Cooking with Caroline: Plant-Based Blueberry Crisp
This plant-based blueberry crisp is for all of you gluten-free, plant-based people who are sick and tired of sorbet for dessert! Finally, an answer!
Oil-free, naturally gluten-free, this plant-based blueberry crisp doesn’t use any refined sugar, and is packed with antioxidants. Best part is, it’s both sweet and healthy! So don’t limit yourself to just one helping.
Prep Time: 15-20 minutes
Bake Time: 35 minutes
7 cups fresh or frozen blueberries
2 cups oats (GF optional)
1 lemon (juice and zest)
1 cup maple syrup or agave
1 ½ teaspoons sea salt
1 cup sliced almonds
2 TBS flax seed
4 TBS cinnamon
½ cup of water
Preheat oven to 375 degrees
Zest a lemon with a zester, or fine cheese grater
Fill a large baking dish with 7 cups of blueberries
Squeeze the juice from the lemon over the blueberries evenly
In a food processor, blend 1 cup of oats, ½ cup of almonds, flax seed, 1 tsp of sea salt, and 2 TBS of cinnamon
In a bowl mix together (by hand), 1 cup of oats, ½ cup of almonds, ½ tsp of salt, ½ of the lemon zest (about 2 TBS), ½ cup of maple syrup or agave, and ¼ cup of water
Drizzle the remaining maple syrup/agave (1/2 cup) over the berries in the baking dish
Sprinkle berries (in this order) with the blended oat mixture, the wet oat mixture, ¼ cup of water, the remaining lemon zest, and 2 TBS of cinnamon
Bake the crisp for 35 minutes (the blueberries should be bubbling)
By Caroline DiNicola Fawley
What you should do now
We have been where you are and we’ve helped thousands of people (just like you) transition to eating a plant based diet. If you are looking for a guide that can help you with some of the big questions, and dramatically reduce your stress, this FREE Ultimate Little Guide to Plant-Based Eating is a great place to start.
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