Lemon Blueberry Coconut Crisp - Gluten Free

The Lemon Blueberry Coconut Crisp combines the fresh, zesty flavors of lemon with the sweet juiciness of blueberries, all topped with a crunchy coconut and oat mixture. It's a delightful and vibrant dessert that captures the essence of summer in every bite.

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Temps de préparation 15

Temps de cuisson 30

Temps total 45

Type de plat Dessert

Cuisine American

Portions servings

Calories 290 kcal

Ingrédients

2 cups fresh blueberries

1 cup shredded coconut

1/2 cup old-fashioned oats

1/2 cup almond flour

1/2 cup maple syrup

1/4 cup coconut oil, melted

2 large lemons, zested and juiced

1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, combine the blueberries, lemon zest, lemon juice, and half of the maple syrup. Mix well and set aside.
In another bowl, mix together the shredded coconut, old-fashioned oats, almond flour, remaining maple syrup, melted coconut oil, vanilla extract, and salt.
Pour the blueberry mixture into a 9-inch baking dish. Spread the coconut-oat mixture evenly over the top.
Bake for 25-30 minutes, or until the topping is golden brown and the blueberries are bubbly.
Let the crisp cool for a few minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition (per 100g)

Keyword baked treat, berry dessert, blueberry, coconut, crisp, delicious, dessert, easy dessert, fruit crisp, gluten-free, healthy dessert, homemade, lemon, oat topping, simple, summer recipe, sweet treat, vegan

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Lemon Blueberry Coconut Crisp – Gluten Free