Crisps and cobblers are some of my all time favorite desserts. Since going gluten-free four years ago, I don’t think I’ve made more than a few. I wasn’t ever really happy with the results. They never tasted like the gluten laden desserts of my past. Over time, my tastes have changed as well. I don’t often crave desserts, a good piece of fruit or a sweet potato usually satisfies me. That’s why this Blueberry Crisp is perfect! Just enough crunchy “granola”-like topping that allows the natural sweetness of the blueberries to shine thorough!
- 4 cups of fresh blueberries or thawed frozen blueberries
- Zest of one lemon
- 1 Tablespoon of freshly squeezed lemon juice
- 1 Tablespoon arrowroot
- A pinch of sea salt
- 1 cup of blanched almond flour
- 1/2 cup pecans, roughly chopped
- 1 teaspoon cinnamon
- 2 Tablespoons finely shredded unsweetened coconut
- 2 Tablespoons maple syrup
- 1/4 cup of coconut oil, slightly softened but not melted
- 1/4 teaspoon sea salt
What to do:
Preheat your oven to 350 degrees.
In a large bowl, combine the blueberries, lemon zest, lemon juice, arrowroot, and a pinch of sea salt. Set aside while you prepare the crisp topping.
In a separate bowl, combine the almond flour through the 1/4 teaspoon sea salt. Use a pastry cutter or a large fork to combine the crisp topping. It should look like small pebbles and be pretty crumbly.
Pour the blueberry mixture into a 9 inch pie plate or similar size baking dish. Evenly sprinkle the crisp topping over the berries and place the dish in the oven for 30 minutes or until the topping is lightly browned and the blueberry juice is bubbling up over the topping.
I think crisps are best served warm or at room temperature. To re-heat the next day (if it lasts that long), pop it back in the oven at about 200 degrees for 5-10 minutes.
This recipe was shared at Party Wave Wednesday at HolisticSquid.com!