This plant-based blueberry crisp is for all of you gluten-free, plant-based people who are sick and tired of sorbet for dessert! Finally, an answer!
Oil-free, naturally gluten-free, this plant-based blueberry crisp doesn’t use any refined sugar, and is packed with antioxidants. Best part is, it’s both sweet and healthy! So don’t limit yourself to just one helping.
Serves: 10-12
Prep Time: 15-20 minutes
Bake Time: 35 minutes
Ingredients:
7 cups fresh or frozen blueberries
2 cups oats (GF optional)
1 lemon (juice and zest)
1 cup maple syrup or agave
1 ½ teaspoons sea salt
1 cup sliced almonds
2 TBS flax seed
4 TBS cinnamon
½ cup of water
Directions
- Preheat oven to 375 degrees
- Zest a lemon with a zester, or fine cheese grater
- Fill a large baking dish with 7 cups of blueberries
- Squeeze the juice from the lemon over the blueberries evenly
- In a food processor, blend 1 cup of oats, ½ cup of almonds, flax seed, 1 tsp of sea salt, and 2 TBS of cinnamon
- In a bowl mix together (by hand), 1 cup of oats, ½ cup of almonds, ½ tsp of salt, ½ of the lemon zest (about 2 TBS), ½ cup of maple syrup or agave, and ¼ cup of water
- Drizzle the remaining maple syrup/agave (1/2 cup) over the berries in the baking dish
- Sprinkle berries (in this order) with the blended oat mixture, the wet oat mixture, ¼ cup of water, the remaining lemon zest, and 2 TBS of cinnamon
- Bake the crisp for 35 minutes (the blueberries should be bubbling)
- Enjoy!
By The MamaSezz Team