Cinnamon Blueberry Crisp

This dessert is fruity and not too sweet, so this would make a great breakfast or brunch!

Cinnamon Blueberry Crisp

Cinnamon Blueberry Crisp

Topping:

3/4 cup gluten-free oats (grind 1/4 cup into a course flour)

1 Tbsp. brown rice flour

1/4 tsp. salt

1 tsp. ground cinnamon

1 Tbsp. Stevia in the Raw

1 Tbsp. agave or honey

1-2 Tbsp. coconut oil, melted

Fruit Base:

12 oz frozen blueberries (@ 3 cups)

Juice and zest of 1 lemon*

1 Tbsp. agave or honey*

1/2 tsp. ground cinnamon

  1. Preheat oven to 350˚ F.
  2. Prepare the crisp topping by mixing all the dry ingredients together in a small bowl. Add the agave nectar and melted coconut oil and mix with a fork until crumbly. Set aside.
  3. Combine the frozen blueberries with the lemon juice, lemon zest, agave, and ground cinnamon. Place in a small baking dish (@ 8×5”) and sprinkle the crisp topping over the top.
  4. Bake in the oven for 30 minutes. Serve warm; add some dairy-free ice cream on top!

*The crisp I made originally had juice from 1/2 lemon, and it didn’t seem to have enough tartness to it.  Unless your blueberries are tart, you can use an entire lemon and maybe even skip the sweetener! Next time, I may add some raspberries to balance the sweet/tart.

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