I got a little overly ambitious the other day and bought the biggest container of blueberries. Then they all starting to ‘turn’ as berries often do and I needed a way to eat them up. I’m sure I’ll have this same (wonderful!) problem in a few weeks once we hit the pick-your-own as bleubs come into season here in Ontario.
Anyways, since making the switch to paleo, I’ve missed the traditional desserts and sweet treats, but a crumble or a crisp is something I just can’t live without – so I set to making this beauty. And since I wanted it in a hurry, I cooked it in the microwave.
And since I know you really just want to get to the recipe, without any further ado, here it is!
1-minute paleo blueberry crisp (serves 2)
- 1 heaping cup of blueberries
- 1/4 cup almond flour
- 1/4 cup shredded unsweetened coconut
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
Split blueberries between two ramekins. In a separate bowl, combine remaining ingredients. Divide to top both ramekins evenly. Place ramekins on a plate (in case of spillage) and microwave on high for 60 seconds. That’s it! C’est tout! All the noms… I’m hoping that once I’m back compliant on the AIP for a bit I can see if/how I tolerate gluten-free oats. It would be so nice to have them for these sorts of desserts. The almonds aren’t AIP but I was able to successfully reintroduce them so I’ll have some when the fancy strikes.
What’s your favourite way to use blueberries? Share your tips in the comments below. And let me know how you like this recipe if you end up making it!