Blueberry Crisp Recipe
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!
Servings 2 1-cup servings
Calories 490kcal
Ingredients
Filling ingredients
- 2 cups Blueberries fresh or frozen
- 1 Tbsp Maple Syrup
- 1/2 Lemon juiced
- 1 tsp Arrowroot Powder or 2 tsp Cornstarch
- 1/4 tsp Almond Extract
- pinch Kosher Salt
Topping ingredients
- 1/4 cup Rolled Oats
- 1/4 cup Almond Flour
- 1/4 cup Sliced Almonds
- 1 Tbsp Coconut Sugar
- 1/2 tsp Cinnamon
- 1/8 tsp Kosher Salt
- 2 Tbsp Coconut Oil melted
Instructions
- 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.
Video
Nutrition
Serving: 1cup | Calories: 490kcal | Carbohydrates: 52g | Protein: 10g | Fat: 31g | Saturated Fat: 13g | Sodium: 161mg | Potassium: 336mg | Fiber: 9g | Sugar: 27g | Vitamin A: 80IU | Vitamin C: 29mg | Calcium: 109mg | Iron: 2mg