Dairy Free All-Spiced Blueberry Crisp

I found this beautiful mid century Scandinavian woven tablecloth and it reminded me of summer. Summer will be here soon and ironically, I had a bag of hand-picked blueberries that I picked last summer from a local blueberry forest / farm. 

Although I am posting this in the spring, I decided to mix the best of summer and winter together by concocting an all-spiced blueberry crisp.  Whipped coconut cream is an excellent addition to any fruit crisp! 

I make my crisps a bit more on the healthier side, so if you like it sweeter, adjust the sweetener ratio. 

"Blueberries, strawberries and blackberries are true super foods. Naturally sweet and juicy, berries are low in sugar and high in nutrients - they are among the best
​foods you can eat." 
- Joel Fuhrman

Dairy Free All-Spiced Blueberry Crisp
Prep Time - 10 minutes
​Bake Time - 28-30 minutes
Pan - 8 or 9 inch diameter pie pan

Filling Ingredients: 
4 cups blueberries (frozen is okay)
1/2 lemon squeezed
2 tbsp corn starch 
​2 tbsp sugar 
1 tsp vanilla
1/4 tsp cinnamon
1/8 tsp all spice
pinch of nutmeg

Topping Ingredients
1 cup old fashion rolled oats
1/2 cup almond or pastry flour
3 tbsp agave or maple syrup
1/4 cup coconut or canola oil
1/4 tsp cinnamon
1/8 tsp salt
1/8 tsp all spice
pinch of nutmeg

optional topping: whipped coconut cream

Directions:
Preheat oven to 375 degrees. Spray or grease an 8 or 9 inch round or square pan. 

In a bowl, mix all of the filling ingredients together until well combined and pour it into the pan. Either use the same bowl or mix together the rolled oats, spices and the flour until well combined. Add the wet ingredients and mix well. Pour the topping on top of the fruit and bake for about 28-30 minutes.  Topping should be slightly golden brown. 

Serve with coconut whipped cream!

Let's Connect! Enjoy my other crisp recipes below!

GF & Sugar Free Blueberry Strawberry Rhubarb Crisp

Vegan Date Caramel Apple Crisp

Blueberry Plum Cardamom Crisp

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