Coe’s Blueberry Crisp (Grain and Gluten Free)

in Breakfast,Gluten Free,Holidays,Low Carb,Paleo,Sides,Snacks,Sweet Treats,Think Thrifty

Ingredients:

  • 1 8″ pyrex pie pan or small pyrex rectangular dish (approx. 6/10″)
  • 4 cups blueberries
  • 2 T date sugar
  • 1 T arrowroot
  • 1 tsp fresh lemon juice
  • 1/2 tsp cinnamon
  • 3/4 cups almond flour
  • 3 T date or coconut sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 tsp sea salt
  • 1 cup raw nuts, almond, walnut, pecan or anything you like, chopped

Here’s How:

  1. Preheat oven to 350
  2. Grease pyrex dish.
  3. Mix arrowroot and lemon juice and coat washed blueberries
  4. Sprinkle with 2 T of the date sugar and set aside.
  5. Combine remaining ingredients in a bowl cutting butter into tiny pieces so you can use your hands to mix everything together.
  6. Place topping on top of berries and bake on a cookie sheet at 350 for 30 minutes.
  7. Serve on its own or with greek yoghurt or ice-cream of your choice.