Healthy Blueberry Crisp
Ingredients
The fruit
-
5-6
cups
blueberries
-
½
teaspoon
lemon zest
-
2
tablespoons
lemon juice
-
2
tablespoons
tapioca flour
The topping
-
¾
cup
gluten-free rolled oats
-
¾
cup
almond flour
-
½
cup
roasted almonds, chopped
-
⅓
cup
maple syrup
-
¼
cup
coconut oil
-
1
teaspoon
cinnamon
-
½
teaspoon
kosher salt
Instructions
- 1. Preheat the oven to 350°F.
- 2. Place blueberries in a 9x9 baking dish and add lemon zest, lemon juice, and tapioca flour; toss gently.
- 3. In a separate bowl, combine rolled oats, almond flour, chopped almonds, maple syrup, coconut oil, cinnamon, and salt; mix until well incorporated.
- 4. Distribute the topping over the blueberries, covering the surface.
- 5. Bake for 50 minutes until the topping is golden brown and blueberries are hot and bubbly.
- 6. Serve warm, optionally with ice cream.
Nutrition Facts (estimated)
Servings
9 servings
Calories
251
Total fat
15g
Total carbohydrates
28g
Total protein
5g
Sodium
132mg
Cholesterol
0mg
You might also like