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
- Preheat oven to 350˚ F.
- 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.
- 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.
- 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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