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what to make with blueberries
Spending the afternoon picking berries is heavenly. Living in an area that allows for us to pick berries is divine! Out of all the berries we gathered, the favorite of the group is the blueberry. Freeze them for a snack. Freeze them to add to smoothies. Add fresh berries to your oatmeal or waffles. Throw a twist in a favorite recipe and make a gluten free blueberry crisp! (I changed up my favorite apple crisp!) However, eating them as you are picking them, drastically reduces the amount you bring home to enjoy! LOL We had some little berry pickers who were too tempted by the fruit and enjoyed a few, very fresh off the bush! Little blueberries are just too good and healthy to resist!
GLUTEN FREE BLUEBERRY CRISP
4 Cups fresh blueberries
⅓ cup honey
2 tablespoons arrowroot starch
1 tablespoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
OAT & NUT TOPPING:
1 cup old-fashioned gluten free oats
½ cup firmly packed almond meal or almond flour
½ cup chopped walnuts or pecans
⅓ cup lightly packed brown sugar
¼ teaspoon fine grain sea salt
4 tablespoons butter, melted
3 tablespoons plain yogurt (Greek or regular)
I absolutely cannot eat any type of crisp with out vanilla ice cream…So please don’t forget the vanilla ice cream!
Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch square baking dish, mix together the apples, honey, arrowroot or cornstarch, lemon juice, cinnamon and allspice.
In a medium mixing bowl, stir together the oats, almond meal/flour, walnuts or pecans, brown sugar and salt. Mix in the Greek yogurt and melted butter. 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 about 50 minutes, or until the filling is bubbling around the edges and the top is nice and golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist.