- around 2-3 cups oats
- about 1/4- 1/2 tsp salt
- about 1-2 Tbsp cardamom
- 1/3 cup honey or maple syrup
- 1/3 cup coconut oil + some for greasing pan
Fruit Filling Ingredients:
- about or at least 4 cups blueberries (4-6)
- concentrated grape or apple juice (about 1/4 cup, I used grape)
- maple syrup (or other natural, vegan syrup) (about 1/4 cup)(optional)
- Preheat oven to 400-425 degrees Fahrenheit.
- Grease pan.
- Pour fruit into pan.
- Pour juice and maple syrup over fruit.
- Warm up honey or maple syrup and coconut oil so that the coconut oil and honey/syrup is melted (if it was hard) and so that the honey/syrup is thinner.
- Separately, mix dry topping ingredients. Start the smaller amount of salt and cardamom. Taste and add more if necessary. If using 3 cups of oats, you may need a little more of each, and maybe a little more honey/syrup and coconut oil, too. I may have used up to a teaspoon of salt in about 2 cups of oats, but that much salt should not be necessary using only 2 cups. (The crisp still turned out yummy.)
- Pour the warmed honey/syrup and coconut oil mixture onto oats.
- Mix well.
- Pour and spread over blueberries.
- Bake at 400 for 30-35 minutes (may need longer or less time. You may also like to try baking at 375 degrees Fahrenheit for longer time).
Taking this to fellowship dinner tomorrow. I hope I get some. Tasted it, and it’s delicious (at least as good, if not better than a sugary crisp, though it doesn’t crisp like a sugary crisp).
You might like to try this topping on apple crisp or peach crisp, too, or try adding coconut to the crisp topping and/or pineapple and/or other berries to the fruit filling. Cooking is art. Have fun making something yummy.