Grain-free Blueberry Crisps

Kiss The Cook


  • 1 1/2 cups fresh or frozen blueberries, thawed
  • 2 teaspoons arrowroot starch
  • 1 cup Sorrells Pecan Granola


  1. Preheat oven to 350 F.
  2. In a small bowl, toss together the blueberries and arrowroot starch.
  3. Divide berry mixture into two ramekins. Place on a cookie sheet.
  4. Top each ramekin with 1/2 cup of pecan granola. Cover with foil and bake for 15 minutes. Remove foil and bake another 5-10 minutes or until the blueberries are bubbly and the granola is golden.

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