Blueberry Crisp (Print Version)
# Ingredients:
→ Filling
01 -
4 cups blueberries, fresh or frozen
02 -
1 1/2 tbsp sweetener of choice
03 -
1 tbsp cornstarch (optional)
→ Crumble Topping
04 -
1/3 cup flour (white, spelt, or oat)
05 -
1/2 cup rolled or quick oats
06 -
1/4 cup unrefined sugar (optional)
07 -
1/2 tsp cinnamon
08 -
6 tbsp butter or coconut oil
# Instructions:
01 -
Preheat oven to 375°F. Grease an 8×8 pan or double the recipe for a 9×13 pan. If using frozen blueberries, thaw them first.
02 -
In a mixing bowl, combine the blueberries, sweetener, and optional cornstarch. Spread the mixture into the prepared pan.
03 -
Combine flour, oats, sugar, and cinnamon in a mixing bowl. Cut the butter into the dry ingredients using a fork or pastry cutter until small crumbles form. If using coconut oil, stir it in.
04 -
Sprinkle the crumble mixture evenly over the blueberries. Bake on the center rack for 25-30 minutes until bubbly and lightly browned. Let cool before serving.
05 -
Allow the crisp to cool as it thickens during cooling. Serve warm or cold. For leftovers, store covered in the fridge or freeze if desired.
# Notes:
01 -
Cornstarch thickens the filling but can be omitted. For more crumble, increase oats to 2/3 cup and butter to 8 tbsp.