Gluten-Free Blueberry Crisp

1. Preheat your oven to 350°F (175°C).
2. Clean blueberries and combine with 3 Tbsp almond flour and lemon juice and zest. Pour into an 8x8” pan.
3. In a bowl, mix together remaining ingredients for the topping until a sand-like consistency. Sprinkle on top of the blueberry filling.
4. Bake for 30 minutes or until topping is lightly browned.
5. Let it cool slightly and enjoy with fresh whipped cream! 

Makes 8 servings | Gluten free and dairy free

Step 1

3 c fresh or frozen blueberries 
3 Tbsp almond flour
Juice and zest of a lemon

Step 2

¼ c. almond flour
¼ c. gluten-free flour
½ c. slivered almonds
1 Tbsp brown sugar (optional)
¼ tsp salt
½ tsp cinnamon
2 Tbsp butter (or coconut oil for dairy free)

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