Wild Blueberry and Apple Crisp
This recipe is gluten-free and vegan. It uses minimal sugar and no butter. It uses a fraction of fat that other recipes call for and just two tablespoons of brown sugar for the entire recipe. Once you taste the intense flavor of the Wild Blueberries in this crisp, you will not miss the butter or the sugar!
Print Recipe4 apples, peeled and sliced
3 cups frozen fresh Wild Blueberries, thawed (plus more for the garnish)
2 Tbsp. brown sugar (I used stevia brown sugar blend)
1 cup oatmeal (I used 2 Nature’s Own Coconut Oatmeal flavored packets)
1 cup pecan pieces
2 Tbsp. chia seeds
1 tsp cinnamon
2 Tbsp. coconut oil
Dash salt
Preheat oven to 350. Slice up the apples and place in a large bowl with the thawed frozen Wild Blueberries. Stir in the chia seeds. Blend the pecan pieces in your blender until they look like course sand. In a separate bowl, mix together the oatmeal, pecans, cinnamon, brown sugar, and salt. Using your fingers, incorporate the coconut oil.
Grease the bottom of the baking dish with coconut oil. Pour the fruit into the dish. Cover with the oatmeal pecan mixture. Bake for 30 minutes, cover with foil, and bake an additional 10 minutes. Serve with thawed Wild Blueberries on top.
