Naturally Sweetened Blueberry Crisp
Learn how to make a refreshing blueberry crisp made with natural sweetener only, that's gluten free, and vegan if you use maple syrup as sweetener. Try not to eat all the topping by itself, it's pretty awesome.
Ingredients
For the Topping
- 1 cups rolled oats
- ¼ cups almond meal (blended almonds, or use almond flour)
- ¼ cups oatmeal (blended rolled oats, or use oat flour)
- 1 teaspoon ground cinnamon
- pinch sea salt
- ¼ cups soft/melted coconut oil (softened or melted)
- 1 teaspoon blackstrap molasses
- 3 tablespoon raw honey
- 1 teaspoon vanilla extract
For the Blueberry Filling
- 5-6 cups fresh blueberries (or 4 ½-5 cups thawed from frozen)
- 2 teaspoon fresh lemon Juice
- 2-3 teaspoon optional freshly squeezed orange juice
- 2 teaspoon arrowroot powder (option to use cornstarch)
- 2 teaspoon honey (or maple syrup)
Instructions
Make the Topping
- Combine all dry ingredients for the topping. Add wet ingredients and mix together well. Refrigerate until cool and slightly firm (at least 10-15 minutes). Make this step ahead and just refrigerate overnight!
Make the Blueberry Filling
- Preheat oven to 350°F, use middle rack.
- In a large bowl, combine blueberries (5-6 cups fresh or about 4 ½-5 cups thawed from frozen).Add freshly squeezed lemon and orange juice, arrowroot powder, and maple syrup or honey. Gently mix until combined.
Bake It
- Use a baking dish about 9 x 7 inches (11 cup or 2.75 qt Pyrex). Lightly Spray the bottom with olive oil.Pour in blueberry filling. Drop chunks of the topping on top. Use large chunks instead of finely sprinkling it.Bake at 350°F for 40 minutes uncovered. Let cool before enjoying and it's best if you refrigerate it to help the topping firm up!Try this with my Homemade Whipped Cream recipe!
Tried this recipe?Let us know how it was!