Blueberry Crisp (Almond Flour)

almondflourblueberrycrisp This Almond Flour Crisp is low in sugar and naturally gluten-free. It's an easy summer dessert using any fresh berries you have on hand.

Filling:
2 pts (~ 4 cups) fresh blueberries (637 g)
1 tsp. ground cinnamon (2 g)
1 Tbsp. arrowroot starch, optional (8 g)

Topping:
1 cup blanched almond flour (104 g)
½ tsp. sea salt (5 g)
1 cup unsweetened shredded coconut (99 g)
1 cup walnuts, chopped (118 g)
½ cup coconut oil, melted (109 g)
¼ cup pure maple syrup or honey (81 g)

To Serve:
ice cream or coconut whipped cream

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Prepare the Blueberries:
Add the blueberries to a 2 qt baking dish. Sprinkle them with cinnamon and arrowroot starch; stir well.

Make the Topping:
Add the almond flour to a large bowl, along with the salt, coconut and walnuts. Stir well, then add in the melted coconut oil and maple syrup. (If using honey, you may want to melt the coconut oil in a saucepan over low heat first, then add in the honey to make sure it's melted, before you stir everything together.)

Assemble:
Sprinkle the topping over the blueberries and lightly press the mixture with your hands to flatten it out. You don't want any pieces sticking up higher than the rest, or they could burn before the rest of the crumble topping is golden.

Bake for 30-35 minutes, until lightly golden on top.

Let the blueberry crisp cool for 15-20 minutes before serving. It may look soupy at first, but it will firm up as it cools, with the topping becoming very crispy.
Serve warm, with ice cream or coconut whipped cream on top.