Sashay through you local grocery store’s veggie section and you’ll no doubt encounter some luscious blueberries calling out your name. Seriously, listen close – they want to go home with you! This simple little Crisp recipe will not only provide a wonderful dessert for your next dinner party but can easily be used as a topping for your morning yogurt (if you choose not to share it with family and friends). Depending on the ingredients you use, this versatile dish can be both vegan and gluten free, or neither. The choice is yours. Let’s get cooking!
~4 Cups fresh blueberries
1 meyer lemon, zested AND juiced (a “regular” lemon would work too, Meyers are just sweeter)
2 Tablespoons maple syrup
1.5 Cups of Quaker quick oats (Bob’s Red Mill sells gluten free oats if you want a substitution)
1/3 Cup extra virgin olive oil
1/2 Cup unsweetened shredded coconut
1/4 Cup coconut flour
1/4 cup coconut butter slightly melted in the microwave (you can substitute regular butter)
3 Tablespoons maple syrup
1 teaspoon real vanilla
1/2 tsp salt
1/4 tsp cinnamon
dash of ground cloves
Preheat your oven to 350 degrees F. Mix all the filling in one bowl; mix all the topping in a different bowl. Pour the filling into an 8×8 oven safe pan, it does not have to be “prepared” (so no oiled sides). With clean hands, carefully crumble the topping over the filling doing your best to cover up all the blueberries. When the oven is ready, place the pan in the oven for about 40-45 mins. The oats will brown a bit. If you want lighter oats, take them out sooner, if you want a crunchier top, leave it in a little longer.
It will be hard to wait it out, but give the blueberries and juices time to cool and firm up a bit. What your first bite will tell you is, “Hey! This isn’t super sweet, OMG I love this – it’s the perfect bite!” So go ahead and have another serving, because you’re good enough, and smart enough and doggone it – you deserve it berry much!