BLUEBERRY CRISP



Prep time: 10 minutes / Cook dinner time: 45 minutes to 1 hour

Nothing says summer time like a contemporary fruit crisp. They at all times remind me of lazy afternoons spent at a pick-your-own orchard, even when the berries are from the grocery retailer. There’s no must get difficult right here—that is the time

to let the fruit’s taste actually shine—however I can’t resist including a pinch of cinnamon as a result of it tastes so nice with the crumbly oat topping. Serves 6



2 pints contemporary blueberries

2 tablespoons honey

1 tablespoon cornstarch

1 teaspoon floor cinnamon

Juice of 1 lemon

⅓ cup all-purpose flour

⅓ cup packed mild brown sugar

¼ cup rolled oats

½ teaspoon baking powder

2 tablespoons coconut oil

1.Preheat the oven to 375°F.

2.In a Dutch oven, mix the blueberries, honey, cornstarch, cinnamon, and lemon juice.

3.In a medium bowl, mix the flour, brown sugar, oats, baking powder, and coconut oil. Combine till crumbly. Scatter the crumble over the berries.

4.Bake for 45 minutes to 1 hour till the berries are effervescent and the crumble is crisp and golden brown. Let cool for 15 minutes earlier than serving.

Substitution tip: Use your favourite in-season fruit for this recipe. I’ve a choice for blueberries, nevertheless it’s additionally nice with apples or strawberries.

Per Serving: Energy: 230; Complete Fats: 5g; Saturated Fats: 4g; Protein: 2g; Complete Carbs: 47g; Fiber: 4g; Internet Carbs: 43g; Ldl cholesterol: 0mg