Blueberry Crisp (Grain and Gluten Free)
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
1 1/4-1 1/2 cups almond flour
3 T date or coconut sugar
3 T unsalted butter, softened
1/4 tsp sea salt
3/4 cups raw nuts, almond, walnut, pecan or anything you like, chopped
* can substitute chopped apples and frozen or fresh raspberries instead or with blueberries
Here's How:
Preheat oven to 350
Grease pyrex dish.
Mix arrowroot and lemon juice and coat washed blueberries
Sprinkle with 2 T of the date sugar and set aside.
Combine remaining ingredients in a bowl cutting butter into tiny pieces so you can use your hands to mix everything together.
Place topping on top of berries and bake on a cookie sheet at 350 for 30 minutes.
Serve on its own or with greek yoghurt or ice-cream of your choice.