Paleo Blueberry Crisp

Ingredients

• 5 cups blueberries
• 1/2 tsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp tapioca flour
• 3/4 cup gluten free rolled oats
• 3/4 cup almond flour
• 1/2 cup sliced almonds
• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

1. Pre-heat oven to 350F.
2. Place blueberries in a 9x9" baking dish. Add lemon zest, lemon juice and tapioca flour. Gently toss together.
3. In a separate bowl combine, rolled oats, almond flour, sliced almonds, maple syrup, coconut oil, cinnamon, and salt. Mix together until everything is well incorporated. *Towards the end I used my hands to mix these items together.
4. Distribute the crisp topping over the blueberries covering the surface of the pan.
5. Bake for 50 minutes or until the top is golden brown and the blueberries are hot and bubbly.
6. Serve with your favorite vanilla ice cream.

It's blueberry season here in California so I decided to make a delicious blueberry crisp. It's the perfect way to enjoy them. Give it a try next time you have a BBQ.