Dessert for 6

Gluten-Free Blueberry Crisp

Name: Gluten-Free Blueberry Crisp
Total time: 80 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups fresh blueberries; 6 tbsp coconut sugar; 2 tbsp almond flour; 4 tsp tapioca starch; 2 tsp cinnamon; 2 tsp lemon juice; 1/2 cup rolled old-fashioned oats; 1/3 cup almond flour; 1/4 cup tapioca starch; 1/4 cup slivered almonds; 1/4 cup coconut sugar; 1/8 tsp sea salt; 4 tbsp coconut oil

$6.97for 480 minServes 6

Fresh blueberries bake beneath an oat, almond, coconut sugar, and cinnamon topping until bubbling and lightly browned.

Photo: foodfaithfitness.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Berries$0.40/oz typical	20 oz	$8.00Typical price
	Juice, soda and mixers$0.04/oz typical	0.25 oz	$0.01Typical price
	Oats$0.10/oz typical	1.5 oz	$0.15Typical price
	Nuts and seeds$0.70/oz typical	1.25 oz	$0.79Typical price
Total for the servings shown		$10.46

Pantry staples you likely have

Sugar and brown sugarFlourCornstarch, vanilla, yeast, cocoaDried spices (cumin, paprika, chili powder, oregano)Salt and pepperCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

80 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Desserts Summer

Typical price

$1.74 per serving$6.97 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 cups fresh blueberries
6 tbsp coconut sugar
2 tbsp almond flour
4 tsp tapioca starch
2 tsp cinnamon
2 tsp lemon juice
1/2 cup rolled old-fashioned oats
1/3 cup almond flour
1/4 cup tapioca starch
1/4 cup slivered almonds
1/4 cup coconut sugar
1/8 tsp sea salt
4 tbsp coconut oil

Steps

Heat the oven to 350 F and oil an 8-inch square baking dish.
Toss the blueberries with 6 tablespoons coconut sugar, 2 tablespoons almond flour, 4 teaspoons tapioca starch, cinnamon, and lemon juice.
Spread the berries in the dish.
Mix the oats, remaining almond flour, tapioca starch, almonds, remaining coconut sugar, salt, and melted coconut oil.
Sprinkle the topping over the berries and bake for 40 minutes, until bubbling.
Cool the crisp for 20 minutes before serving.