Yummy Gluten Free Blueberry Crisp

The other day I was going through all my magazine clippings of recipes I want to try. (Do you have a stack of recipes you keep, but never try)? Well in this stack I found A KEEPER!!!!  This Gluten-Free Blueberry Crisp is the best!

I am not even sure where I got this recipe, but I made it last night and it was amazing. It being a “gluten free” and sweetened with only pure maple syrup, I was a little skeptical. My daughter and I both said we prefer this over pie, so yummy!

Prep Time: 10 minutes

Cook Time: 30-35 minutes 

What I love about this recipe, is that it calls for all the good ingredients that I use all the time and stay stocked up on: coconut oil, almond flour, pure maple syrup and nuts.
 

Ingredients (6 servings)

  • 2 pints fresh blueberries
  • Juice of one lemon
  • 1 cup almond flour
  • 1/2 cup slivered almonds
  • 1/4 cup coconut oil, melted
  • 2 Tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • Pinch of nutmeg

I really like this brand of almond flour. You can find it at Costco or Amazon.

Instructions

1- Preheat the oven to 375 degrees

2- In a small bowl, toss the blueberries with the lemon juice.

3- Divide between six ramekin dishes

4-Leave the remaining juice in the bowl.

5-Using the same bowl, mix together the remaining ingredients until combined.

6-Crumble the mixture over the blueberries.

7-Bake for 30-35 minutes, until bubbly and golden brown.

8-Let cool slightly before serving.

9-Serve with a dollop of Greek yogurt, whipped cream or ice cream.

Mix this up with some homemade Greek yogurt and you have a healthy breakfast!

Enjoy!

 

jan3

Yummy Gluten Free Blueberry Crisp

blueberry crisp

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This blueberry crisp recipe is a yummy gluten-free dessert made with healthy ingredients and sweetened with pure maple syrup. 
  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield6 servings
  • Course
    • Dessert
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INGREDIENTS

    • 2 pints fresh blueberries
    • Juice of one lemon
    • 1 cup almond flour
    • 1/2 cup slivered almonds
    • 1/4 cup coconut oil, melted
    • 2 Tablespoons maple syrup
    • 1 teaspoon cinnamon
    • 1/8 teaspoon salt
    • Pinch of nutmeg
     
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INSTUCTIONS

1

Preheat oven to 375 degrees.

 
2

In a small bowl, toss the blueberries with the lemon juice.

3

Divide between six ramekin dishes.

Leave the remaining juice in the bowl.

 

4

Using the same bowl, mix together the remaining ingredients until combined.

5

 

Crumble the mixture over the blueberries.

6

Bake for 30-35 minutes, until bubbly and golden brown.

7

Let cool slightly before serving.

8

Serve with a dollop of Greek yogurt, whipped cream or ice cream.

  • Amount per serving
  • Calories0
  • % Daily Value*Standard DV
  • Total Fat7 g78 g8.97%
  • Saturated Fat1 g20 g5%
  • Cholesterol2 mg300 mg0.67%
  • Sodium80 mg2300 mg3.48%
  • Protein1 g50 g2%
  • Unsaturated Fat 6
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