Healthy Blueberry Crisp
This Healthy Blueberry Crisp is the perfect summer dessert made with fresh (or frozen) blueberries and a crunchy oat-almond topping. Vegan, gluten-free, and refined sugar-free.
Equipment
Ingredients
Blueberries
- 4 cups blueberries, fresh or frozen
- 2 tbsp cornstarch
- 1 tbsp maple syrup
Crisp
- 1 cup rolled oats, use certified gluten-free if needed
- ½ cup almond flour
- ½ cup chopped walnuts
- ½ cup sliced almonds , or pecans
- ½ cup maple syrup
- ¼ cup vegan butter, melted
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F.
- Add the blueberries to a 9-inch pie dish (or similar sized baking dish). Toss the blueberries in cornstarch until evenly coated.
- In a mixing bowl, combine the oats, almond flour, chopped walnuts, sliced almonds, maple syrup, melted vegan butter, vanilla extract, and a pinch of salt. Stir everything together until the mixture is crumbly and well combined.
- Sprinkle the crisp topping evenly over the blueberries.
- Bake for 30 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
- Let it cool slightly, then scoop into ramekins and serve with a scoop of vegan ice cream or coconut whipped cream. Enjoy!
Video
Notes
- Using frozen blueberries? Bake an extra 5-10 minutes.
- Foil it. If the top starts browning before the fruit is bubbly, cover it with foil and keep baking for another 5-10 minutes.
- Storage. Store any leftovers covered in the fridge for 3-4 days.
- Reheating. Reheat in the oven at 325ºF until warm and crisp again (about 10-12 minutes), or microwave if you're short on time.
Serving: 1serving, Calories: 318kcal, Carbohydrates: 38g, Protein: 6g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 120mg, Potassium: 221mg, Fiber: 5g, Sugar: 22g, Vitamin A: 41IU, Vitamin C: 7mg, Calcium: 72mg, Iron: 1mg
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