Buy Now → Gluten Free Blueberry Crisp (Paleo, Vegan)
This homemade blueberry crisp is made with sweet, juicy blueberries topped with a crisp, almond flour and pecan topping then baked until golden and jammy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert, Snack, Breakfast
- Method: Bake
- Cuisine: Paleo, Vegan, Grain Free, Gluten Free, Dairy Free
Ingredients
Scale
Crumb Topping
- 1 1/4 cups pecans, coarsely chopped
- 1 cup blanched almond flour
- 1/4 cup maple sugar or coconut sugar (optional for sweeter topping)
- 5 Tablespoons coconut oil (70 grams) or organic grass-fed cultured butter, melted
- 1/2 teaspoon vanilla extract
Blueberry Filling
- 8 cups blueberries
- 1/3 cup maple syrup
- 4 Tablespoons arrowroot
Instructions
-
Preheat oven to 350° F.
- Melt coconut oil or butter in a small pan, add vanilla and stir.
- In a medium bowl, mix almond flour, pecans and maple sugar (if using).
- Pour melted oil over the nut/flour mixture and stir with a rubber spatula until all the oil is absorbed by the flour. It should be moist and crumbly with a few clumps. Set aside.
- Put blueberries into a large bowl. Add the maple syrup and stir. Then add arrowroot and stir gently to combine and coat all the blueberries.
- Transfer blueberries to a 2 quart pyrex baking pan.
- Immediately top with the crumb topping, spreading it evenly over the blueberries and put into the oven. Don’t let it sit.
- Bake for 60 minutes until filling is bubbling around the edges and the top is golden brown. If the crust is getting too brown before the filling is bubbly, cover it with foil to prevent burning.
- Serve alone or with coconut whipped cream, traditional whipped cream or vegan or traditional ice cream.
- The crisp will hold for 2 days at room temperature or 4 days in the refrigerator, but you will probably eat it before then.
Equipment
Buy Now → Find it online: https://eatwellenjoylife.com/gluten-free-blueberry-crisp/