Apple Blueberry Crisp (Grain-Free)
By Leora Barak RHN
4 cups fresh wild blueberries, organic
2 gala apples, peeled (optional), cored, cut into chunks, organic
1 tbsp lemon juice
1 tsp cinnamon
1 cup almond flour
1 tsp baking powder, corn-free, aluminum-free
1 cup shredded coconut, unsweetened
1 cup walnuts, chopped
½ cup grass-fed unsalted butter, melted*
¼ cup pure maple syrup or unsweetened silan (date syrup)
Preheat oven to 350F.
Combine rinsed blueberries and apple chunks in a small rectangular 12X8 pyrex dish.
Drizzle lemon juice and sprinkle cinnamon on top.
In a large round glass bowl, combine almond flour, baking powder, shredded coconut and chopped walnuts.
Add in the melted butter and the maple syrup/silan. Mix until well blended. This mixture will have a crumbly consistency.
Crumble the mixture evenly over the berries and apples.
Bake for 40 minutes or until golden brown.
Cool and store covered in refrigerator.
Serve warm with a dollop of vanilla ice cream or greek yogurt.
*For a dairy-free version, swap the butter for coconut oil. The flavour and texture of the topping will be slightly different, but definitely works!