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?
- 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
- 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.
*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!
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: low FODMAP, gluten free, dairy free, vegan
- Cuisine: dessert, brunch, breakfast