Summer is here and our blueberries are ready to pick and so delicious! I made this delicious blueberry crisp this week and it did not disappoint! I love how it’s sweetened naturally and is gluten free as well! Make a batch of this and enjoy alone or with some vanilla ice cream! Read on to see the recipe.

This recipe calls for almost 4 cups of fresh blueberries so Ava and I went to our blueberry patch and picked some delicious juicy berries!

My little baby girl helping me in the kitchen! I love these sweet moments with her! I also LOVE using my Ball®Canning jars and lids to keep my baking ingredients fresh and organized.

Blueberry Crisp 

Low Sugar and Gluten free 

INGREDIENTS

3 1/2 Cups Fresh blueberries 

2 Tbs lemon juice 

1/4 tsp xanthin gum 

2/3 cup almond flour

2/3 cup oat flour 

1/2 cup shredded coconut ( unsweetened) 

1/4 cup coconut sugar

1/2 tsp salt

1 egg ( I use Ener G egg replacer) 

6 Tbs butter melted. 

DIRECTIONS: 

Preheat oven to 350

In a small bowl mix berries with 2 Tbs maple syrup and lemon juice. 

Pour into a greased 9x9 dish and sprinkle with xanthan gum 

In a different bowl mix almond flour, oat flour, coconut sugar, coconut flakes, salt and egg replacer until it’s crumbly and well mixed. 

Sprinkle the dry mixture over the berries. 

Drizzle butter over the crumble topping

Bake at 350 for about 25 minutes or until the top is browned. 

ENJOY! 

Serves 4

Here is a link to the Ball® Canning lids They are amazing!

CLICK HERE

PIN FOR LATER

Here are a few links to related blog posts

All about blueberries

Breakfast Crisp

Springtime Organization with Ball Canning

I hope you love this blueberry crisp as much as I do! It’s healthy too!

Hugs,

Annette