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Vegan Gluten Free Blueberry Crisp (V+GF): an easy recipe for delightfully sweet ‘n crisp topping & warm, gooey blueberry filling to make for the perfect healthy summer dessert! #Vegan #GlutenFree #Paleo option #DairyFree #RefinedSugarFree #SummerDesserts #HealthyDesserts | Recipe at BeamingBaker.com

Vegan Gluten Free Blueberry Crisp (Paleo option, GF, V, Dairy-Free, Refined Sugar-Free)


Description

Vegan Gluten Free Blueberry Crisp (V+GF): an easy recipe for sweet ‘n crisp topping and warm, gooey blueberry filling to make for the perfect healthy summer dessert! Vegan, Gluten-Free, Paleo option, Dairy-Free, Refined Sugar-Free.


Ingredients

Scale

Filling

  • 4 cups fresh blueberries
  • 2 tablespoons coconut sugar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon blanched almond flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon pure vanilla extract
  • 12 tablespoons water (optional)

Topping

  • ¾ cup pecans, chopped
  • ½ cup gluten free rolled oats
  • ¼ cup blanched almond flour
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons pure maple syrup
  • For a PALEO topping, make the topping in this recipe.

Instructions

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan with coconut oil. Set aside.
  2. In a large bowl, add all Filling ingredients except water: blueberries, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg and vanilla. Using a rubber spatula, stir and fold until blueberries are fully coated and sugar has dissolved. If your mixture isn’t very wet, add in water—you’ll want to see 1-2 tablespoons liquid at the bottom of your mixing bowl. I used 1 ½ tablespoons water in mine.
  3. Pour this mixture into the prepared baking pan. Use the spatula to smooth blueberries into an even layer. Set aside.
  4. Add all Topping ingredients to a medium bowl. Using a fork, stir and fold until crumbles form. Gently spoon evenly over blueberries, making sure to keep crumbles intact.
  5. Bake for 40-60 minutes. Mine took 45 minutes. It’s done when the top is a golden brown and the juice around the filling starts bubbling up over the sides.
  6. Allow to cool for 10-15 mins. Serve warm with a scoop of dairy-free ice cream on top. Enjoy! Storing instructions below.

    Adapted from my Paleo Apple Pecan Coconut Crisp

    Try these mouthwatering Paleo Desserts: Chocolate Chocolate Chip Coconut Vegan Ice Cream, Ultimate Fudgy Paleo Vegan Brownies.

Notes

– Storage notes: Cover with foil, or transfer to an airtight container. Crisp topping is best the first day. Store in the refrigerator for up to 1 week. Reheat before serving.
– More Paleo Desserts: Coconut Chocolate Chip Vegan Ice Cream, Paleo Almond Joy, No Bake Paleo Brownie Bites.

  • Category: Summer Dessert, Vegan, Gluten-Free, Paleo option, Dairy-Free, Refined Sugar-Free.