Blueberry Crisp Recipe

 

Blueberry Crisp

Blueberry Crisp

This crisp is so fast and easy to put together. It takes hardly any time at all. You can use frozen blueberries. This is by far my favorite dessert. I love blueberries and have frozen organic berries on hand for crisps, smoothies, and muffins.

I make my crisp in little ramekins so I can portion control a little easier but you can make this in an 8 x 8 baking dish as well if you have more self control than I do.

Blueberry Crisp
Fill four to five ramekins with blueberries. You can fill the ramekins almost to the top as the blueberries cook down in the oven.

Topping:

  • 1 1/2 cups almond flour
  • 1 cup long shredded unsweetened coconut
  • 1 cup chopped pecans
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/3 cup organic butter, or coconut oil, warmed
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  1. Mix all the dry ingredients together and add in the wet ingredients. Add the topping to each ramekin and bake at 350 degrees for 45 minutes.

How to prepare Blueberry Crisp Recipe

 

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