Tuesday, March 27, 2018

Blueberry Crisp (Gluten-Free)

Yield: 6 servings

1 cup almond flour
3/4 cup shredded coconut
1 cup pecans, roughly chopped (or other nut of choice)
1/2 cup coconut sugar
1/2 tsp cinnamon
1/2 tsp salt
6 tbsp coconut oil (or butter, or a combination of both)
2 tbsp maple syrup

6 cups blueberries (or mixed berries - strawberries, raspberries, and/or blackberries)
3 tbsp maple syrup
2 tbsp arrowroot starch (or cornstarch or gluten-free flour)
1 tbsp lemon juice
1/2 tsp cinnamon

1. Preheat oven to 350F. Line a 9x13 baking dish with parchment paper or coat with a thin layer of non-stick cooking spray.
2. To prepare topping, in a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, cinnamon, and salt. Stir to combine.
3. Add coconut oil and maple syrup and mix again until evenly distributed.
4. To prepare filling, in another large mixing bowl, combine fruit, maple syrup, arrowroot, lemon juice, and cinnamon. Toss to combine.
5. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping.
6. Bake for 40 to 45 minutes, or until the fruit is bubbling and the topping is golden brown.
7. Cool at least 15 minutes before eating. Store covered in the refrigerator for up to 4 days.


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