Healthy Blueberry Crisp

by Kristine on September 1, 2014

in Desserts, Gluten Free, Recipes

Blueberry Crisp_main

Sometimes simple is delicious. That’s exactly the case with any sort of crisp or crumble. Healthy Blueberry Crisp is one of my favorite things.

Blueberry Crisp_3

Pies and crisps are my favorite desserts to make with fresh fruit. But in my house, crisps happen a lot more often than pies, simply because they are quick and easy to make…and not to mention delicious!

Blueberry Crisp_2

In this blueberry crisp, I use a combination of oats, coconut palm sugar, butter and gluten free flour.  If you aren’t gluten free, you can easily substitute for whole wheat flour. Whole wheat pastry flour would probably get a bit better result than regular whole wheat as its lighter.  I choose to use coconut palm sugar in the topping vs. stevia as stevia doesn’t caramelize and melt. I feel that in a crisp, an important component is when the topping cooks down it gets brown and crispy around the edges. But stevia works great in the filling as it adds extra sweetness without additional sugar.

Blueberry Crisp_4

I’ve also made this recipe with fresh and frozen blueberries. The only difference is that I used slighly less cornstarch with fresh vs. frozen. Frozen fruit gives off more liquid than fresh. So when using fresh blueberries, I use 2 tsps cornstarch, and with frozen berries, 3 tsps.

Best served with a little scoop of ice cream (for dairy free, try with coconut or soy ice cream)
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