Keto Blueberry Crisp
Great for potlucks, brunches, or Sunday night dinner, the classic fruit crisp has been a staple in my family since as long as I can remember.
The ingredients can easily be modified to use up whatever fruit you have on hand. Raspberries, blackberries, even zucchini used as apples, are all fantastic in this healthy and crowd pleasing dessert.
Thick and sweet blueberry filling is covered with a crispy keto crumb topping.
It’s no wonder there are never any leftovers!
Equally delicious in the spring, summer, or Fall, the simple fruit crisp is a welcome addition to any Memorial Day, Fourth of July, or Labor Day barbecue.
You may use fresh or frozen blueberries, letting you enjoy the recipe year round. I’m a big fan of wild blueberries. They are smaller and have a great mouthfeel.
What’s the difference between a crisp and cobbler?
Fruit crisps or crumbles traditionally include a layer of fruit on the bottom with a simple crumbly streusel topping made from flour, sugar, and butter.
In contrast, a cobbler has a thicker batter resembling drop biscuits, dumplings, scones, or pie crust. Cobblers typically are made without oats.
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Keto Blueberry Crisp
Ingredients
- 4 cups blueberries fresh or frozen
- 1/4 cup natural sweetener
- 2 TB arrowroot powder
- 1 TB lemon juice
Crisp Topping:
- 1 cup almond flour
- 1/4 cup ground pecans or walnuts
- 1/4 cup ground flaxseed
- 1/2 cup brown natural sweetener
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 cup butter melted
Instructions
- Preheat oven to 350 degrees.
- In an 8 inch baking dish, combine blueberries, sweetener, arrowroot powder and lemon juice. Stir to combine.
- In a separate bowl combine dry topping ingredients. pour in melted butter. Mix until a crumbly dough forms. Sprinkle evenly over fruit mixture.
- Bake 30 minutes, or until bubbly and golden brown.
Video
Notes
Nutrition
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is always very difficult to resist to Sarah’s easy and quick recipes, so I am ready to make this sweet treat