Imagine indulging in a mouthwatering dessert that's not only incredibly delicious but also completely guilt-free! This Easy Healthy Sugar-Free Blueberry Crisp is about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. Packed with antioxidant-rich blueberries and made with wholesome, low-carb ingredients, this recipe is a game-changer for anyone looking to satisfy their sweet tooth without the sugar crash.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Healthy
Serves: 6 servings
Ingredients
- 2 cups fresh blueberries
- 1/4 cup erythritol
- 1 cup almond flour
- 1/2 cup rolled oats
- 1/4 cup coconut oil, melted
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish with a small amount of coconut oil to prevent sticking.
- In a medium mixing bowl, combine the fresh blueberries with 2 tablespoons of erythritol. Gently toss to coat the blueberries evenly, allowing them to macerate and release their natural juices.
- In a separate large bowl, mix the almond flour, rolled oats, remaining erythritol, cinnamon, and salt until well combined.
- Pour the melted coconut oil over the dry ingredients and mix thoroughly until the mixture becomes crumbly and starts to stick together.
- Spread the prepared blueberries evenly across the bottom of the greased baking dish.
- Sprinkle the crumbly oat and almond flour mixture over the blueberries, covering them completely and creating a nice crisp topping.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping turns golden brown and the blueberry filling is bubbling around the edges.
- Remove from the oven and let cool for 10-15 minutes. This allows the filling to set and makes serving easier.
- Serve warm as is, or optionally top with a small scoop of sugar-free vanilla ice cream or whipped cream.
Tips
- Choose Fresh Blueberries: For the best flavor and texture, use fresh, ripe blueberries. If fresh aren't available, frozen blueberries work well too (just don't thaw them first).
- Perfectly Crisp Topping: Make sure to mix the coconut oil thoroughly with the dry ingredients to create that irresistible crumbly texture. The mixture should stick together slightly when pressed.
- Even Baking: Spread the blueberries and topping evenly in the baking dish to ensure consistent cooking and a beautiful presentation.
- Cooling is Crucial: Let the crisp rest for 10-15 minutes after baking. This allows the filling to set and makes serving much easier.
- Storage Tip: This crisp can be stored in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore the crispy topping.
- Customization: Feel free to experiment with different berries or add a sprinkle of sliced almonds to the topping for extra crunch.
- Serving Suggestion: For an extra treat, serve warm with a dollop of sugar-free whipped cream or a small scoop of low-carb vanilla ice cream.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 12g
Protein: 4g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 0mg
