Made with an irresistible crisp topping layered over a juicy, thick blueberry filling, this blueberry crisp recipe is as easy to make as it is delicious.
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 9
Calories 263kcal
Author Heather Dessinger
Ingredients
For the filling:
4cupsblueberries(room temperature or slightly chilled)
Place the blueberries in an 8x8 casserole baking dish and sprinkle with arrowroot flour. Stir lemon juice into the maple syrup and pour over the blueberries.
Stir the blueberries until they are well-coated with the arrowroot, maple syrup and lemon juice, then set aside.
In a medium bowl, combine all the dry ingredients needed for the crisp - oats, walnuts, almond flour, and salt. Stir until well-combined.
Add the coconut oil/butter and maple syrup to the crisp mixture and stir again.
Scoop spoonfuls of the topping over the blueberry mixture. It's best to leave a little space between the spoonfuls to allow some heat to escape from the blueberry mixture during baking.
Bake for 45-55 minutes, or until golden brown on top. Allow to cool for 10-15 minutes before serving.