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:

  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.

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Simple Preserved Lemon Sauce