Get extra antioxidants while eating dessert with this simple, easy-to-make wild blueberry crisp. This recipe is naturally vegan and gluten-free, featuring a delicious oat crumble topping over sweet, melted blueberries.
Grab a 6.5 inch skillet (or equivalent baking dish). Pour in 2 cups of frozen wild blueberries. Next, make the crumble by mixing together 1/2 cup of oats, 1/4 cup of oat flour, 1/4 cup of coconut sugar, 1/4 cup of melted coconut oil, 2 tbsp of honey, 1/4 tsp of vanilla, 1/4 tsp of cinnamon, and a pinch of salt. You should have a crumble consistency (not too wet, not too dry!). Crumble on top of the blueberries and bake on 350°F for 12-15 minutes (until the blueberries are fully melted and the crumble topping is turning golden brown). Let sit for about 10 minutes before enjoying.
