Easy single-serving blueberry crisp is gluten free, sugar free and delicious. Get the recipe.
Blueberry crisp is a classic dessert made with a sweet and syrupy blueberry compote and topped with a buttery, sugary crispy shell. The only problem is that traditional crisps have an indigestible lectin called gluten and way too much sugar. We'll make this Lectin Free Gourmet version without those bad things, but still exploding with flavor.
One trick to reduce sugar is to use wild blueberries. Most of the blueberries found in super markets are the hybrid variety, grown bigger and sweeter than berries found in the wild. So choose frozen wild blueberries instead.
We'll use non-GMO for a sugary sweet without all the calories and blood-sugar-spiking effects.
To cut gluten, cassava flour is great. And we also add blanched almonds for extra crunch.
Are you ready to make this delicious blueberry crisp? Let's go!
The Recipe
LFG Blueberry Crisp
Blueberry Filling:
1/4 cup wild blueberries
1 tablespoon Allulose
1/8 teaspoon lemon zest
Tiniest pinch salt ( sweats the blueberries)
Almond Crisp Topping:
1 tablespoons grassfed ghee
1 tablespoons cassava flour
1 tablespoon allulose
1 tablespoon blanched sliced almonds
1/8 teaspoon pure Vanilla powder or paste
1/8 teaspoon Cinnamon
Tiny pinch salt
Step 1: Make filling
Stir filling ingredients together in a 4 oz ramekin. Let the blueberries "sweat" bringing out their juices while you make the crisp.
Step 2: Make crisp
Melt ghee in a medium bowl. Add remaining crisp ingredients. Stir together. Scrape onto top of filling. Bake at 350 F for about 15-20 minutes or until golden brown and bubbly.
Serve alone or with coconut ice cream. So good! ENJOY!