Gluten-Free Blueberry Crisp

Rating

For the Filling
 5 cups Fresh blueberries
 1 tbsp Vanilla extract
 2 tbsp Fresh lemon juice
 2 tbsp Arrowroot powder or cornstarch
 ¼ tsp Kosher salt
For the Topping
 5 tbsp Cold, unsalted butter
 1 cup Rolled oats
 ½ cup Coconut sugar or granulated sugar
 ½ cup Almond flour
 1 tbsp Vanilla extract
 ½ tsp Kosher salt
Optional (for the topping):
 1 tsp Culinary lavender, crushed under the bottom of a glass until powdery
 For vegan, plant-based, and dairy-free, use coconut oil instead of butter.

For the Filling
1

Preheat the oven to 350F. Lightly grease an 8-inch pie plate or a cast-iron skillet.

2

In a large bowl, toss together the blueberries, vanilla, lemon juice, arrowroot powder for thickening and salt until well coated.

3

Transfer the filling to the prepared pie plate.

For the Crumble Topping
4

Chop the butter into small pieces and add to the bowl with the oats, coconut sugar, almond flour, vanilla, salt, and lavender.

5

Pinch it all together with your fingertips until it forms a shaggy, sandy dough.

6

Sprinkle the topping evenly over the filling.

7

Layer the topping on the filling and bake for 45 minutes or until the filling bubbles and the topping is golden brown.

8

Allow to cool for at least 15 minutes.

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Ingredients

For the Filling
 5 cups Fresh blueberries
 1 tbsp Vanilla extract
 2 tbsp Fresh lemon juice
 2 tbsp Arrowroot powder or cornstarch
 ¼ tsp Kosher salt
For the Topping
 5 tbsp Cold, unsalted butter
 1 cup Rolled oats
 ½ cup Coconut sugar or granulated sugar
 ½ cup Almond flour
 1 tbsp Vanilla extract
 ½ tsp Kosher salt
Optional (for the topping):
 1 tsp Culinary lavender, crushed under the bottom of a glass until powdery
 For vegan, plant-based, and dairy-free, use coconut oil instead of butter.

Directions

For the Filling
1

Preheat the oven to 350F. Lightly grease an 8-inch pie plate or a cast-iron skillet.

2

In a large bowl, toss together the blueberries, vanilla, lemon juice, arrowroot powder for thickening and salt until well coated.

3

Transfer the filling to the prepared pie plate.

For the Crumble Topping
4

Chop the butter into small pieces and add to the bowl with the oats, coconut sugar, almond flour, vanilla, salt, and lavender.

5

Pinch it all together with your fingertips until it forms a shaggy, sandy dough.

6

Sprinkle the topping evenly over the filling.

7

Layer the topping on the filling and bake for 45 minutes or until the filling bubbles and the topping is golden brown.

8

Allow to cool for at least 15 minutes.

Gluten-Free Blueberry Crisp

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