Prepare the blueberry filling by adding all of the ingredients into a baking dish - blueberries, cornstarch, sugar, lemon juice, and lemon zest. Mix well.
6 cups fresh blueberries, 1 ½ tablespoon cornstarch, 1 tablespoon light brown sugar, Zest of 1 lemon, 1 teaspoon lemon juice
To make the crisp topping, mix the dry ingredients in a medium bowl- oat flour, rolled oats, sugar, chopped almonds, and salt.
1 cup rolled oats, 1 cup oat flour, ⅓ cup light brown sugar, ½ cup raw almonds, ½ teaspoon salt
Next, add melted coconut oil and mix once more, until everything is well coated.
¼ cup + 1 tablespoon coconut oil
Top the blueberry filling. Bake for 35-40 minutes or until top is golden.
Let cool for at least 20 minutes before serving.
Video
Notes
Storage
Fridge: When the crisp is completely cooled, transfer to a covered container. Save in the fridge for up to 4-5 days. Keep in mind that as the days pass by, the crisp topping becomes a bit soggy.
Freezer: For best result, freeze the crisp before baking and bake when you are ready. No need to let it thaw before cooking.
ReheatingPre-heat oven to 350ºF (180ºC). Transfer blueberry crisp to a baking dish and bake for 7-10 minutes or until warmed through.To make oat flour place rolled oats in a blender or a food processor and blend for 1 minute or until a fine flour is formed.