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Apple Maple Blueberry Crisp

Ingredients

Filling

  • 10 small Granny Smith apples best 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 ground cinnamon

Topping

  • 1 ⅓ cup rolled oats
  • 1 cup gluten-free flour blend*
  • ¾ cup pecans
  • ½ cup coconut nectar
  • ¼ cup maple syrup
  • 2 teaspoons ground cinnamon
  • ½ cup coconut oil
  • pinch of salt

Instructions

  1. Preheat oven to 180°C/350°F and prepare a 9 by 13 inch glass Pyrex pan

  2. Start by making your topping: Bring coconut oil to liquid form by placing the jar in some hot water for a few minutes.
  3. 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.
  4. Set topping aside.
  5. Slice apples into thin half moon slices.
  6. Place in your pan and mix with blueberries, lemon juice, almond flour, maple syrup, vanilla and cinnamon.
  7. Crumble the topping over the apples.
  8. Bake for roughly 40 minutes or until apples bubble and the topping turns lightly golden.
  9. Serve with dairy-free ice cream for some oomph.

Recipe Notes

*I used King Arthur gluten-free multi purpose flour