Blueberry Crisp

Enjoying a fruit dessert on a cold day reminds me the bounties of spring and summer are right around the corner. Today I am sharing my brand-new recipe for Blueberry Crisp. I am thankful for my co-workers and friends who tirelessly ate blueberry crips every week and gave me tips and critiques. I think I finally got it just right.

Since our theme at Home in the Hollow this month is hospitality, I wanted to share something that would inspire you to get in the kitchen and try some new recipes. This blueberry crisp recipe is gluten-free and refined sugar free. Perfect for serving to guests with special dietary restrictions.

This recipe is also very flexible so feel free to adjust and make it your own. If you don’t have arrowroot powder, feel free to substitute cornstarch instead. I would recommend cutting back to 2 ½ Tbsp of cornstarch if you choose to make the substitution. You could also easily switch up the berries. I have made this recipe with raspberries and blueberries, but I am sure it would be delicious with cherries or strawberries as well.

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Ingredients:

• 4 cups fresh or frozen blueberries (or berries of your choice).

• 1 Tbsp lemon juice

• 3 ½ Tbsp arrowroot powder

• 1 tsp vanilla

• ½ tsp cinnamon

• ¼ tsp salt

• ½ cup maple syrup

Topping:

• 1 ½ cup old fashioned oats

• ½ cup of finely chopped pecans

• 3 Tbsp maple syrup

• ¼ cup of cold butter cut into chunks

• ½ tsp cinnamon

1. Preheat oven to 350 degrees.

2. In a large bowl combine the berries, lemon juice, arrowroot powder, vanilla, cinnamon, salt, and maple syrup. Stir until thoroughly mixed and let sit.

3. In a separate bowl mix together oats, pecans, and cinnamon.

4. Add butter and maple syrup working with your fingers until a “crumble” texture is achieved.

5. Grease an 8x8 baking dish and add the berry mixture. Spread the crumble topping evenly over the top.

6. Bake for one hour or until top is crisp and berries are soft and thickened.

7. Let cool for an hour before serving.

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If you make this recipe, I would love to hear your thoughts and critiques.

Thanks for reading,

Abby