This blueberry crisp is an easy and delicious recipe – whether you’re counting macros or just want a sweet dessert it doesn’t get any easier than this! This dessert is gluten free, dairy free, vegan, and easy to make as a single serving or for a crowd.
You only need 2 ingredients to make my blueberry crisp – blueberries and granola – but if you want to get creative you can add coconut oil or other fruits. I have made this with pears, apples, blueberries and cinnamon depending on what I have on hand. This is a great way to use up fruit that is on the verge of getting too ripe. If you use fruits other than blueberries just be sure to dice them up small enough so they will cook through.
You can use whatever granola you have on hand, I like the Nature’s Path Vanilla Pumpkin Seed Granola personally.
Ingredients: (for one serving)
- blueberries, 180 grams
- granola, 30 grams
optional: other fruits, cinnamon, coconut oil, toppings like chocolate chips, Halo Top or whipped cream
Nutritional Info(does not include optional toppings):
235 calories – 4.3g Protein / 33 Carbs / 4.5 Fat
- Wash fruit and spread in an even layer in baking dish or ramekin(if you are adding coconut oil melt the oil and mix into the fruit now)
- Sprinkle granola on top of the fruit
- Bake at 350 degrees for 20-30 minutes, until the fruit is bubbly and the granola is browned
- Serve warm by itself or top with Halo Top or Whipped Cream.