Blueberry Mango Coconut Crisp Wheat Free Option Food

THE ULTIMATE HEALTHY BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 350°F, and coat an 8"-square pan with nonstick cooking spray.
• To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
• To prepare the filling, toss the blueberries with the cornstarch in a large bowl until completely coated.
• Transfer the filling to the prepared pan, and sprinkle evenly with the topping. (The topping tends to clump, so break it up into really small pieces!) Bake at 350°F for 45-55 minutes or until the juice is bubbling at the sides of the pan. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.

BLUEBERRY CRISP

Steps:

• Preheat oven to 350. Spray a 9" square baking dish or 9" pie plate with cooking spray.
• Toss blueberries with cornstarch and lemon juice and add to the baking dish.
• Combine all topping ingredients in a medium mixing bowl and combine well.
• Sprinkle topping mixture evenly over blueberries. It likes to clump up in the bowl so make sure to break it up as you add it to the dish.
• Bake for 35-40 minutes, until the topping is browned and the berries begin to bubble around the edges.
• Let rest/cool for 15-20 minutes before serving, to allow time for thickening.

BLUEBERRY CRISP RECIPE

Steps:

• *The cornstarch will thicken the filling, but I've made it without and it's just as good, so feel free to omit if desired. If you like more crumble, increase the oats to 2/3 cup and butter to 8 tbsp. For all other ingredient substitutions, see notes above in this post.Preheat oven to 375 F. Grease an 8x8 pan (or double the recipe for a 9x13). If using frozen berries, thaw first. Combine berries, sweetener of choice, and optional cornstarch, then spread into the pan. Combine all remaining ingredients except butter in a mixing bowl. Cut butter into the dry ingredients with a fork or pastry cutter until small crumbles form. (If using oil, simply stir it in.) Sprinkle the crumbles evenly over the berries. Bake on the center rack 25-30 minutes or until bubbly and lightly browned. Let cool before serving, as it thickens while it cools. The crumble will also thicken overnight. Store leftovers covered in the fridge, or they can also be frozen. Serve either hot or cold. If you try the recipe, be sure to rate it below!View Nutrition Facts

GLUTEN-FREE BLUEBERRY CRISP WITH SPICED OAT STREUSEL TOPPING RECIPE

Steps:

• Gather the ingredients.
• Pre-heat the oven to 400 F. Line a rimmed baking sheet with a silicone mat or parchment paper.
• Combine the oats and chopped pecans in a small bowl, then spread on the baking sheet in an even layer.
• Toast the oats and pecans for 10 minutes in the oven. Remove and pour contents into a separate bowl. Set aside to cool.
• Reduce oven heat to 350 F.
• Rinse the blueberries and remove any tiny stems. Add the blueberries and lemon juice to a medium-sized pot and stir gently until the blueberries are coated with the lemon juice.
• Heat the pot of blueberries on the stove over medium heat. Add the sugar and cornstarch, stirring gently until the blueberries are well coated. Continue to cook, stirring frequently, as the blueberries burst open and sauce forms. Remove pot from heat when the blueberry sauce thickens, about 10 minutes.
• Pour the blueberry filling into the bottom of an 8 x 8-inch-square dish.
• In a separate medium-sized bowl, combine the topping ingredients: Rolled oat and pecan mixture, brown sugar, gluten-free flour, cloves, cinnamon, salt, and cold pieces of butter. With a pastry cutter or 2 forks, cut the cold butter into the mixture until everything is well combined and there are no large chunks of butter remaining.
• Sprinkle the topping in an even layer over the blueberry filling.
• Bake, uncovered, at 350 F for 20 to 25 minutes, until the blueberry filling is bubbly around the edges of the dish. Remove crisp from the oven and let cool for 15 minutes.
• Divide the gluten-free blueberry crisp into 6 bowls (or less, for larger servings). Serve with a scoop of vanilla ice cream on top, if desired.

BLUEBERRY MANGO COCONUT CRISP (WHEAT-FREE OPTION)

Steps:

• combine all dry ingredients (including coconut) in a bowl.
• cut in cold butter.
• mix it all together with your hands - till it is crumbly.
• coat a 6-8 inch, oven safe dish with oil or butter.
• put about 1/3 of the oat mixture in the bottom of the pan.
• top with the fresh or frozen fruit.
• top it all with remaining oat mixture.
• bake @ 350 degrees for about 20 minutes or until slightly browned.
• if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.

MIXED BERRY CRISP (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you're using strawberries, slice them into 1/4-inch thick pieces. If you're using particularly large blackberries, slice them in half.
• In a 9 by 9-inch baking dish, mix together the berries, honey, starch, citrus zest and juice. Set aside.
• In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds (if using), sugar and salt. Mix in the butter and yogurt. 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 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).