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Recipe by Rebecca Bohl

Gluten-Free Blueberry Crisp

  • 2 pints fresh blueberries juice of one lemon 1 cup almond flour 1/2 cup slivered almonds 1/4 cup coconut oil, melted 2 tbsp. maple syrup 1 tsp. cinnamon 1/8 tsp. salt pinch of nutmeg Preheat oven to 375 degrees. In a small bowl, toss the blueberries with the lemon juice. Divide between six ramekin dishes. Using the same bowl, mix together the remaining ingredients until combined. Spoon the almond crumble over the blueberries and bake for 30-35 minutes until bubbly and golden brown.
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