Blueberry Apricot Crisp

This delicious (and healthy) dessert is perfect on a hot summer evening. It’s best when the blueberries and apricots are in season and naturally sweet.




  • 2 cups blueberries
  • 4 cups pitted and sliced apricots
  • Juice from ½ lemon
  • 2 tsp cornstarch
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • 1/3 cup honey



  • 1 cup rolled oats
  • ¾ cup millet flour
  • 2 tsp cinnamon
  • 4 tbsp unsalted butter
  • 3 tbsp maple syrup



-Preheat oven to 350 degrees F

-Grease casserole dish with coconut oil (I used a standard 9×13 size dish, but 8×8 will work too)

– In a large bowl, combine blueberries, apricots, lemon, dinger, cinnamon, and cornstarch. Once combined, stir in the honey. Pour into casserole dish

– In a separate bowl, stir together the oats, flour, and cinnamon. Add the butter and use your hands to combine the ingredients until the mixture begins to clump together. Stir in the maple syrup

– pour topping over the fruit in the casserole dish. Spread evenly

– Bake for 35 minutes or until topping begins to brown.