Healthy Blueberry Crisp

This healthy blueberry crisp features a jammy filling topped with an oat and almond flour crumble. It's naturally sweetened with maple syrup and coconut sugar. It makes a tasty dessert or delicious breakfast with yogurt on top!

Why You'll Love it:

A healthy blueberry dessert that's not too heavy but ultra-delicious! It doubles as a delicious breakfast when you top it with Greek yogurt.

This healthy blueberry crisp features sweet, jammy blubes and an oatey crumb topping with crunchy pecans. It's subtly sweet in the best way.

You can enjoy it as-is or top it with vanilla ice cream, whipped cream, or Greek yogurt.

Key Ingredients:

• Frozen blueberries - Fresh or frozen blueberries both work. Frozen blueberries release more liquid, creating a jammier filling. Ideal for crisps and crumbles, but not for muffins!
• Lime juice - Don't skip this star ingredient. Lime juice adds brightness and accentuates the flavor of the sweet, juicy blubes! I recommend freshly squeezed lime juice or key lime juice.
• Coconut oil - For a rich, buttery crumble! You can use refined or unrefined coconut oil. Unrefined has a strong coconut flavor and refined doesn't, but unrefined coconut oil contains more antioxidants.
• Maple syrup - For natural sweetness! This crisp isn't overly sweet. If you prefer a sweeter topping, add extra maple syrup.
• Rolled oats - Old fashioned oats add texture and oatmeal flavor. Be sure to buy gluten-free labeled oats if you have celiac disease or gluten intolerance.
• Almond flour - I used finely sifted almond flour. It's a good source of antioxidants and vitamin E.
• Pecans - For nutty crunch! These are optional. You can leave them out or swap them with walnuts.

How to Make a Healthy Blueberry Crisp:

Before you start, preheat your oven to 350 degrees Fahrenheit.

1. Make the filling

• In a large bowl, combine the blubes, tapioca flour, lime juice, and maple syrup. Use a large spoon to stir until combined.
• Pour the mixture into an 8 by 8 inch baking dish.

2. Make the healthy crumb topping

• In a large bowl, combine the almond flour, rolled oats, coconut sugar, maple syrup, salt, pecans, and coconut oil.
• Use your hands or a spoon to mix thoroughly until a crumble forms.

3. Assemble and bake

• Use your hands to evenly top the blueberries with the crumble.
• Place the blueberry crumble into the oven on the middle rack and bake for 20 minutes.
• Carefully remove the crumble from the oven and cover with aluminum foil. Bake for 50 more minutes or until the filling is bubbly, hot, and thickened.

Expert Tips:

• Cover the blueberry crisp with aluminum foil. Almond flour browns quicker than regular flour. To prevent it from burning, cover the crisp with aluminum foil after 20 minutes.
• If you use fresh blueberries, reduce the baking time. Frozen blueberries take longer to cook and get jammy.

Storage & Freezing:

• Store leftover blueberry crisp in an airtight container in the refrigerator for up to 4 days.
• Reheat leftover crisp in a heat-proof bowl in the microwave in 20-second increments until hot.
• This healthy crumble is freezer-friendly! Just scoop portions onto a parchment lined sheet pan and place the sheet pan in the freezer. Transfer the frozen portions to a gallon zip-top bag and freeze for up to 3 months.

Variations:

• Fruit - Swap the blueberries with frozen mixed berries! Or any fruit you like! Apples are another great option. Just peel and chop them into chunks first.
• Nuts - Omit the chopped pecans or swap them with walnuts or slivered almonds.
• Ice cream - Add a scoop of vanilla ice cream!
• Greek yogurt - Top with vanilla Greek yogurt for a killer breakfast.
• Sugar - If you don't have coconut sugar, you can swap it with brown sugar or more maple syrup.

Healthy Dessert Recipes:

• Healthy Apple Crumble
• Healthy Baked Apples
• 19 Irresistible Blueberry Dessert Recipes for Summer