Blueberry Crisp With Almond Oatmeal Topping

This wholesome blueberry crisp with oatmeal and nut topping is easy to make vegan and gluten-free.

INGREDIENTS

- fresh or frozen blueberries - lemon - zest of 1 small lemon - maple syrup or honey - almond meal - all purpose or gluten free flour - sea salt - coconut sugar - hemp seeds

Preheat the oven to 350 degrees F. In a 9×13″ baking dish, combine the blueberries, lemon juice and zest, and syrup.

1:

INSTRUCTIONS

2:

In a food processor, pulse together the almond meal, flour, salt, sugar, hemp seeds, “butter” or oil, and honey until starting to stick together when pressed.

Serve this blueberry crisp warm with ice cream or whipped coconut cream. Sprinkle with a little lavender and lemon zest for an extra special earthy and fresh flavor.

3:

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