Cinnamon Blueberry Crisp

Kids will go blueberries for this summery gluten-free dessert!

  • 6-8
  • 40 mins cook 40 mins total
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  • ½ cup almond flour
  • ½ cup oats
  • ¼ cup cane sugar
  • ¼ tsp salt
  • 2 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • ½ cup Jungle Munch Cereal


  • 6 cups of fresh blueberries, partially mashed
  • 1 tbsp maple syrup
  • 2 tsp cornstarch


  1. In a medium bowl, combine almond flour, oats, sugar, and salt. Add the oil and syrup, and stir to combine until the mixture is slightly damp from the liquid.
  2. In another medium bowl, or in a 5×7″ dish, combine blueberries, syrup and cornstarch, and mix. Evenly top with almond flour mixture.
  3. Bake at 350°F for 40 minutes, adding the Jungle Munch to the top in the last 5 minutes to prevent the cereal from burning.
  4. Remove from the oven and let cool for 3 minutes, then serve immediately with frozen yogurt or whipped cream.