Healthy Blueberry Crisp

This fantastic, healthy blueberry crisp recipe is one you'll want to make on repeat! It's a wonderful dessert and is vegan, gluten-free, and dairy free.

5 from 3 votes

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Author: Emily Wilson

Ingredients

Crisp Filling

5 cups blueberries fresh or frozen
2 tablespoons maple syrup
2 tablespoons cornstarch
2 teaspoons lemon juice
½ teaspoon nutmeg

Crisp Topping

1 cup old-fashioned rolled oats
½ cup almond flour or whole wheat flour
½ cup roughly chopped pecans
¼ cup roughly chopped walnuts
½ cup applesauce
2 tablespoons maple syrup
1 teaspoon cinnamon
¼ teaspoon kosher salt

Instructions

Preheat oven to 350 degrees F.
In a large bowl, combine the blueberries, maple syrup, cornstarch, lemon juice, and nutmeg. Stir till combined.
Pour the blueberry mixture into an 8x8 square pan or a 9-inch pie plate.
In a mixing bowl, combine the oats, almond flour, chopped pecans, and chopped walnuts. Stir to combine.
Add in the applesauce, apple syrup, cinnamon, and salt. Stir till all ingredients are combined.
Spoon the oat topping over the blueberries in the pan.
Bake for 45 to 50 minutes, or until the oat topping is golden brown.
Let cool for 10 to 15 minutes before serving.

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