This flavorful and sweet blueberry crisp comes together with little effort. Not only is it delicious, but it contains no refined sugar or flour. Dare I say it’s healthy enough to be served as a dish at a special breakfast or brunch?
A couple of weeks ago we celebrated Easter with our friends and had the most amazing time. I’ll be honest, missing family on some holidays is a challenge that comes with being far from home but with amazing friends? It’s definitely a lot easier to enjoy holidays and special events surrounded by those you love (family OR friends…or both!)
Our friend and neighbor Kate hosted, so Brian and I brought Pesto Potato Salad to share and this fabulous Blueberry Crumble.
I had totally been craving something with tart and sweet fruit paired with sweet and crispy topping, and this Blueberry Crisp was born!
I made the recipe gluten free, vegan, refined sugar free, and low FODMAP mainly so I could enjoy it sans the tummy trouble. While I wanted it to fit all of these qualifications, I also wanted everyone else at the party to enjoy the dessert too…it definitely fit the bill!
After mixing the filling together, then mixing the toppings together and plopping it on top of the blueberry filling you pop this dish in the oven and that’s about it! The recipe is so simple, I think anyone could make it successfully.
Because this dish isn’t loaded with sugar (only 1/3 cup of NOW Foods coconut sugar in the filling and 1/3 cup of NOW Foods Grade B maple syrup in the topping for 4-6 servings!) I think this dish could also be served at a fun brunch or made for a breakfast gathering.
Whatever the occasion you make this for, I hope you enjoy every last crumb!
This flavorful and sweet blueberry crisp comes together with little effort. Not only is it delicious, but it contains no refined sugar or flour. Dare I say it’s healthy enough to be served as a dish at a special breakfast or brunch?
Ingredients
Scale
For the Filling:
6 cups frozen blueberries*
1/3 cup coconut sugar
1 Tbsp tapioca flour
1 Tbsp lemon juice
1/8 tsp salt
For the Topping:
1 cup quick cooking oats
1 cup chopped walnuts
1/2 cup chopped pecans or hazelnuts
1/3 cup almond meal/flour
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 Tbsp shredded coconut
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Instructions
Preheat the oven to 375 degrees fahrenheit. Grease a 9×11 inch baking dish with coconut oil cooking spray or your favorite non-stick cooking spray.
Toss the blueberries and the tapioca flour and stir to coat. Then, add the coconut sugar, lemon juice and salt. Pour into the prepared baking dish.
In a large bowl, combine the oats, walnuts, pecans/hazelnuts, almond meal/flour, maple syrup, coconut oil, cinnamon, nutmeg, and salt. Mix until combined.
Sprinkle the oat mixture evenly over the blueberry mixture.
Cover the unbaked crisp with foil and poke holes in the top. Bake 35-40 minutes. Remove the foil from the top and bake 10 more minutes.
Serve warm with ice cream.
Notes
*Blueberries are low FODMAP in a heaping 1/4 cup serving. Please adjust the serving size of this dish to meet your needs 🙂
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
Disclaimer: NOW Foods provided me with the coconut sugar, walnuts, hazelnuts, almond meal, maple syrup, coconut oil and shredded coconut for this recipe as part of an ongoing partnership. Thank you for your continuous support!
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You definitely have me craving this now! I can’t wait to pick blueberries this summer, and now I have a recipe to make with the 30 pounds of them I’ll probably come home with. 🙂
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Hi there! Is it 1/4 cup coconut oil for the topping? Thank you!
Yes! So sorry about that error 🙂 I updated it! Thanks for asking!
YUM! I have been loving all things blueberry right about now. I blame spring!
OMG! YES! I’m like “give me all the berries!”
yum!! my grandma used to make me apple crisp all the time!! this looks delicious and I love the ingredient list!
You could totally sub apples in this recipe 🙂 If you do, let me know how it turns out!
Gorgeous! Thanks for the great recipe!
Thanks, Lauren!! 🙂
This looks like a perfect summer dessert!
Totally perfect for a summer picnic or get together 🙂
I love, love, love crumbles and crisps! Blueberry is one of my faves and this one looks AWESOME!
AH! Me tooo!! 🙂 Really though, I just want all the topping 🙂
You definitely have me craving this now! I can’t wait to pick blueberries this summer, and now I have a recipe to make with the 30 pounds of them I’ll probably come home with. 🙂
Picking blueberries was my favorite growing up!! 🙂 You will LOVE this recipe.
I’m on a mission this year to finally make a fruit crumble! I never have nor have I ever ate on either!!!
AH! Can’t believe you have never made or had one!! I think you’ll be hooked once you give one a try 🙂