Simple Blueberry Crisp
I love dessert — but ones that are made with all-natural ingredients without a lot of refined sugar. You can make this recipe with blueberries, apples, peaches, or a combination to your liking. Enjoy it by itself, with a bit of organic coconut milk ice cream or your favorite topping. I also like to put a few spoonfuls on my morning oatmeal!
Simple Blueberry Crisp
Ingredients
- 2 c. organic oatmeal (quick oats)
- 5 T. 4T. coconut oil (firm), 1 T. melted
- 2 T. cinnamon
- 1/2 c. coconut flakes
- 1/2 c. walnuts, chopped in small pieces
- 2.5 T. lemon extract
- 2 c. blueberries (frozen or fresh)
- coconut oil spray (optional)
Instructions
- Preheat your oven to 350 Degrees F.
- Place oats in a large bowl.
- With 2 sharp knives, cut in 4 T. of firm coconut oil until the mix forms small balls of oil and oats.
- Add in cinnamon, mix.
- Add in coconut flakes, mix.
- Add in walnut pieces, mix, then set aside bowl.
- Spread blueberries across the bottom of a Pyrex dish.
- Mix lemon extract with the blueberries (to taste, add more if you like lemon flavor).
- Spread oatmeal mix evenly over the top of the blueberries.
- Drizzle the remainder of the melted coconut oil over the oatmeal topping.
- Place tin foil over the dish and bake in the oven for 30 minutes.
- Remove tin foil from the dish and bake in the oven for another 10 minutes or so until top is a little golden. (Note: If desired, spritz some coconut oil spray over the top of the dish for more moisture).
- After removing the dish from the oven, with a spoon, blend the blueberries with the oat mixture and cover the dish with tin foil. Chill dish in the fridge for a few hours or overnight.
Notes
After chilling in the fridge for a few hours (or overnight), serve this dish hot or cold, on its own, or with your favorite topping (coconut milk ice cream, whip cream, or other).
