Easy Gluten-Free Blueberry Crisp

Easy Gluten-Free Blueberry Crisp

By EXO Team on Jul 01, 2019

This recipe for a Blueberry Crisp isn't just delicious, it also uses sustainable and nutritious cricket flour! Make a dessert that everyone will be talking about with this recipe!

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Ingredients


Topping

Filling

  • 2 ½ cups fresh or frozen blueberries
  • 1 tablespoon agave

  • ½ teaspoon cinnamon

  • 2 teaspoons cornstarch (add only if using frozen blueberries)

Preparation

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl add the almond flour, hazelnuts, cinnamon, salt, EXO Cricket Protein Powder, EXO Cricket Protein Bar, agave, and coconut oil, stir with a spatula to combine.
  3. In a medium bowl combine the blueberries, agave, lemon juice, cinnamon, and cornstarch.
  4. Pour blueberry mixture into an 8 inch baking dish. Sprinkle topping over the blueberries.
  5. Bake for 30 minutes.
  6. Enjoy warm!

Nutrition

  • Entire Blueberry Crisp (maybe share with someone 😉)
  • Calories: 1,690 
  • Carbohydrates: 163 g 
  • Protein: 42 g 
  • Fat: 108 g 
  • Sugar: 117 g
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