blueberry crisp

Blueberries are here!

Pick some up at your local farmer’s market to make this delicious, dairy and gluten free blueberry crisp.

Ingredients for the filling

3 cups fresh blueberries

2 tsp vanilla extract

2 tbsp coconut sugar

juice of half a lemon lemon zest finely minced

1 tbsp arrowroot flour

Ingredients for the topping

3 tablespoons coconut oil melted (just keep the coconut oil in your measuring cup on top of the stove as it preheats and this will melt your oil)

3 tablespoons coconut sugar

1 cup quinoa flakes

1/4 tsp. ground cinnamon

  • Preheat oven to 350 degrees.
  • Mix blueberries, lemon juice, lemon zest, vanilla extract, and coconut sugar together in a bowl
  • Let stand a few minutes, then mix in arrowroot starch
  • Pour this mixture into a 9″ round, oven proof baking dish
  • Make crisp topping by combining coconut oil, coconut sugar and quinoa flakes together and mix until crumbly
  • Spoon on top of blueberries
  • Sprinkle with cinnamon
  • Bake until nicely browned on top, about 15 minutes
Enjoy!
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