Blueberries are certainly plentiful this time of year. This is a great recipe to make when you have extra blueberries! This recipe is gluten free, grain free and low sugar. You can make it vegan and paleo by substituting the butter for coconut oil in the topping. I made this in individual ramekins, but you could also make it in an 8×8 glass baking pan if you want. I topped mine with a scoop of vanilla coconut ice cream. Yum!
Grain Free Blueberry Crisp
- 4 cups fresh organic blueberries
- 1/4 cup organic sugar
- 1 tbsp arrowroot flour
- 1 tsp fresh lemon juice
- 1 cup finely chopped pecans
- 1 cup almond flour
- 6 tbsp butter or coconut oil, melted
- 1/4 cup organic coconut sugar
- 1/2 tsp cinnamon
- dash sea salt
Preheat oven to 350 degrees. Grease 8" baking dish or ramekins and set aside.
Combine blueberries, sugar, arrowroot, and lemon juice in a mixing bowl. Stir to coat all the blueberries. Place mixture into prepared pan or ramekins.
In a small mixing bowl, combine pecans, almond flour, melted butter, coconut sugar, salt and cinnamon. Stir to combine well. Spoon mixture evenly over blueberries.
Bake for approximately 30-40 minutes until the topping is brown and the blueberry mixture is bubbly.
Cover with foil after 15 minutes if the topping is browning too quickly.