Blueberry Crisp

Name: Blueberry Crisp
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 6 cup Blueberry (6 cups fresh blueberries, rinsed and drained); 1 ½ tsp Cinnamon (1 teaspoon ground cinnamon + 1/2 teaspoon ground cinnamon); 2 tbsp Arrowroot Starch (2 tablespoons arrowroot starch); ½ tbsp Vanilla (1/2 tablespoon vanilla extract); ½ tbsp Lemon Juice (1/2 tablespoon lemon juice); 1 tsp Lemon (1 teaspoon lemon zest); ⅓ cup Maple Syrup (1/3 cup maple syrup); 1 ½ cup Rolled Oat (1 1/2 cups gluten free old fashioned oats); ½ cup Almond Flour (1/2 cup almond flour); ½ cup Dark Brown Sugar (1/2 cup dark brown sugar); 6 tbsp Unsalted Butter (6 tablespoons butter)

Blueberry Crisp - Dessert (American)

35 minAmerican

Servings6

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Vegetarian
Gluten Free
Pescatarian
Halal
Egg Free

Steps

1Spray a 9×13 baking pan with non-stick spray.
2Add the blueberries, arrowroot starch, ground cinnamon, vanilla extract, lemon juice, lemon zest, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared baking dish.
3Next, make the crisp topping. Add the oats, almond flour, brown sugar, ground cinnamon, and butter to the mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy crisp topping. Sprinkle the topping evenly over the fruit.
4Bake the crumble at 350 degrees for 20-25 minutes until the top is golden brown and the fruit is bubbling around the edges.