A Healthier, Gluten-free Blueberry Crisp
It’s blueberry season, and that means blueberry crisp, one of my favorite desserts of the entire year. I made blueberry crisp for E the first time he had dinner at my house, when we were newly dating. I make it repeatedly during blueberry season, because having freshly picked blueberries is a fleeting thing.
This version is a new favorite because it has more healthy ingredients than most fruit dessert recipes. Coconut oil takes the place of butter. Maple syrup takes over for refined sugar. Almond meal and flax seed stand in for flour. Chopped pecans add extra flavor and crunch. And honestly, nothing is lost – the topping is as crunchy and sweet as any traditional fruit crisp topping.
It’s best eaten warm from the oven, with a drizzle of heavy cream or a scoop of vanilla ice cream, but leftovers are nothing to turn your nose up at – blueberry crisp makes a great breakfast the next morning.
Gluten-free Blueberry Crisp
6 cups fresh blueberries
1-1/2 cups gluten-free rolled oats
1/2 cup almond meal
1/4 cup ground flax seed
1/2 teaspoon kosher or fine grain sea salt
1 teaspoon ground cinnamon
3/4 cup finely chopped raw pecans
1/3 cup melted coconut oil
1/3 cup pure maple syrup
Preheat the oven to 375°.
Wash the blueberries and place them in a 9″ x 13″ pan.
In a medium bowl, stir together the oats, almond meal, flax seed, pecans, salt, cinnamon, coconut oil, and maple syrup until thoroughly combined. Spread the topping over the blueberries.
Bake 35-40 minutes, until the topping is lightly browned and the blueberries are bubbling up around the edges of the pan.
Makes 12 servings.
Here’s the printable recipe. Enjoy!
