Simple Oat & Pecan Blueberry Crisp
Prep
10m
Cook
40m
Total
50m
This Simple Oat & Pecan Blueberry Crisp is a delicious and easy dessert. With a crispy oat and pecan topping, sweet blueberries, and a hint of cinnamon, it's the perfect combination of flavors. Plus, it's gluten-free and naturally sweetened with maple syrup or honey. A must-try recipe for any fruit crisp lover!
Ingredients
8 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 508kcal 25%
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Fat 32g 49%
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Saturated Fat 7g 35%
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Carbohydrates 52g 17%
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Fiber 7g 28%
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Sugar 32g 64%
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Protein 9g 18%
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Cholesterol 0mg 0%
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Sodium 126mg 5%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
For the little drizzle on top, I creamed 8 ounces low fat cream cheese with 1/2 cup light coconut milk, 1 teaspoon vanilla, and 2 tablespoons raw honey. That will give about 2 cups of coconut “sauce”, which is way more than you’ll need for the crisp, so you could either halve the ingredients to make less or just keep the leftovers in the fridge as a fruit dip, like I do! Num. Or just use ice cream, too!
The nutrition facts here do not include the coconut cream cheese drizzle – they are just for the blueberry crisp.
The nutrition facts here do not include the coconut cream cheese drizzle – they are just for the blueberry crisp.
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