🥕 Ingrédients

• Lemon: we add lemon juice to the blueberry filling to help balance out the sweetness.
• Maple syrup: this is optional to sweeten the filling. If your blueberries are already very flavourful and sweet, you can leave this out.
• Almond flour: You can substitute any type of flour you have on hand here.Almond flour is a great option to keep the crisp gluten-free and healthy.
• Coconut sugar:To sweeten the crisp topping.Coconut sugarhas a slightly earthy and caramel-like flavour, which gives a nice taste to the topping.
• Cinnamon: to season.

👨‍🍳 Instructions

1. Preheat the oven to 350 degrees F.
2. Prepare the filling by mixing the blueberries, lemon juice,maple syrupand cornstarch together in a bowl. Set aside.
3. Next make the topping by adding the oats,almond flour,coconut sugar, cinnamon, salt and butter to afood processor. Pulse together until incorporated. (*Do not over process, you just want to evenly mix the butter with the other ingredients. You can also do this by hand in a large bowl.)
4. Add the blueberries to a 9-inchbaking dishand crumble the crisp topping ontop of the blueberries.
5. Bake in the oven for 40-50 minutes until golden brown on top.
6. Let cool completely before serving.