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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
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
small servings
Calories
175
kcal
Author
Lauren Goslin
Ingredients
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
Instructions
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.
Notes
Nutrition facts are based on using spelt flour and coconut oil. WW points (new system): 5
Nutrition
Serving:
1
g
|
Calories:
175
kcal
|
Carbohydrates:
26.5
g
|
Protein:
2.4
g
|
Fat:
7.8
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1.8
g
|
Sodium:
60
mg
|
Fiber:
3.5
g
|
Sugar:
13.3
g