BLUEBERRY CRISP [VEGAN GLUTEN FREE]
This easy Blueberry Crisp recipe is a skillet-baked fruit crisp filled with fresh (or frozen) whole blueberries, sweetened with maple syrup and coconut sugar and finished with a crispy, oat topping. It’s naturally vegan and gluten free. Perfect for two!
Fruit crisps are “cheater” desserts in my book…with so many benefits.
And by cheater, I mean…it’s the EASIEST dessert evrrrrrr!
In about 40 minutes, you have a fresh baked, fruit-filled dessert, without the time or labor involvement required of many baked fruit desserts.
When I make fruit crisp, I always do two things:
1) Use unrefined sugars, and noticeably less sugar than typically called for…unless I’m using a super tart fruit.
2) Make it gluten free and vegan without compromising flavor and texture. It’s one of my favorite kitchen challenges actually.
I’m not on a restricted diet, but so many of my readers are, so I love sharing secretly healthy recipes that meet those restrictions.
Trust me, your people will be none the wiser to these facts, so we can just keep it between us…and let everyone enjoy their scrumptious dessert.
Ingredients
Instructions
for full instruction please see : thekitchengirl.com
Fruit crisps are “cheater” desserts in my book…with so many benefits.
And by cheater, I mean…it’s the EASIEST dessert evrrrrrr!
In about 40 minutes, you have a fresh baked, fruit-filled dessert, without the time or labor involvement required of many baked fruit desserts.
When I make fruit crisp, I always do two things:
1) Use unrefined sugars, and noticeably less sugar than typically called for…unless I’m using a super tart fruit.
2) Make it gluten free and vegan without compromising flavor and texture. It’s one of my favorite kitchen challenges actually.
I’m not on a restricted diet, but so many of my readers are, so I love sharing secretly healthy recipes that meet those restrictions.
Trust me, your people will be none the wiser to these facts, so we can just keep it between us…and let everyone enjoy their scrumptious dessert.
Ingredients
- For the filling:
- 1 pint fresh Blueberries (or 2 cups frozen)
- 1 Tbsp Maple Syrup
- 1 Lemon (zested and juiced)
- 2 tsp Arrowroot Powder (or 1 Tbsp Cornstarch)
- 1/4 tsp Almond Extract
- Pinch of Salt
- For the gluten-free topping:
- 1/2 cup GF Rolled Oats
- 1/4 cup Almond Flour (or substitute with finely ground GF oats)
- 1/4 cup sliced Almonds
- 2 Tbsp cup Coconut Sugar (or brown sugar)
- 1 tsp Cinnamon
- 1/8 tsp Salt
- 2 Tbsp Coconut Oil
Instructions
- Preaheat oven to 350°, oil-spray two 5” cast iron skillets; rinse and drain BLUEBERRIES; place in a medium mixing bowl; set aside.
- In a small bowl, whisk together MAPLE SYRUP, LEMON ZEST and JUICE, ARROWROOT POWDER, and SALT; pour over BLUEBERRIES and gently toss to fully coat; distribute blueberries and liquid evenly into both skilets.
- ...........................
for full instruction please see : thekitchengirl.com
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