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Cooking with Caroline: Plant-Based Blueberry Crisp

August 27, 2017

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.

Serves: 10-12

Prep Time: 15-20 minutes

Bake Time: 35 minutes

Ingredients:

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

Directions

  1. Preheat oven to 375 degrees
  2. Zest a lemon with a zester, or fine cheese grater
  3. Fill a large baking dish with 7 cups of blueberries
  4. Squeeze the juice from the lemon over the blueberries evenly
  5. 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
  6. 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
  7. Drizzle the remaining maple syrup/agave (1/2 cup) over the berries in the baking dish
  8. 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
  9. Bake the crisp for 35 minutes (the blueberries should be bubbling)
  10. Enjoy!

 

By Caroline DiNicola Fawley




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