Want a healthier dessert? This Gluten-Free Blueberry Crisp is it. Just a handful of ingredients and lots of fresh blueberries, this is one summer dessert you don’t have to feel guilty about.
Preheat oven to 375F.
Mix blueberries and granulated sugar in a bowl and set aside.
In a separate, small bowl combine pecan meal, oats, salt and maple syrup. Set aside.
When oven is preheated, divide blueberries between two ramekins. Top each with half of the pecan-oat topping. Spray tops with cooking spray and bake in preheated oven for 25 minutes.
Remove from oven and allow to cool for 5-10 minutes before serving. Serve hot, topped with ice cream, if desired.