A healthy blueberry crisp that’s low carb and gluten free. It’s topped with a mix of chopped pecans. Serve it warm for a delicious dessert.
Going through our big upright freezer, I noticed we have several large bags of blueberries from last year. Blueberries can be frozen for up to two years, but I like to use them up before then.
I’m not sure how the blueberry season will be this year, but the strawberries came in early due to the warmer spring. So, the blueberries are likely to be early as well.
To make this healthy blueberry crisp, I combined my Blueberry Cobbler filling with a topping from my Strawberry Rhubarb Crisp recipe. There is about twice as much fruit in the cobbler recipe so this crisp can serve 8 instead of the 4 that the strawberry rhubard crisp serves.
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I also like the topping from the crisp recipe better than the one from the cobbler. This is a delicious treat served warm topped with low carb ice cream.
To keep the recipe gluten free, I replaced the oat fiber in the original recipe with coconut flour. You could also use a finely ground almond flour. Flax meal should work too.
If you love warm comforting desserts, this healthy blueberry crisp recipe is perfect to serve in the winter too. And, it’s a nice way to use up any frozen berries from the summer.
Healthy Blueberry Crisp – Gluten Free
Combine all the filling ingredients and pour into a 1 1/2 quart baking dish.
Mix together pecans, coconut flour, sweetener, cinnamon and nutmeg. Cut in butter then sprinkle over blueberry mixture.
Bake at 350 degrees F for 35 minutes.
Serve warm topped with ice cream or whipped cream.
Makes 8 servings
Net carbs per serving: about 10g