Light and Healthy Blueberry Crisp (Vegan, Gluten-Free)

Lighter blueberry oatmeal crisp made with lower amounts of sugar and fat.

Course Dessert

Cuisine Crisp

Prep Time 10

Cook Time 35

Total Time 45

Servings small servings

Calories 175kcal

FILLING:
2 c . blueberries , defrosted if frozen (I use a 10 oz bag of frozen blueberries, which is perfect)
1 T . flour (I like whole spelt)
1 T . natural granulated sugar
TOPPING:
½ c . oats (I use Country Choice Organic Quick Oats)
¾ t . cinnamon
1 T . flour (I use spelt)
1 T . natural granulated sugar
⅛ t . sea salt
2 T . coconut oil or butter , in a soft state

Preheat the oven to 350 degrees.
Mix the berries with the flour and sugar until coated.
Pour the mix into a small, lightly oiled baking dish (I use a 7 x 5 inch Pyrex dish).
Mix together the ingredients for the topping in a small bowl, except for the oil.
Add in the oil last, mashing it in with a spoon until the mixture looks 'pebbly'.
Pour the topping atop the berries.
Bake the crisp for 35 minutes until bubbly.
Cool and serve with whipped cream or as desired.

Nutrition facts are based on using spelt flour and coconut oil. WW points (new system): 5