrowroot starch, lemon zest, lemon juice, and cinnamon in a baking dish.
- In a bowl, combine oats, almond meal, sliced almonds, brown sugar, and salt. Mix in melted butter and yogurt until moistened.
- Dollop the oat mixture over the blueberry filling and spread it evenly.
- Bake for 40 to 50 minutes until bubbling and golden. Let it rest before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
5g
Sodium
20mg
Cholesterol
20mg
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