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Cinnamon Blueberry Crisp

Created by Landen McBride
Found in: Dessert, Summer, Gluten free, Dairy free, Vegan

Cinnamon Blueberry Crisp


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



  • 1/2 cup almond flour
  • 1/2 cup oats
  • 1/4 cup cane sugar
  • 1/4 tsp salt
  • 2 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 1/2 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 5x7" 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.   


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Cinnamon Blueberry Crisp | EnviroKidz

Landen McBride

Author Bio

Landen McBride is a freelance writer from Austin, TX.  You can find her most frequently at Measure and Whisk, a cooking blog that focuses on creating real food, with the occasional post about minimalist living. She enjoys reading, baking, and having adventures out of doors with her husband and toddler.