![]() ![]() I know you are going to love this recipe! What Is the Difference Between a Crisp and a Crumble? Fresh lemon juice and zest add a subtle brightness that really sets this crisp apart from the crowd. Look for it in the baking section of well-stocked grocery stores or buy it online (affiliate link).This delicious gluten free blueberry crisp is so easy to make and has just the right touch of sweetness thanks to maple syrup and brown sugar. What’s arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. Make it 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. 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!). Make it 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. Warm them up in the oven, stirring every 10 minutes or so, until they have defrosted to the point that they are cool to the touch but no longer frozen. Or, while the oven is preheating, place the frozen blueberries in your square baker. *How to use frozen blueberries: Defrost the blueberries in the refrigerator overnight or at room temperature for about 2 hours (no need to drain off excess juices). Recipe adapted from my pear cranberry crisp. Please let me know how this crisp turns out for you in the comments! If you’re craving more summertime crisp recipes, don’t miss my gluten-free peach crisp, plum crisp or strawberry rhubarb crisp (if you can’t find rhubarb, replace it with an equal amount of additional strawberries). This is simple summer dessert at its finest. Just rinse off those blueberries and you’re good to go! My favorite part about making this crisp? Unlike all my other crisp recipes (and I have more than a few!), this crisp recipe doesn’t require any chopping of the fruit. Tons of blueberries, some maple syrup, bright lemon flavor, oats and almonds-you can’t go wrong there. My runner-up idea was a blueberry and almond crisp, with both almond meal and sliced almonds, and it turned out just right. Hence, the crisp turned out to be a “crunch,” which wasn’t my intention. ![]() My original concept for the topping included cornmeal, not almond meal, but my medium-grind cornmeal didn’t soften up enough during baking. ![]() I’m going to enjoy this crisp for breakfast with yogurt and later, as dessert with ice cream. ![]() I found a hefty two-pound container of them at Trader Joe’s and baked them up into a brilliantly purple dessert with a gluten-free almond and oat topping. Everything is as is should be.īlueberries won’t be here much longer, so I had to make a blueberry crisp before they go. The locusts outside are screeching in unison every evening. I’m nursing a sunburn and rocking some uneven tan lines. My hot yoga class is empty (because only crazy people like me want to do hot yoga on a hot day). Here we are in high summer, and it seems to be going just right. ![]()
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