Mouth-watering Blueberry Crisp with a crispy oat & almond topping is served warm and always ready for ice cream. This blueberry crisp recipe is naturally sweetened, undetectably vegan, and crazy easy to make!
Preheat oven to 350°. Prepare two 5" cast iron skillets with cooking spray.
Blueberry crisp filling
In a mixing bowl, combine BLUEBERRIES, MAPLE SYRUP, ARROWROOT POWDER, LEMON JUICE, ALMOND EXTRACT, and SALT. Distribute blueberry filling evenly into both iron skillets.
Blueberry crisp topping
In a separate mixing bowl, combine OATS, ALMOND FLOUR, ALMONDS, SUGAR, CINNAMON, SALT, and COCONUT OIL.
Sprinkle oat topping over blueberries in both skillets and bake 30 minutes. Sauce will be bubbling and surface will be browned.
Carefully remove from oven, allow to cool for 5 minutes.
Serving and storage instructions
Serve blueberry crisp in the warm skillet topped with your favorite vanilla ice cream.Refrigerate in an airtight container up to 2 days.To reheat, cover blueberry crisp with foil, baked in 350°F oven for 20 minutes.