Gluten/Dairy/Egg Free Blueberry Crisp

From Jeanette's Healthy Living

This would make a nice dessert for company as it can be assembled before dinner, and baked right after.If you really want a treat, top this off with a small scoop of So Delicious Coconut Milk Coconut Ice Cream to keep it dairy-free.

Filling Ingredients:

2 1/2 cups fresh blueberries

2 tablespoons organic unsweetened applesauce

2 teaspoons gluten-free vanilla extract

2 tablespoons ground jaggery or unrefined coconut sugar

1 tablespoon arrowroot flour


Crisp Topping Ingredients:

2 tablespoons coconut oil

2 tablespoons plus 2 teaspoons ground jaggery

1/3 cup Quinoa Flakes or Gluten-Free Flour Mix


ground cinnamon


Preheat oven to 400 degrees.


Mix blueberries, applesauce, vanilla extract, and jaggery together in a bowl. Let stand a few minutes, then mix in arrowroot starch. Divide among 4 small ramekins (I used 3" ramekins).


Make Crisp Topping by combining coconut oil, jaggery and Quinoa Flakes or Gluten-Free Flour Mix until crumbly. Spoon on top of blueberries in ramekins. Sprinkle with cinnamon.


Bake until nicely browned on top, about 15-17 minutes. Check after 15 minutes. If top starts browning too quickly, cover with a piece of foil. 


Serves 4.