Somewhere between a fruit crumble and a cobbler, you reach the delicious blueberry crisp. This takes 5 minutes to throw together, and uses just 6 natural ingredients. it really couldn’t be easier.
Author: Holly Anderson Hollytreekitchen.com
Allergy information: Gluten free, refined sugar free, dairy free, suitable for vegans
3 tbsp coconut oil
2 tbsp pure maple syrup
1 cups of oats
1 cup oat flour (oats ground in food processor/ high speed blender)
1 tsp vanilla extract or 1/2 tsp vanilla powder
Pinch of salt
500g bag of frozen blueberries
1 tbsp maple syrup
Preheat the oven to 180°C.
Add the coconut oil and maple syrup to a pan and gently melt together over a low - medium heat. Once melted, remove from the heat, stir in the remaining topping ingredients so that everything is combined and coated. Leave to one side.
Pour blueberries (and additional maple syrup if you’re using it) into a oven proof dish and sprinkle over the delicious topping and lightly press down. Pop into the oven for 25-30 minutes or until the topping is turning beautifully golden brown.
Serve with a delicious dollop of coconut yoghurt (I use coyo) or dairy free ice cream.