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| Blueberry Crisp |
This crisp is so fast and easy to put together. It takes hardly any time at all. You can use frozen blueberries. This is by far my favorite dessert. I love blueberries and have frozen organic berries on hand for crisps, smoothies, and muffins.
I make my crisp in little ramekins so I can portion control a little easier but you can make this in an 8 x 8 baking dish as well if you have more self control than I do.
Blueberry Crisp
Fill four to five ramekins with blueberries. You can fill the ramekins almost to the top as the blueberries cook down in the oven.
Topping:
- 1 1/2 cups almond flour
- 1 cup long shredded unsweetened coconut
- 1 cup chopped pecans
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/3 cup organic butter, or coconut oil, warmed
- 1 tsp vanilla
- 1/4 cup maple syrup
- Mix all the dry ingredients together and add in the wet ingredients. Add the topping to each ramekin and bake at 350 degrees for 45 minutes.
Made it in a the larger dish. Was fab right out of the oven with some creamy coconut milk poured over it.
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ReplyDeleteThis was so delicious! I made this last night for today and it was almost all eaten up for breakfast. I made it with honey instead of maple syrup since my husband is on an SCD diet. I will be using this recipe again for future fruit crisps for sure. :)
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