Favorite Gluten-Free Blueberry Crisp
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Scale
Ingredients
- 2 pints fresh blueberries, preferably organic
- 1 organic lemon, halved
- 1 cup organic almond flour
- 1 tablespoon of tapioca starch
- 1/4 cup of chopped organic walnuts
- 1/4 cup ghee butter or coconut oil melted
- 2 tablespoons of pure maple syrup
- ½ teaspoon ground cinnamon
- 2 pinches of pink sea salt
Instructions
- Preheat the oven to 375 F and prepare 9-inch square baking dish.
- Place the blueberries and half the lemon juice in the 9-inch square baking dish. Toss to cover the blueberries with the juice.
- In a separate mixing bowl, make the crisp by combining the almond flour, nuts, melted butter, maple syrup, remaining lemon juice, cinnamon and salt. Mix well.
- Using your hands, spread the nut topping crisp mixture evenly over the blueberries.
- Bake in over for 30 to 40 minutes until the crisp is golden brown. Check at 30 minutes.
- Serve by itself or with your choice of gluten-free ice cream.
Notes
ADD-INS
Mix in blackberries or boysenberries, half and half with the blueberries.
Mix chopped Macadamia nuts with the chopped walnuts.
TIPS
Add a little extra maple syrup for extra sweetness or substitute organic honey as well.
Serve with ice cream, vanilla cashew milk is great.
Nutrition
- Serving Size: 1 cup
Keywords: Dessert, Paleo, Gluten-Free, Blueberries, Anti-Inflammatory Diet
Find it online: https://wellwithzest.com/favorite-blueberry-crumble/