Blueberry Crisp

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Blueberry Filling

2.5 Cups of Blueberries

2 Tablespoons Potato Flour

1 Tablespoon Coconut-Sugar (or another sugar substitute)

1 Tablespoon Xylitol (Birch Sugar)

Topping

8 Tablespoons melted butter (100gram smör)

1 cup (2dl) Quick Oats

1/2 cup (1dl) Almond Flour

1 pinch of salt

1 teaspoon of Potato Flour

1/2 Cup Birch Sugar Xylitol. My kids like it this way and they don’t miss the sugar. 1/3 cup Xylitol for those who don’t have a sweet tooth!

For healthier topping options add some or all of the following:

  • 1-2 Tablespoon almond flour adds protien
  • 2 Tablespoons sunflower seeds (without shells) add crunch!
  • 1 Tablespoon whole flaxseeds adds Omega 3!
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Put frozen blueberries in the pie plate. Round Pie plates should be 24-26 cm in diameter.

Sprinkle the blueberries with the tablespoons of sugar substitutes and potato flour.

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Mix the topping ingredients together and pour over the blueberries. Use a spatula to spread the topping evenly.

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Bake at 220C or 428F for 25 min. Put the pie plate in the lower part of the oven.

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Annie Eklöv

Originally from the USA, I moved to Sweden in 2004 when I married a Swede. My husband and I have three kids two of which have ADHD and Dyslexia diagnoses.

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