This will give us some sweetness to the fruit crisp. Brown Sugar: Light or dark brown sugar.Old Fashioned Rolled Oats: We prefer the texture of old fashioned oats over the quick oats.Flour: You can substitute with a gluten-free flour to make this a gluten-free blueberry crisp.Lemon Juice: A little acid balances and complements the sweetness.Cornstarch: This helps thicken the mixture so it’s not overly runny.Blueberries: You can use fresh or frozen (if using frozen blueberries they do not need to thaw).This dessert recipe bakes up perfectly every time!.You can use fresh or frozen blueberries to make this crisp, or a combination of both.Let’s be honest, the crumble is the best part. One of my favorite aspects to this blueberry crisp recipe is the blueberry to crumble ratio is a 1:1 ratio! What this means is you get the same amount of crumble as blueberries in each bite. There are several reasons why this recipe trumps others.Make my Blueberry Danish for breakfast or dessert if you have extra blueberries! Make my simple apple crisp recipe if you enjoy fruit crisps. It tastes best served warm with a generous serving of vanilla ice cream. The best dessert to serve all year round is blueberry crisp! Juicy blueberries are the star of this simple blueberry crisp, which is finished with a crumble of sweet, golden oats. The nutrition facts here do not include the coconut cream cheese drizzle – they are just for the blueberry crisp. You could either cut the ingredients in half to make less, which would provide around 2 cups of coconut “sauce,” or you could just put the leftovers in the fridge to use as a fruit dip, like I do. I blended 8 ounces of low-fat cream cheese with 1/2 cup light coconut milk, 1 teaspoon vanilla, and 2 tablespoons raw honey to make the little drizzle on top. If you’d like, you can add more flaked coconut on top and bake the dish for an extra five minutes to toast the coconut on top for decoration. Bake for 25 to 35 minutes, or until golden brown and somewhat firmer on top. The bottom of an 8- or 9-inch square baking dish should be greased before adding the blueberries.GOOD LUCK NOT EATING THE WHOLE THING RIGHT HERE AND NOW. Add the olive oil and maple syrup and stir until well mixed. In a sizable bowl, combine the oats, pecans, almond meal, coconut, salt, and cinnamon. 1/2 cup flaked coconut (unsweetened, preferably!).1 cup pecan halves (about 3/4 cup chopped).Warm, juicy blueberries with a delicious crumbled topping. Simple Oat and Blueberry Crisp – refined sugar free and made with whole grains. Place the dish on a baking sheet and bake for 45 to 50 minutes, or until the topping is golden brown and the filling is bubbling.Cover the blueberry mixture with the topping. Work the butter into the flour mixture with your fingertips or a pastry blender until pebble-like crumbs appear. Creating the topping In a another bowl, mix the brown sugar, flour, oats, nuts, lemon zest, cinnamon, and salt.Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl.Preheat the oven to 375 degrees F and butter a 2-quart baking dish.6 tablespoons cold unsalted butter, cut into 2-inch pieces Directions
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