Gluten Free Blueberry Crisp

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This recipe is one that you’ll be making all summer long. It's simple, perfectly sweet, and practically guilt free. And it goes great with a scoop of coconut ice cream {my all time favorite brand is Coconut Bliss} or coconut whip. It's lightly sweetened with a bit of maple syrup so it can also be enjoyed as breakfast. But don't judge. Just wait until you try it!

This truly is a simple, easy recipe that your whole family will love. Your family will be shocked to know there isn't any refined sugars or bad-for-you ingredients. 

Start by adding the frozen {or fresh!} blueberries in an 8 x 8 baking dish {I mean how easy is this?!}. Then in a separate bowl whisk together the gluten free old-fashioned oats, pecans {or any other nut you prefer}, almond meal, maple syrup, olive oil, and sea salt. Once well mixed, sprinkle over blueberries and place in the oven to bake for 35-40 minutes or until the juices start to bubble and the top is golden brown.

If you’re enjoying this recipe as dessert, serve warm with a scoop of ice cream. But if you’re enjoying this at the beginning of the day, add a little almond milk and you have a delicious breakfast! 

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Ingredients: 

4 cups blueberries {fresh or frozen}{Great with mixed berries too!}

1 cup gluten free old fashioned oats

1/2 cups pecans {or almonds/walnuts}, chopped

1/2 cup almond meal

1/4 cup pure maple syrup {or honey}

1/4 cup coconut oil {melted}{or olive oil}

1/2 tsp sea salt

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Directions: 

1. Preheat oven to 350.

2. Add the blueberries to 8x8 pan.

3. Mix the rest of ingredients well and spread onto the berries.

4. Bake for 35-40 minutes or until fruit is bubbling and topping is golden brown.