Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
Ingredients
Bottom Layer
2tbspchia seeds
4tbspwater
2cupsblueberries (fresh or frozen)
1large organic lemon (juice of ½ [save the other ½ for top layer])
1tbsppure maple syrup
1tspvanilla extract
Top Layer
½cupalmond meal
¼cupplant-based milk
½cuporganic rolled oats
1tspbaking soda
1large organic lemon (juice of ½ lemon)
1tbsporganic lemon zest (from the lemon above)
1dashsalt (optional)
Topping
1tbspcoconut sugar
1tspground cinnamon
1tbspwater
Directions
1
Preheat the oven to 375F.
2
In a small bowl, add chia seeds and water. Stir and set aside while you prepare the blueberries. (Let sit for about 5 minutes.)
3
In a medium-size bowl, combine the blueberries, maple syrup, lemon, and vanilla. Toss well.
4
Add the chia seeds and toss again, so they coat the blueberries. With a spatula, transfer into a pie dish.
5
To prepare the topping, in a medium-size bowl, combine the almond meal and milk.
6
Stir in the oats, lemon juice, lemon zest, baking soda, and a dash of salt if you’re using it.
7
Spread topping mixture on top of the blueberries evenly.
8
Bake for 35 minutes.
9
Meanwhile, combine the coconut sugar, cinnamon, and water to create a slurry.
10
Once the blueberry crisp is finished baking, spoon the cinnamon mixture on top.
Chef's Notes
Consideration When Baking I used a glass pie dish and the blueberries did not stick to the bottom. Depending on your cookware, you may need a little oil to coat the bottom of the dish before baking to prevent them from sticking.
Substitutions Use any fruit you have on hand! Peaches, strawberries, and blackberries are all great choices.
Substitute flax meal for almond meal.
Sugar-free use orange or pineapple juice in place of maple syrup and omit the coconut sugar from the topping.
In place of coconut sugar, try date sugar or another light touch of maple syrup followed by a sprinkle of cinnamon.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Bottom Layer
2tbspchia seeds
4tbspwater
2cupsblueberries (fresh or frozen)
1large organic lemon (juice of ½ [save the other ½ for top layer])
1tbsppure maple syrup
1tspvanilla extract
Top Layer
½cupalmond meal
¼cupplant-based milk
½cuporganic rolled oats
1tspbaking soda
1large organic lemon (juice of ½ lemon)
1tbsporganic lemon zest (from the lemon above)
1dashsalt (optional)
Topping
1tbspcoconut sugar
1tspground cinnamon
1tbspwater
Directions
1
Preheat the oven to 375F.
2
In a small bowl, add chia seeds and water. Stir and set aside while you prepare the blueberries. (Let sit for about 5 minutes.)
3
In a medium-size bowl, combine the blueberries, maple syrup, lemon, and vanilla. Toss well.
4
Add the chia seeds and toss again, so they coat the blueberries. With a spatula, transfer into a pie dish.
5
To prepare the topping, in a medium-size bowl, combine the almond meal and milk.
6
Stir in the oats, lemon juice, lemon zest, baking soda, and a dash of salt if you’re using it.
7
Spread topping mixture on top of the blueberries evenly.
8
Bake for 35 minutes.
9
Meanwhile, combine the coconut sugar, cinnamon, and water to create a slurry.
10
Once the blueberry crisp is finished baking, spoon the cinnamon mixture on top.
