Ingredients
Scale
- 5 cups fresh or frozen blueberries
- 3 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup old-fashioned rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil or butter, solid
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
- In a bowl, mix blueberries with maple syrup, lemon juice, cornstarch, vanilla extract, and a pinch of salt.
- Pour the blueberry mixture into the baking dish and spread evenly.
- In another bowl, mix oats, almond flour, cinnamon, and salt. Add coconut oil and blend until crumbly.
- Sprinkle the topping evenly over the berries.
- Bake for 35–40 minutes, until the topping is golden and filling is bubbling.
- Let it rest for 10–15 minutes before serving.
- Serve warm with ice cream or yogurt if desired.
Notes
- Frozen blueberries work well, just increase cornstarch to 1.5 tablespoons.
- Add chopped nuts for extra crunch in the topping.
- Use oat flour instead of almond flour for a nut-free option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 13g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: healthy blueberry crisp, gluten free dessert, oat crumble, blueberry dessert