Legendary Gluten-Free Blueberry Crisp

It literally does not get any better than this healthy and simple recipe from Paleo Grubs. It's super easy to make, and looks beautiful on a table. Even better, it is gluten free, paleo and vegan!

From Paleo Grubs: "Desserts with only a few ingredients can still taste amazing. In this recipe blueberries are baked and topped off with sweet almonds. The blueberries start bubbling in the oven and the almond crumble turns a nice golden brown. A sweet cinnamon smell starts permeating the kitchen as it bakes. Then the warm dishes come out of the oven in a beautiful shade of purple, ready for you to enjoy. The recipe begins by tossing the blueberries with a hint of lemon and dividing the fruit among six ramekin dishes for easy serving sizes. As a side note, I think that frozen blueberries would leave this dish too watery, so I recommend fresh blueberries for the best result."

Ingredients

1. 2 pints fresh blueberries
2. Juice of 1 lemon
3. 1 cup almond flour
4. 1/2 cup slivered almonds
5. 1/4 cup coconut oil, melted
6. 2 tbsp maple syrup
7. 1 tsp cinnamon
8. 1/8 tsp salt
9. Pinch of nutmeg

Instructions

1. Preheat the oven to 375 degrees F. In a small bowl, toss the blueberries with the lemon juice. Divide between six ramekin dishes.
2. Using the same bowl, mix together the remaining ingredients until combined. Spoon the almond crumble over the blueberries. Bake for 30-35 minutes, until bubbly and golden brown. Let cool slightly before serving.

Notes

1. Servings: 6 ramekins
2. Difficulty: Easy
   

Recipe and images via Paleo Grubs