Blueberry Crisp
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 1x
Ingredients
Scale
- 24 ounces frozen wild blueberries, thawed (do not drain)
- 1/4 cup maple syrup
- juice of 1/2 lemon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 tablespoon tapioca flour
For the crisp toppings
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup chopped pecans
- 1/4 cup chopped walnuts
- 3 tablespoons maple syrup
- 3 tablespoons ghee
- 1 teaspoon baking powder
- pinch of salt
Instructions
- Preheat oven to 375 degrees F. Grease a large baking dish.
- In a large bowl, mix together blueberries, maple syrup, lemon juice, vanilla extract, cinnamon, and tapioca flour.
- Then in a food processor, add all the ingredients for the toppings and pulse until broken down into a crumble texture that sticks together in a slight ball.
- Pour the blueberry mixture into the greased dish then use your fingers to place the crisp mixture evenly throughout the dish on top of the blueberries.
- Place in the oven to bake for 25 minutes. Then turn broiler on and broil for 3-5 minutes, until top is golden brown.
- Serve with coconut milk ice cream on top!
Find it online: https://paleomg.com/blueberry-crisp/