Lemon blueberry crisp with almond cookie topping (gluten-free and vegan)

My mother is not one to make exotic vegan or gluten-free foods, nor does she appreciate me substituting butter for coconut oil and such things (for whatever reason). So imagine my surprise when one day, I amble into the kitchen to find a bag of brand-spanking-new coconut flour sitting on the counter.

Yes. Coconut flour. That Paleo-friendly, grain-free, ultra-expensive health food that some people think smells like feet and other swear behind as the magical secret to healthier baked goods. Its unique properties as an absorbent have always interested me, but I never thought that I, the ultimate plebeian baker, would have the luxury of attaining a whole pound of the stuff for my own use.

FEAR THE SMELLY FEET. source

Naturally, I was somewhat afraid that it would end up smelling like feet and I would have nothing to do with it. Those fears were quickly assuaged when I took a sniff and realized that no, it doesn’t smell like feet (more like sweaty armpits). Even more importantly, I hoped that I would be able to find a recipe that would make the flour’s high price tag worthwhile.

Already I have tried out a coconut flour pancake recipe. It was supremely shitty. Therefore, I am not posting it on the blog (that’s my integrity you’re seeing right there).

You're welcome, everybody. source

It took a bit of luck to find this recipe. After going blueberry picking, my family has been burdened, alongside our slowly dwindling mountains of zucchini, with a rapidly rising mountain of the berries; and though they can be frozen for the winter, it’s always best to enjoy them while they’re fresh.

So I was out looking for a blueberry pie, cobbler, tart, anything, when I saw this oatmeal cookie peach cobbler recipe pop up in my reader. Genius! Just think—juicy, sweet fresh fruit cobbler topped with a gooey cookie crust. Hot diggity damn. Obviously I had to make my own variation using blueberries. Blueberries, lemon, and almond being one of my favorite flavor combinations, it was easy to settle on almond cookies as the topping; and it only took a quick google to find a gluten-free almond cookie recipe on Tasty Yummies which uses—wait for it—COCONUT FLOUR! Just what I needed.

It all worked out so perfectly, I just have to wonder if the baking gods were smiling upon me that day.

SO BEAUTIFUL.

Now, one caveat before I give you the recipe: there are two tablespoons of flour in the filling, which originally called for all-purpose flour. In order to make this gluten-free, I substituted almond flour...but apparently this just demonstrated my ignorance of gluten-free baking, as the filling didn’t quite thicken as well as it should have. Because of course putting ULTRA-ABSORBENT coconut flour in the filling is too hard. If you wish to try this, I suggest substituting either a) coconut flour or b) gluten-free all-purpose flour mix. Or regular ol’ all-purpose, if you couldn’t care less about the gluten status of this particular dessert.

Here’s the recipe.

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Lemon blueberry crisp with almond cookie topping

Ingredients

Lemon blueberry filling (adapted from Week of Menus)

592 grams • fresh blueberries, washed • 4 cups

27 grams • brown sugar • 2 tablespoons

14 grams • gluten-free flour of choice (try coconut) • 2 tablespoons

30 grams • lemon juice • 2 tablespoons

Zest of one lemon

Almond cookie topping (adapted from Tasty Yummies)

54 grams • coconut oil, melted • ¼ cup

4 grams • vanilla extract • 1 teaspoon

2 grams • almond extract • ½ teaspoon

107 grams • maple syrup • ¼ cup plus 2 tablespoons

132 grams • almond flour • 1 1/3 cups

16 grams • coconut flour • 2 tablespoons

1 gram • salt • 1/8 teaspoon

2 gram • baking soda • ½ teaspoon

Handful of sliced almonds, optional

Instructions

Grease an 8 x 8 baking dish and preheat oven to 350 degrees F.

To make blueberry filling, simply toss together all ingredients. Spread in an even layer in the baking dish and set aside.

To make cookie topping, whisk together coconut oil, vanilla extract, almond extract, and maple syrup. Add almond flour, coconut flour, salt, and baking soda and mix just until a dough forms. Using your fingers, crumble over blueberry filling. Sprinkle almonds on top, if using, and press into dough gently.

Bake for about 15 minutes, or until the cookie topping is lightly browned and the blueberries are bubbly. Let cool for half an hour before serving.

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All I want is to dance upon that cookie crust.

I will add that, because this crisp is so low in sugar and fat (compared to my other desserts, anyway), it is perfectly fine for breakfast. I actually ate it for lunch, this being that part of summer vacation where you can faff around all day and eat cupcakes for dinner and stuff. 

I mean, almond flour? That’s basically green juice.