Because sometimes it’s a Thursday in the summer and you just need a blueberry crisp with homemade whipped cream.😍

Serves: 4-6

For the Filling:

• 3 Cups of Blueberries
• 1/2 Lemon Juiced
• 1 Tbsp Arrowroot Flour/Starch
• 1/4 Cup Maple Syrup
• 1 Tbsp Vanilla Extract
• 1 tsp Cinnamon Powder

For the Crisp Topping:

• 3/4 Cup Almond Flour
• 1 Cup Chopped Pecans (Walnuts also work)
• 3 Tbsp Cocoanut Oil, melted (butter/ghee would also work)
• 2 Tbsp Maple Syrup
• 1 Large Pinch of Salt

For the Whipped Cream:

• 1 Pint Heavy Whipping Cream
• 3 Tbsp Maple Syrup
• 1 tsp Vanilla Extract

Instructions:

• Preheat oven to 350 degrees.
• Combine filling ingredients in a large bowl and mix well.
• Pour into pie dish and spread evenly.
• Combine crisp ingredients and mix well, until a sandy texture is formed.
• Pour over filling and spread evenly.
• Bake on the middle rack for 35-40 minutes, until the filling is bubbling and the topping is golden brown and crisp.
• While the crisp is baking, make whipped cream!
• Combine whipped cream ingredients in a mixing bowl and put the whisk attachment on your stand mixer.
• Whisk on high for about 3-5 minutes, or until stiff peaks form.
• Once crisp is done baking, top with whipped cream and enjoy!