Gluten Free Blueberry Crisp


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! 



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



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.