Blueberry Crisp

SUNP0007Topping Ingredients:

  • 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)

To Make:

  1. Preheat oven to 400-425 degrees Fahrenheit.
  2. Grease pan.
  3. Pour fruit into pan.
  4. Pour juice and maple syrup over fruit.
  5. Mix
  6. 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.
  7. 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.)
  8. Pour the warmed honey/syrup and coconut oil mixture onto oats.
  9. Mix well.
  10. Pour and spread over blueberries.
  11. 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.

Categories: cobblers&crisps | Tags: , , , , , , , , , , , , , , , , , , , | 1 Comment

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  1. Pingback: Whipped Cream | Miss Jessie's Kitchen

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