Gluten Free, Low Sugar Wild Blueberry Crisp

Gluten Free, Maple-Sweetened Blueberry Crisp

 
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Ingredients

  • 4.5 cups or 3 pints of wild blueberries fresh or frozen

  • 1/4 cup maple syrup or honey

  • 2 tablespoons arrowroot starch or 3 tablespoons cornstarch

  • 2 tablespoons lemon juice

  • 1/2 teaspoon cinnamon

  • 1 tsp lemon zest or orange zest

    Gluten-free oat and almond topping

  • 1 cup organic GF old-fashioned oats

  • 4 tablespoons butter, melted

  • 1/2 cup coconut sugar

  • ½ cup packed almond flour/meal

  • ½ cup sliced almonds

  • 1/2 tsp sea salt

  • 3 tablespoons nondairy yogurt or greek yogurt

Instructions

  1. Preheat the oven to 350 degrees

  2. Rinse and drain the blueberries and pick through them to make sure there is no stems. (if using frozen, bring to room temp and drain off any extra liquid- you can save it for syrup on waffles or toast!)

  3. In a 9 by 9-inch baking dish, mix the filling- blueberries, maple syrup or honey, cornstarch, lemon zest, lemon juice and cinnamon.

  4. Mix the topping- stir together the oats, almond meal/flour, sliced almonds, coconut sugar and salt.

  5. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moist.

  6. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed, don’t pack it down.

  7. Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving.

  8. I top with dairy-free, coconut ice cream or coconut whip cream!

 
 
Francesca Barone