Simple desserts are the best desserts. There’s nothing complicated about this fresh blueberry crisp recipe, and that’s just how I like it.
This small batch fruit crisp starts with a pint of fresh blueberries. Spread the berries in a pie pan and top with a drizzle of lemon juice and a sprinkling of organic cane sugar.
Pile a crumbly topping of oats, whole wheat flour, sucanat, spices and coconut oil over the berries. Bake, cool and eat. Great on it’s own or served with coconut milk ice cream or coconut sorbet.
Fresh Blueberry Oatmeal Crisp
2 cups (1 pint) fresh blueberries
1 teaspoon fresh lemon juice
1 tablespoon organic evaporated cane sugar
1/2 cup old fashioned rolled oats
3 tablespoons whole wheat flour
3 tablespoons sucanat or packed dark brown sugar
2 tablespoons unsweetened coconut flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons extra virgin coconut oil, melted (liquid)
1 tablespoon unsweetened almond milk or soymilk
First, prepare the filling. Place blueberries in 9-inch round pie pan. Drizzle lemon juice over fruit. Sprinkle fruit mixture with 1 tablespoon sugar.
For topping, in medium bowl combine oats, flour, sucanat, coconut, cinnamon and ginger. Add coconut oil and almond milk; stir until crumbly. Sprinkle topping over fruit.
Bake in a 375 degree oven for 20 to 25 minutes until bubbly around edges and topping is browned. Serve slightly warm or completely cooled.
Makes 4 servings
Tip: The berry filling will be thin right out of the oven. The juices will thicken once the crisp cools. If you prefer to eat your berry crisp hot (and want a thicker filling), add a few teaspoons of flour to the blueberry filling mixture before baking.