Vegan Gluten Free Blueberry Crisp
This quick and easy gluten free blueberry crisp recipe requires only one bowl and comes together in just a little over 30 minutes so you can enjoy a healthy, delicious low FODMAP dessert in a snap!
Equipment
- Cast iron pan or baking dish
Ingredients
For the Blueberry Filling
- 3 cups blueberries
- 1 tablespoon tapioca starch
- 2 teaspoon lemon juice
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup coconut sugar
For the Crumb Topping
- ½ cup almond flour
- ½ cup oats omit if grain free + double almond flour
- ¼ cup coconut sugar
- 1 teaspoon cinnamon
- 4 tablespoon coconut oil softened, not melted
Instructions
- Pre-heat oven to 375F and grease a cast iron pan or baking dish with butter, ghee, or pan spray.
- In a medium mixing bowl, add blueberries, lemon juice, tapioca starch, spices and coconut sugar mixing gently to combine, ensuring each of the blueberries are fully coated with the sugar and spice mixture.
- Pour blueberry mixture into cast iron pan or baking dish.
- In the same medium mixing bowl, add almond flour, oats, coconut sugar and cinnamon, mixing gently to combine.
- Add in coconut oil 1 tablespoon at a time using your fingers to pinch together mixture until crumbly.
- Evenly distribute crumble topping over top of blueberry mixture until the top is fully covered.
- Bake for 30 minutes or until crumble topping is golden brown. Serve immediately with vanilla ice cream.
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