Blueberries are the perfect summer fruit. I have been loving them so much this summer that I will be posting another blueberry dessert recipe next week also! This "Summer Blueberry Crisp" is perfect for a summer night because it is extremely easy to throw together and takes only 45 minutes total from prep to table. This recipe is also gluten free which makes it just a little lighter but still heavy on flavor. Be sure to check out the recipe below and I hope to see you here again tomorrow.
Summer Blueberry Crisp:
Ingredients:
1 cup old fashioned oats (use gluten free oats to make this gluten free)
1/2 cup almond meal
1/3 cup sliced almonds
1/4 cup maple syrup
3 tbsp melted coconut oil
1/2 tsp salt
5 cups fresh and washed blueberries
2 tsp freshly-squeezed lemon juice
2 tsp lemon zest
Directions:
1. Preheat oven to 350 degrees F.
2. Add oats, almond meal, almonds, maple syrup, coconut oil, and salt to a mixing bowl, and toss until combined.
3. Set aside.
4. Pour blueberries into an 8x8inch baking dish.
5. Top evenly with lemon juice and lemon zest, and toss until combined and lightly coated.
6. Sprinkle the oat crisp mixture evenly on top of the berries.
7. Bake for 35-40 minutes, or until the topping is crisp and golden and the fruit is bubbling.
8. Top with vanilla ice cream or whipped cream and serve immediately.
Lots of Love, Natalie
