Ingredients
Method
- Place the blueberries in a 8x8 glass baking dish. (Do not grease)
- Sprinkle the tapioca on top and then drizzle on the maple syrup
- Add a dash of water if using fresh berries. Stir gently
- Melt the butter in a large glass measuring cup or mixing bowl
- Add the oats, flour and maple syrup
- Mix until it crumbles together and then spread on top of the blueberries
- Bake at 350 for about 30-40 minutes or until the crisp looks browned and the blueberries have turned into a juicy syrup. Enjoy!
Notes
Substitutions:
Flour- the all purpose flour can be replaced with whole wheat flour, oat flour, kamut flour and basically any other flour you'd prefer to use.
Butter-you can replace with coconut oil or a vegan butter alternative.
Maple syrup- honey is a great replacement as well as coconut sugar. (Note: if you are using a "dry sweetener like coconut sugar or an unrefined sugar, you will need to slightly increase the amount of butter).
Tapioca granules- easy replacements are corn starch, tapioca flour or starch, perma-flo or even regular flour. I personally prefer using tapioca in my fruit crisps. When I use pearl tapioca I love finding the little clear puffy tapioca beads in with the fruit!