If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating. Glassware and ceramic dishes can crack if they go from freezing to a hot oven. If you are freezing the crisp and want to reheat it, allow it to come to room temperature before putting it in the oven. Rinse and drain the blueberries and pick through them to remove any stems still attached. Reheating Instructions - I suggest reheating it in the oven as the crisp topping will get soggy in the microwave. Preheat the oven to 350 degrees Fahrenheit. Recommended Tools - This is the Emile Henry pie dish I used for this recipe. Links on some posts are affiliate links and as an Amazon Associate, I earn from qualifying purchases. You can freeze the crisp both before and after baking. You can store the baked crisp in the refrigerator for up to 4 days in an airtight container. Nuts - the walnuts and pecans can be substituted for any kind of nut you like - slivered almonds, hazelnuts, or pistachios.Thickening Agent - the corn starch can be swapped for an equal amount of arrowroot powder (arrowroot starch).Flour - the almond flour can be swapped for an equal amount of almond meal, coconut flour, oat flour, whole wheat flour, or all-purpose flour.Sweetener - the maple syrup can be swapped for an equal amount of brown sugar, coconut sugar, or honey.Here are some optional ingredient swaps you can make. If you love fruit crisps and crumbles as much as we do, try some of our other favorite desserts. Serve with a scoop of vanilla ice cream or a dollop of whipped cream or greek yogurt. Let cool for 10 to 15 minutes before serving. Spoon the oat topping over the blueberries in the pan.īake for 45 to 50 minutes, or until the oat topping is golden brown. Stir to combine the dry ingredients.Īdd in the applesauce, apple syrup, cinnamon, and salt. In a mixing bowl, combine the oats, almond flour, chopped pecans, and chopped walnuts. Pour the blueberry filling mixture into an 8x8 baking dish or a 9-inch pie plate. In a large bowl, combine the fresh or frozen blueberries, maple syrup, cornstarch, lemon juice, and nutmeg. Here are the simple ingredients you'll need to make this easy blueberry crisp. If you want more healthy blueberry recipes, check out our Blueberry Breakfast Cookies and our Blueberry Baked Oats. Bake at 350° for 25-30 minutes or until bubbly and golden brown. In a bowl, combine brown sugar, cinnamon and remaining flour cut in butter until crumbly. This crisp has less sugar than a regular crisp and substitutes AP flour for almond flour, making this a great option for gluten-free folks as well. square baking dish coated with cooking spray. You can use fresh berries or frozen for this recipe - making it a great year-round recipe! I always forget how amazing blueberries get when you bake them until the timer rings and those blue skins transform into a deep purple, jammy miracle. ![]() You'll love the flavor and the combination of the crispy topping and juicy berries in this easy dessert. Bake for about 20 minutes or until topping is golden brown and blueberries are tender.This easy healthy blueberry crisp is sweet and delicious while still being refined-sugar-free and full of healthy ingredients! It's a naturally gluten-free and vegan sweet treat as well.Using a fork cut the butter into flour mixture making sure all ingredients are incorporated.
0 Comments
Leave a Reply. |