This is THE BEST Blueberry Crisp ever! It's a simple classic summer dessert that is bursting with fresh, juicy blueberries and topped with gluten-free oats, almond flour, and chopped almonds. This recipe is paleo-friendly, vegan, and insanely easy to make. Learn more about Bob's Red Mill: https://tinyurl.com/tbjkwgvPRINT RECIPE: https://cleananddelicious.com/blueberry-crisp-recipe/Thanks for watching! Make sure to SUBSCRIBE for more videos: http://tinyurl.com/jaxbcd6 FAVORITE KITCHEN TOOLS:8x8 Baking Dish: https://amzn.to/2QMpxy07-Inch Santoku Knife: http://amzn.to/2ng92gTSpouted Glass Measuring Cup: http://amzn.to/2oEQdnVGlass Mixing Bowls: http://amzn.to/2oQoZqjWEBSITE: https://cleananddelicious.com/INSTAGRAM: https://www.instagram.com/clean_and_delicious/FACEBOOK: https://bit.ly/2XvSjVhPINTEREST: https://www.pinterest.com/danispies/TWITTER: https://twitter.com/DaniSpiesBEST BLUEBERRY CRISP | vegan recipe5-6 cups blueberries, washed1/2 teaspoon lemon zest2 tablespoons lemon juice2 tablespoon Bob's RedMill tapioca flour3/4 cup Bob's RedMill rolled oats3/4 cup Bob's RedMill almond flour1/2 cup roasted almonds, chopped1/3 cup maple syrup1/4 cup coconut oil1 teaspoon cinnamon1/2 teaspoon kosher saltPre-heat oven to 350 FahrenheitPlace blueberries in a 9x9 baking dish. Add in lemon zest, lemon juice, and tapioca flour. Gently toss together.In a separate bowl combine; rolled oats, almond flour, chopped almonds, maple syrup, coconut oil, cinnamon, and salt. Mix together until everything is well incorporated.Distribute the crisp topping over the blueberries covering the surface of the pan.Bake for 50 minutes or until the top is golden brown and the blueberries are hot and bubbly.Serve with your favorite ice-cream and enjoy it!PRINT RECIPE: https://cleananddelicious.com/blueberry-crisp-recipe/Disclaimer: product links may include affiliate links.#blueberrycrisp #vegancrisprecipe #bbqwithbob