Maple Blueberry Crisp
Skip the pumpkin pie this fall and make this Maple Blueberry Crisp! It's one of the best blueberry desserts, with simple ingredients like maple syrup, cinnamon and nutmeg.
Ingredients
For the blueberry filling:
- 4 cups blueberries, fresh, washed and dried
- 1 teaspoon cornstarch
- ¼ cup pure maple syrup
For the crisp topping:
- 1 cup old fashioned oats
- ½ cup pecans, chopped
- ½ cup shredded coconut
- ¼ cup pure maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a 2-quart glass or ceramic baking dish with cooking spray.
- In a large bowl, toss the blueberries with the cornstarch, then pour the berries into the baking dish.
- Pour ¼ cup real maple syrup over the blueberries.
- In a medium mixing bowl, add all of the the ingredients for the crisp topping, then stir to combine. Pour the mixture evenly over the blueberries. Use a spatula to spread it over the top of the blueberry filling.
- Bake at 350 degrees Fahrenheit for 30-40 minutes, until the topping is golden brown and the blueberries are juicy and bubbling around the edges of the dish.
- Allow to cool for at least 5 minutes before serving.
Notes
Butter can be substituted for the coconut oil, but the recipe will no longer be vegan friendly!
Serving: 1, Calories: 353kcal, Carbohydrates: 47g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 24mg, Potassium: 247mg, Fiber: 5g, Sugar: 30g, Vitamin A: 59IU, Vitamin C: 10mg, Calcium: 53mg, Iron: 1mg
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