BEST BLUEBERRY CRISP | vegan recipe

This is THE BEST Blueberry Crisp ever! It’s a simple classic summer dessert that is bursting with fresh, juicy blueberries and topped with gluten-free oats, almond flour, and chopped almonds. This recipe is paleo-friendly, vegan, and insanely easy to make.

BEST BLUEBERRY CRISP | vegan recipe
5-6 cups blueberries, washed
1/2 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoon Bob’s RedMill tapioca flour
3/4 cup Bob’s RedMill rolled oats
3/4 cup Bob’s RedMill almond flour
1/2 cup roasted almonds, chopped
1/3 cup maple syrup
1/4 cup coconut oil
1 teaspoon cinnamon
1/2 teaspoon kosher salt

Pre-heat oven to 350 Fahrenheit

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Place blueberries in a 9×9 baking dish. Add in lemon zest, lemon juice, and tapioca flour. Gently toss together.

In a separate bowl combine; rolled oats, almond flour, chopped almonds, maple syrup, coconut oil, cinnamon, and salt. Mix together until everything is well incorporated.

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Distribute the crisp topping over the blueberries covering the surface of the pan.

Bake for 50 minutes or until the top is golden brown and the blueberries are hot and bubbly.

Serve with your favorite ice-cream and enjoy it!

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