30-Min Baked Blueberry Crisp (without Oats)

Updated at: Sat, 23 Nov 2024 07:31:40 GMT

Step 1

Preheat oven to 350F.

Step 2

Place the pecans, almond flour, sea salt, and coconut sugar in the food processor. Process the ingredients for a few seconds to combine the dry ingredients and chop the pecans.

Step 3

Add the butter, peanut butter, and vanilla to the food processor.

Step 4

Process the mixture again to combine the ingredients. If needed, scrape down the sides of the food processor and process for another couple of seconds to make sure everything is well mixed.

Step 5

Set the crumble mixture aside

Step 6

In a saucepan, pour the blueberries, water and coconut sugar over high heat. Bring the mixture to a boil.

Step 7

Turn the heat down to medium and continue to boil, stirring occasionally, for another 10 minutes until the filling thickens and reduces by half.

Step 8

Press a handful of the crumble mixture into the bottom of each ramekin. This step creates a base for the blueberry filling.

Step 9

Divide the blueberry filling between the four ramekins.

Step 10

Top with an additional handful of crumble mixture. This step creates the final layer of the dessert and helps to enclose the blueberry filling.

Step 11

Place the ramekins on a baking sheet and bake for 10 minutes until the top crumbles appear golden brown. The goal of this is to heat the crisps throughout and allow the blueberry filling to merge slightly with the crust. Don’t sweat it if your topping isn’t golden brown after 10 minutes. After it’s done baking, allow to cool for 5 – 10 minutes.

Step 12

Top with ice cream or whip cream (optional). This adds a creamy and sweet element to the dessert that contrasts beautifully with the nutty crumble and juicy filling.

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