Skinny Blueberry Crisp-Recipe
“Skinny Blueberry Crisp Recipe”
I just love any dessert that is a crisp! This one is so healthy, delicious, and super easy. It is also gluten free! You can use any type of fruit for this recipe-peaches, apples, and mixed berries.
You can also cut the recipe in half and bake in an 8×8-baking dish too. You may not want to though because it is so good and you might want to eat leftovers for breakfast. Food blogger Alexis from www.hummusapien.com even suggested to eating this for breakfast. Well I did! Heck, it has fruit, oats, and almond meal in it so I deemed it healthy. I did, however, add a little almond milk instead of ice cream to it in the morning to make it seem more like breakfast.
▪ 2 lb. (or 6 cups) fresh blueberries
▪ 2 cup almond meal
▪ 1 cup oats
▪ 1 tsp. cinnamon
▪ 1/2 tsp. salt
▪ 6 tbsp. coconut oil
▪ 6 tbsp. honey
▪ 4 tbsp. brown sugar
Preheat oven to 350F.
Grease a 9×13-baking dish and spread berries out in pan.
Combine the rest of the ingredients in a large bowl. Using your hands, mix until you’ve reached a crumbly, moist texture resembling cookie dough. Spread crumb topping evenly over berries.
Bake for 35 minutes or until lightly browned on top. Serve with vanilla ice cream on top. Serves 12.
Adapted from hummusapien.com