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Blueberry Almond Crisp

4/18/2016

Prep time
10 mins
Cook time
45 mins
Total time
55 mins

This blueberry crisp recipe is the perfect summertime dessert! It's easy to make with blueberries, maple syrup, lemon, oats and almonds. It's gluten free, too! Recipe yields 6 to 8 servings (a lot!).
Author: Cookie and Kate
Recipe type: Dessert
Serves: 8 servings
Ingredients
Lemon blueberry filling

2 pounds blueberries (that's 32 ounces, which is about 5 cups or a little less than 3 pints)
⅓ cup maple syrup or honey
2 tablespoons arrowroot starch or 3 tablespoons cornstarch
½ teaspoon lemon zest (less than 1 small lemon, zested—scale back to ¼ teaspoon zest if you don't love lemon)
2 tablespoons lemon juice (from 1 to 2 lemons)
¼ teaspoon cinnamon

Gluten-free oat and almond topping

1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
½ cup packed almond meal or almond flour
½ cup sliced almonds
⅓ cup lightly packed brown sugar
¼ teaspoon fine grain sea salt
4 tablespoons butter, melted
3 tablespoons plain yogurt (Greek or regular), or additional melted butter
Don't forget vanilla ice cream, for serving!
INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
Bake for 45 to 50 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).
Notes
To make this recipe nut free: omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven't tried that, please comment if you do!).
To make this recipe vegan: I believe you could use melted coconut oil in place of the browned butter/yogurt (use 4 tablespoons coconut oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey. I haven't tried it, though.
Wait, what's arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores or buy it online.
Recipe source: http://cookieandkate.com/2015/blueberry-almond-crisp/

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Garlic Flax Oil Dressing

4/2/2016

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2 cloves organic garlic
1/8 teaspoon Celtic Sea Salt
Juice from half of a freshly squeezed lemon
1/3 cup flax oil

Mash garlic cloves with salt. Squeeze lemon juice into the mixture. Taste. If needed, add more salt, garlic, or juice. Mix in flax oil.

https://www.standardprocess.com/Standard-Process/Purification-Program/Recipes

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Vinaigrette Dressing

4/2/2016

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2/3 cup olive or flax oil
1/4 cup balsamic vinegar or lemon juice
1/4 cup water
1 tablespoon Dijon mustard
1 clove garlic, minced
Herbs to taste

Mix together and add herbs to taste.

https://www.standardprocess.com/Standard-Process/Purification-Program/Recipes

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Apple-Cider Vinaigrette

4/2/2016

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3 tablespoons organic apple-cider vinegar
1/2 cup extra-virgin olive oil
1 teaspoon oregano
1/4 teaspoon Celtic Sea Salt
1/8 teaspoon freshly ground pepper

Mix all ingredients together and refrigerate in a sealed container. Let dressing sit at room temperature for a few minutes before using.

https://www.standardprocess.com/Standard-Process/Purification-Program/Recipes

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Cooking feeds your body, mind, and soul. It allows you to control the food you put into your body, connect with your family and friends over a home cooked meal, and save the money you might otherwise spend in restaurants or on processed, prepackaged foods. Believe it or not, making simple and satisfying meals from scratch doesn’t have to be hard. Here are some of my favorite easy, healthy recipes. You’ll find that eating well can also be delicious!

Blueberry Almond Crisp

Garlic Flax Oil Dressing

Vinaigrette Dressing

Apple-Cider Vinaigrette

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