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!
Equipment
- 8 by 8 inch baking dish
Ingredients
For the blueberry filling:
- 6 cups frozen blueberries
- 3 tablespoons tapioca flour Note 1
- 2 tablespoons lime juice Note 2
- 2 tablespoons maple syrup
For the crumb topping:
- ⅓ cup coconut oil
- ⅔ cup almond flour
- 1 cup rolled oats
- 2 tablespoons coconut sugar
- 3 tablespoons maple syrup
- ¼ teaspoon kosher salt
- ½ cup pecan halves chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl. combine the frozen blueberries, tapioca flour, lime juice, and two tablespoons of maple syrup. Stir well.
- Pour the blueberry mixture into an 8 by 8 inch baking dish.
- In a large bowl, combine the coconut oil, almond flour, rolled oats, coconut sugar, maple syrup, salt, and pecans.
- Use your hands or a spoon to mix thoroughly until a crumble forms.
- Evenly top the blueberries with the crumb topping.
- Bake the blueberry crumble for 20 minutes, then carefully remove it from the oven and cover with aluminum foil.
- Bake for 45 to 50 more minutes, or until the filling is hot, bubbly, and thickened. Serve as-is or with vanilla ice cream.
Notes
Note 1: If you don't have tapioca flour, cornstarch works as well.
Note 2: I recommend freshly squeezed lime juice or bottled key lime juice. You can find key lime juice in the nonrefrigerated juice aisle.
Nutrition
Calories: 295kcalCarbohydrates: 36gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 73mgPotassium: 163mgFiber: 5gSugar: 19gVitamin A: 58IUVitamin C: 11mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!