Blueberry Crisp

Prep Notes

Fresh blueberry crisp! Such a delicious summer dessert! Great served warm with a little dairy-free cashew ice cream!


Ingredients for filling:

6 cups blueberries (fresh or frozen, cleaned & stemmed)

1 tsp ground cinnamon 

1 cup water

1/2 cup coconut palm sugar

2 Tbs arrow root flour

3Tbs fresh lemon juice

1/2 tsp pure vanilla extract

Ingredients for topping:

2 cups of gluten-free old fashioned oats

1 cup of rice flour (either brown or white)

1/2 cup chopped pecans

1 Tbs ground cinnamon

1/2 cup coconut oil, melted

1/2 cup pure maple syrup 


Pre-heat oven to 350 degree F. Lightly grease a 9 x 13" pan (I use a lasagne pan, so it's nice & deep, so any juices won't spill out of it). Pour blueberries in and toss with 1 tsp ground cinnamon.

Combine water, coconut palm sugar, arrow root flour & lemon juice in a sauce pan. Over medium heat, stir ingredients until mixture thickens. This should only take about 3-5 minutes, stirring constantly to avoid any lumps. Add vanilla.

Pour mixture over blueberries and gently toss to coat. Set aside to prepare topping.

In a medium bowl combine oats, rice flour, pecans, & ground cinnamon. In a small bowl combine melted coconut oil and maple syrup. Stir with a fork to mix well. Poor liquid mixture over dry ingredients and toss to combine. Evenly spoon over blueberries. Bake uncovered for 30-35 minutes or until bubbly, checking after 25 minutes. Makes about 10 servings. Great served warm with a little non-dairy ice cream. 


This recipe is gluten-free, dairy-free, soy-free, vegan, vegetarian

Originally posted on Instagram on 8/6/17