Tuesday, July 26, 2016

The Best Blueberry Crisp


My reasons for why this blueberry crisp is the best is simple. It is easy and always delicious! In general, crisps and crumbles are pretty simple once you get the hang of it, but sometimes it hard to know just the right amount of what in what. I have made hundreds of crisps over the years and this recipe is the one I always come back to. Well if I am honest, I never really use a recipe to a T, but this is the "recipe" I follow most :) and the one I would like to share.
If you have fresh or frozen summer fruit around the kitchen then this can be one of the easiest crowd-pleaser desserts. It's an easy first-step GF dessert if you are new to this gluten-free or allergy-free life. Most GF dessert recipes may be intimidating and maybe even feel like a risk, but this crisp recipe is a no-fail solution. So let's bake this, one step at a time :)
The Best Blueberry Crisp Recipe
{gluten, dairy, egg, soy, nut, seed and sugar free}

Step one, put 6 cups of fresh (or frozen) blueberries in a 9x13 Pyrex baking dish
Step two, drizzle 1/4 cup of maple syrup and the juice of one lime or lemon over berries
Step three, sprinkle 2 TB of tapioca flour over the berries and mix it all together well 
Step four, in a separate bowl mix 3 cups of certified GF rolled oats with 3/4 cup of GF flour- I use a combination of oat, rice and tapioca flour. Then sprinkle a pinch of good sea salt and cinnamon.
Step five, In the oat and flour bowl, mix in 1/2 cup of coconut oil, 1/4 cup maple syrup and 2/3 cup of coconut sugar. Then mix well and it turns into a crumble.
Step six, sprinkle crumble over the pan of blueberries and put in a 350 degree oven
Step seven, bake for 40 minutes or until it is bubbling and crumble is brown and crispy
Step eight, let cool for a few minutes and then serve warm for best results. You can add some coconut ice cream or even some yogurt, but its just right as it is too.

There you have it! I hope you enjoy! It is a great treat for breakfast, lunch, dinner, and dessert!


Much love and grace and peace,
Stephanie

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