Description
Easy gluten free blueberry crisp for two!
Ingredients
Scale
For the blueberry filling
- 1 cup fresh blueberries
- 1/2 tbsp arrowroot starch
- 1 tbsp maple syrup
- 1/2 tbsp lemon juice
- 1/4 tsp vanilla extract
For the crumble topping
- 1/4 cup almond flour
- 2 tbsp gluten free rolled oats
- 2 tbsp coconut sugar
- 1/2 tbsp maple syrup
- 2 tbsp cold unsalted butter, cut into small cubes
- 1/2 tsp cinnamon
- 1/8 tsp sea salt
Toppings
- Cherry ice cream
- Fresh peaches, sliced or cubed
Instructions
- Preheat oven to 350°F.
- In a small baking dish, mix together all of the blueberry filling ingredients until arrowroot starch dissolves and blueberries are well-coated.
- In a separate bowl, add all of your crumble topping ingredients. Use your clean hands or a fork to mix everything together until butter is mixed in well and a crumble forms. Sprinkle over the top of the blueberries.
- Bake for 30 minutes, or until blueberries are bubble and topping is slightly browned and crisp. Allow to cool for a little before topping with ice cream and peaches. Serve and enjoy!