Who doesn’t love a good crisp? I used to make a lot of pies but have recently switched to crisps as they’re easier to make and healthier: under a fine layer of crisp is rich, fruity goodness!
My Apple Maple Blueberry Crisp is an irresistible combination of a melt-in-your-mouth apple and blueberry filling, topped with a scrumptiously good for you, buttery crisp. It’s also dairy-free and gluten-free — perfect for the sensitive eaters in your life.
Make this for an early evening summer BBQ, pack it for a picnic and even bookmark this recipe for winter — it’s so versatile you can also serve it on a cold winter night, with some tweaks. Serve with a scoop of dairy-free ice cream. Heaven on a plate.
Apple Maple Blueberry Crisp Recipe
Apple Maple Blueberry Crisp
Ingredients
Filling
- 10 Granny Smith apples peeled and thinly sliced
- 2 cups fresh or frozen blueberries
- 1 teaspoon lemon juice
- 2 tablespoons almond flour
- 3-4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
Topping
- 1 1/3 cup oats
- 1 cup gluten-free flour blend*
- 3/4 cup pecans
- 1/2 cup coconut nectar
- 1/4 cup maple syrup
- 2 teaspoons cinnamon
- 1/2 cup coconut oil
- pinch of salt
Instructions
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Preheat oven to 180 C and prepare a 9 by 13 inch glass Pyrex pan
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Start by making your topping: Bring coconut oil to liquid form by placing the jar in some hot water for a few minutes.
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Mix all topping ingredients in a food processor and pulse until combined. Alternatively, you may mix by hand but your topping will be more chunky because of the whole oats.
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Set topping aside.
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Slice apples into thin half moon slices.
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Place in your pan and mix with blueberries, lemon juice, almond flour, maple syrup, vanilla and cinnamon.
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Crumble the topping over the apples.
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Bake for roughly 40 minutes or until apples bubble and the topping turns lightly golden.
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Serve with dairy-free ice cream for some oomph.
Recipe Notes
*I used King Arthur gluten-free multi purpose flour
