This Gluten & Dairy Free Blueberry Crisp is everything you need and more. It's simple to make and delicious. This doesn't last a day in our house!
2 c fresh blueberries (can do frozen)
juice from 1 lemon
1 tsp cinnamon
2 tbsp maple syrup
1 tsp of arrowroot powder (tapioca or corn starch work too)
1/2 c almond flour
1/4 c coconut flour
1 tsp baking powder
3 tbsp maple syrup
1 tsp vanilla
1/4 c almond milk
2 heaping tbsp coconut oil (melted)
Heat oven to 350°F
Bottom: Combine blueberries, lemon juice, maple syrup, cinnamon and arrowroot powder in a small bowl and mix.
Topping: In a separate bowl, combine almond flour, coconut flour and baking powder. Mix ingredients.
Add maple syrup, vanilla, almond milk and coconut oil to the bowl.
Pour the blueberry mix into an 8x8 inch baking pan or cast iron skillet
Add topping on top of the blueberry mix
Bake for 30 mins