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Servings:

Vegan Gluten-Free Blueberry Crisp

This quick and easy gluten-free blueberry crisp recipe requires only one bowl and comes together in just a little over 30 minutes so you can enjoy a healthy, delicious low FODMAP dessert in a snap!

Total Time

40min

0.0

0 Ratings

Author: Pretty Delicious Life

Servings:

Ingredients

Blueberry Filling

•

3 cups

Fresh Blueberries

•

1 Tbsp

Tapioca Starch

•

Lemon , juiced

•

2 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Ground Nutmeg

•

4 Tbsp

Coconut Sugar

Crumb Topping

•

1/2 cup

Almond Flour

•

1/2 cup

Gluten-Free Oats

•

4 Tbsp

Coconut Sugar

•

1 tsp

Simply Organic Cinnamon, Ground

•

4 Tbsp

Coconut Oil , softened

Cooking Instructions

Preheat oven to 375 degrees F (190 degrees C) and grease a cast iron pan or baking dish with butter, ghee, or pan spray.

In a medium mixing bowl, add Fresh Blueberries (3 cups) , juice from Lemon (1) , Tapioca Starch (1 Tbsp) , Simply Organic Cinnamon, Ground (2 tsp) , Ground Nutmeg (1/2 tsp) , and Coconut Sugar (4 Tbsp) mixing gently to combine, ensuring each of the blueberries are fully coated with the sugar and spice mixture.

Pour blueberry mixture into cast iron pan or baking dish.

In the same medium mixing bowl, add Almond Flour (1/2 cup) , Gluten-Free Oats (1/2 cup) , Coconut Sugar (4 Tbsp) , and Simply Organic Cinnamon, Ground (1 tsp) mixing gently to combine.

Add in Coconut Oil (4 Tbsp) 1 tablespoon at a time using your fingers to pinch together the mixture until crumbly.

Evenly distribute crumble topping over top of the blueberry mixture until the top is fully covered.

Bake for 30 minutes or until crumble topping is golden brown. Serve immediately with vanilla ice cream.

Nutrition Per Serving

CALORIES

485

FAT

24.2 g

PROTEIN

7.0 g

CARBS

65.0 g