I love blueberries! I can eat them all day long. It doesn't matter if they are fresh, frozen, dried, in granola or chocolate. They remind me of summer and I crave them. This blueberry crisp is delicious. It isn't super sweet. In fact it is a little bit tart with a hint of sweetness. I have made this recipe a few times and each time my recipients have wanted more and begged for the recipe. It is one you will want to run to your kitchen to make. The best part is it is good for you!
(Gluten, Dairy, and Refined Sugar Free)
3 C. Fresh Blueberries
1 Tbs. Lemon Juice
1 Tbs. Pure Maple Syrup
1 tsp. Coconut Flour
1/2 C. Oats, Ground (Gluten Free if needed)
1 C. Blanched Almond Flour
1/2 C. Unsweetened Shredded Coconut
1/4 C. Pecan Pieces (Optional)
2 tsp. Ground Cinnamon
1/2 tsp. Sea Salt
1 tsp. Vanilla
3 Tbs. Grapeseed Oil
1/4 C. Pure Maple Syrup
Preheat Oven to 400°F
*Grease Ramekins really well and set aside.
Line a baking sheet with parchment paper and set aside.
Wash and pat dry fresh blueberries and put them in a medium bowl. Add lemon juice, maple syrup, and coconut flour. Gently toss around until evenly coated. Set aside.
Take your Oats and grind them just a little bit. You don't want whole oats and you don't want oat flour. Just somewhere in between.
In a medium bowl add your oats, almond flour, shredded coconut, pecan pieces, cinnamon, and salt then set it aside. In a small bowl add oil, vanilla, and maple syrup. Whisk together then add to your almond flour mixture. Mix well.
*Add 1/2 cup blueberry mix to small 8 oz. ramekins or 1 cup blueberry mix to 16 ounce ramekins.
Evenly distribute the topping over each ramekin.
Place each ramekin on your baking sheet lined with parchment paper. This will ensure if the juices from your crisp bubble over it won't make a mess in your over.
Bake for 20 minutes or until golden on top and the filling is bubbling.
This is wonderful warm or room temperature.
Do you have a favorite blueberry recipe?
*Linking up with Ella Claire