Healthy Blueberry Crisp
Last summer, my mom made a blueberry crisp that was so simple and delicious… but I was so excited about the peaches and plums that were in season, I came up with a stone fruit version instead. Then last week, I saw gorgeous blueberries at Aldi, and I knew EXACTLY what I wanted to do with them. It was finally time to try to recreate that healthy blueberry crisp that we enjoyed in my parents’ backyard. YUM!
Before we dive into the recipe, I have to warn you – this isn’t your super indulgent fruit crisp. The recipe for the topping only makes a thin layer over the top, so if you want it to be heartier, just double that portion. Or triple it! Go wild!
Healthy Blueberry Crisp
ingredients
3/4 cup old fashioned oats
1 tsp cinnamon
1/4 cup almond flour
2 tbsp maple syrup
1.5 tbsp butter (or Earth Balance), melted
3 tbsp cornstarch
1 tbsp water
5-6 cups blueberries
step 1
Preheat the oven to 350°F. Coat a square baking dish with nonstick cooking spray.
step 2
Add oats, cinnamon, and almond flour in a bowl.
step 3
In a separate bowl, whisk maple syrup and melted butter together. Pour those liquids into the bowl of dry ingredients. Mix together.
*Double the ingredients for this crumble mixture if you prefer more of the topping!
step 4
In a separate bowl, coat the blueberries with the cornstarch and water.
step 5
Pour the blueberry mixture into the pan. Sprinkle the topping over the top.
step 6
Bake for 1 hour. Cool for at least 20 minutes.
If you wait for this to cool, it will hold together better, but if you want a “piece”, let it cool completely and then put it in the fridge to set. Clearly, I don’t mind the mess 😉 I just personally don’t care about a perfect piece as much as I care about the warm fruit… mmm! Plus, if you top it with ice cream, no one will care that it doesn’t look perfect.
Healthy Blueberry Crisp
Ingredients
- 3/4 cup old fashioned oats
- 1 tsp cinnamon
- 1/4 cup almond flour
- 2 tbsp maple syrup
- 1.5 tbsp butter (or Earth Balance), melted
- 3 tbsp cornstarch
- 1 tbsp water
- 5-6 cups blueberries
Instructions
1. Preheat the oven to 350°F. Coat an 8” square pan with nonstick cooking spray.
2. Add oats, cinnamon, and almond flour in a bowl.
3. In a separate bowl, whisk maple syrup and melted butter together. Pour those liquids into the bowl of dry ingredients. Mix together.
*Double the ingredients for this crumble mixture if you prefer more of the topping!
4. In a separate bowl, coat the blueberries with the cornstarch and water.
5. Pour the blueberry mixture into the pan. Sprinkle the topping over the top.
6. Bake for 1 hour. Cool for at least 20 minutes.
Notes
This recipe makes a very light topping - if you like more, just double (or even triple) the crumble ingredients.
If you want it to hold together more, let it cool completely and then let it set in the fridge before serving.
I have only tested this with fresh blueberries, but I will update you if I try it with frozen.
Want to remember this Healthy Blueberry Crisp later? Pin the image below:
PS. You might also like Healthy Stone Fruit Crumble, Cherry Baked Oatmeal, and Grilled Cilantro Lime Chicken Tacos with Pineapple Salsa.
