A Happy Blueberry Crisp Discovery

Sometimes when I get home from work on Fridays, I have tons of energy and am ready to conquer the weekend. Other times, I want to hibernate. This was one of those weeks. I wanted to hibernate and eat anything sweet I could find. BUT, we are working on losing the quarantine 800 (or so it feels like), and I didn’t want to mess that up. Luckily, I already had a venison stew in the crockpot for dinner. The thought of fruit as dessert wasn’t cutting it though.

Enter the wonderful world on Pinterest. Remembering that I had some frozen blueberries I wanted to use, I managed to cobble together 4 different recipes to make a gluten and dairy free blueberry crisp recipe sweetened only with maple syrup. And it was GOOD!!!! So, in the interest of sharing, here is the recipe.

Sterling Valley Maple’s Gluten and Dairy Free Blueberry Crisp

Ingredients:

• Blueberry Filling
  
• 4 cups fresh or frozen blueberries (if using frozen, allow to thaw and drain the juice)
  
• 1 teaspoon lemon juice
  
• 1 teaspoon cinnamon
  
• ⅓ cup Sterling Valley Maple Amber or Robust syrup
  
• 1 teaspoon vanilla
  
• 1 tablespoon cornstarch
  
• 1 tablespoon water
  
• Topping
  
• 1 ½ cup rolled oats
  
• 4 ½ tablespoons Sterling Valley Maple Amber or Robust Syrup
  
• ¾ teaspoon cinnamon
  
• 4 ½ tablespoons melted coconut oil (you can also just use butter)
  

Directions:

1. Preheat oven to 350 degrees and grease an 8 x 8 pan. 
2. Mix cornstarch and water (this acts as a thickening agent), then add to that all the other filling ingredients except the blueberries.
   
3. Toss blueberries with cornstarch mixture, then pour the mixture into the 8 x 8 pan.
   
4. Mix all topping ingredients, then drop mixture on top of blueberries.
   
5. Bake for about 30 minutes, until the topping is lightly browned.
   

And there you have it, a guilt free Friday night dessert. You can serve it with vanilla ice cream, but it is good without as well. So, next time the sweets monster attacks you as you are trying to lose the quarantine 800, try this.

Sincerely, 

Sterling Valley Maple’s Chef-in-Residence