Blueberry Crisp
I love making this simple yet impressive dessert— a wonderful way to enjoy any fresh berry or seasonal fruit. Serve with a scoop of dairy-free ice cream.
173 CALORIES PER SERVING
FRYER TEMP 370°F
PREP TIME 10 mins
COOK TIME 17 mins
MAKES 4 servings • SERVING SIZE 1 serving
2 cups fresh blueberries
juice of ½ orange
1 tbsp maple syrup
2 tsp cornstarch
1 tbsp vegan butter (Earth Balance recommended)
½ cup rolled oats
¼ cup almond flour
½ tsp ground cinnamon
2 tbsp coconut sugar or granulated sugar
pinch of kosher salt
1. Set the air fryer temp to 370°F.
2. In a baking dish, combine the blueberries, orange juice, maple syrup, and cornstarch. Mix well.
3. In a large bowl, combine the butter, oats, almond flour, cinnamon, sugar, and salt. Use clean hands to mix until a soft, crumbly dough forms. Evenly sprinkle the dough over the blueberries.
4. Place the dish in the fryer basket and bake until the topping is crispy and the berries are thick and bubbly, about 15 to 17 minutes.
5. Remove the dish from the fryer basket and allow the crisp to cool for at least 10 minutes before serving.
TIP Use certified gluten-free oats to make this recipe celiac-friendly.
NUTRITION PER 1 SERVING:
TOTAL FAT 8g • SATURATED FAT 6g • CHOLESTEROL 0mg • SODIUM 84mg • CARBS 38g DIETARY FIBERS 1g • SUGARS 13g • PROTEIN 4g