Fresh blueberry crisp! Such a delicious summer dessert! Great served warm with a little dairy-free cashew ice cream!
Ingredients for filling:
6 cups blueberries (fresh or frozen, cleaned & stemmed)
1 tsp ground cinnamon
1 cup water
1/2 cup coconut palm sugar
2 Tbs arrow root flour
3Tbs fresh lemon juice
1/2 tsp pure vanilla extract
Ingredients for topping:
2 cups of gluten-free old fashioned oats
1 cup of rice flour (either brown or white)
1/2 cup chopped pecans
1 Tbs ground cinnamon
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
Pre-heat oven to 350 degree F. Lightly grease a 9 x 13" pan (I use a lasagne pan, so it's nice & deep, so any juices won't spill out of it). Pour blueberries in and toss with 1 tsp ground cinnamon.
Combine water, coconut palm sugar, arrow root flour & lemon juice in a sauce pan. Over medium heat, stir ingredients until mixture thickens. This should only take about 3-5 minutes, stirring constantly to avoid any lumps. Add vanilla.
Pour mixture over blueberries and gently toss to coat. Set aside to prepare topping.
In a medium bowl combine oats, rice flour, pecans, & ground cinnamon. In a small bowl combine melted coconut oil and maple syrup. Stir with a fork to mix well. Poor liquid mixture over dry ingredients and toss to combine. Evenly spoon over blueberries. Bake uncovered for 30-35 minutes or until bubbly, checking after 25 minutes. Makes about 10 servings. Great served warm with a little non-dairy ice cream.
This recipe is gluten-free, dairy-free, soy-free, vegan, vegetarian
Originally posted on Instagram on 8/6/17