1 1/2 cups fresh blueberries or frozen blueberries
1 teaspoon fresh lemon zest or 1/4 teaspoon lemon extract
3 drops liquid stevia
2 tablespoons allulose or other bakeable sugar alternative (or sugar, if preferred)
Crisp Topping
1/4 cup coconut flour
1/2 cup allulose or other bakeable sugar alternative (or sugar, if preferred)
1/4 cup quick oats
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 cup butter, at room temperature
1/4 cup sliced almonds
1 tablespoon corn starch, arrowroot or tapioca flour (tapioca starch)
1 tablespoon flax meal (ground flaxseed)
Instructions
Preheat oven to 350°F. Coat a 2-quart casserole dish or deep-dish pie plate with cooking spray.
In a small bowl, toss together the frozen wild blueberries, blueberries, lemon extract, stevia, and 2 tablespoons allulose. Spoon the mixture into the prepared baking dish.
Add the coconut flour, 1/2 cup allulose, oats, salt, cinnamon, butter, almonds, tapioca flour, and flax meal to a food processor. Pulse until well combined and crumbly.
Crumble the topping evenly over the blueberry mixture.
Bake at 350°F for 30 minutes, or until the filling is bubbly and the topping is golden brown.
