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Ingredients:
Filling
6 cups fresh blueberries, rinsed, gently dried
1 tablespoon arrowroot powder or cornstarch
1/4 cup
SugarLeaf™
Juice of a lemon, divided
Pinch salt
Crisp Topping
1/4 cup whole wheat pastry flour
1 cup rolled oats
1/2 cup sliced almonds
1/4 cup
SugarLeaf™
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter, room temperature, cubed
2 tablespoons water
Methods:
Preheat oven to 177°C. Toss blueberries with arrowroot powder,
SugarLeaf™, juice of half a lemon and salt. Set aside.
In a large bowl, combine flour, oats, almonds,
SugarLeaf™, cinnamon, nutmeg and salt. Add cubed butter and mix together until crumbly and oats look absorbed. Add water and the juice of other half of the lemon. Stir into mixture.
Pour blueberries into a 9″ x 13″ baking dish and spread evenly. Top with crisp mixture and spread evenly over the blueberries. Bake 30-40 minutes until blueberries are bubbling and crumb topping is golden brown.
Recipe and photo courtesy of Sugar-Free Mom.
