Wild Blueberry Crisp (Gluten-Free, Egg-Free)
This blueberry crisp can be made in under an hour from start to finish and uses wild blueberries that delivers a potent kick that is perfectly complemented by the crisp topping that contains oats and nuts. Perfect on its own or with a scoop of ice cream, this dessert is simplicity at its best.
Preheat the oven to 350°F and grease a 9x13 baking dish or cast iron skillet with butter.
Make Blueberry Filling: Toss your blueberries in the fresh lemon juice and vanilla extract.
Combine the gluten-free flour or starch, the raw cane sugar and the salt together and sprinkle it over the blueberries.
Fold with a spatula to ensure all your berries are covered with the mixture and then place them into the greased baking dish in an even layer.
Make Topping: Combine the almond flour, coconut sugar and oats in a bowl and cut and work the butter into it to make a crumbly topping.
Fold in the cinnamon, nutmeg, pinch of salt and chopped pecans until evenly distributed. Distribute the crisp topping evenly over the blueberry filling, allowing the chunks to just sit on the surface (there is no need to pat it down or pack it tightly).
(optional) Freeze for later use: If you're not ready to bake and enjoy your crisp right away, you can cover it with a layer of plastic wrap and set it in your freezer for 2-3 months.Bake your crisp at 350°F for 35-40 min until the filling middle is bubbling. If you notice the top browning too quickly, you can loosely cover or tent it with foil, but be sure to uncover it during the last 5 minutes to allow the topping to crisp up.If baking your crisp from frozen, allow it to sit at room temperature while your oven preheats (about 20-30 minutes) or allow it to sit in your fridge overnight.
Cool and Store: Once baked, allow your crisp to cool for 30-60 minutes before enjoying to allow the filling to cool and set. Store any leftovers covered at room temp for up to 2 days or in the fridge for up to 5 days.
Calories: 329kcal | Carbohydrates: 36g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 89mg | Potassium: 133mg | Fiber: 5g | Sugar: 21g | Vitamin A: 316IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 1mg