That is THE BEST Blueberry Crisp ever! It is a easy basic summer season dessert that’s bursting with recent, juicy blueberries and topped with gluten-free oats, almond flour, and chopped almonds. This recipe is paleo-friendly, vegan, and insanely straightforward to make.
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BEST BLUEBERRY CRISP | vegan recipe
5-6 cups blueberries, washed
1/2 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoon Bob’s RedMill tapioca flour
3/4 cup Bob’s RedMill rolled oats
3/4 cup Bob’s RedMill almond flour
1/2 cup roasted almonds, chopped
1/3 cup maple syrup
1/4 cup coconut oil
1 teaspoon cinnamon
1/2 teaspoon kosher salt
Pre-heat oven to 350 Fahrenheit
Place blueberries in a 9×9 baking dish. Add in lemon zest, lemon juice, and tapioca flour. Gently toss collectively.
In a separate bowl mix; rolled oats, almond flour, chopped almonds, maple syrup, coconut oil, cinnamon, and salt. Combine collectively till all the things is properly integrated.
Distribute the crisp topping over the blueberries masking the floor of the pan.
Bake for 50 minutes or till the highest is golden brown and the blueberries are sizzling and bubbly.
Serve along with your favourite ice-cream and luxuriate in it!
PRINT RECIPE: https://cleananddelicious.com/blueberry-crisp-recipe/
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