Friday, July 13, 2012

Simple Blueberry Coconut Crisp (Gluten Free)

I eagerly wait for the season's fresh berries when they will be abundantly enjoyed in colourful summer salads. I love a good berry crisp, especially one packed with blueberries.

While cutting out gluten, I found myself pining for some of the sweet treats that are on my forbidden list. I love baked goods and my sweet tooth is out of control. 

This recipe is definitely not low in fat. But the sources of fat (nuts) provide healthy vitamins, minerals, fiber and antioxidants. And besides, it just tastes so good.

And speaking of good things... I bought a Canon DSLR! I've been spending the last week trying to learn how to use it. Crazy steep learning curve ahead. These photos were taken with my new toy.


4 cups (2 pints) blueberries
3 tbsp organic cane sugar
3 tbsp cornstarch
1/4 cup butter, melted
1/4 cup almond meal/flour
1/4 cup organic cane sugar
3/4 cup sweetened shredded coconut
1 cup finely chopped nuts

1. In a large bowl, combine first 3 ingredients.
2. In a separate bowl, combine melted butter almond meal, sugar, coconut and chopped nuts (I used a mix of brasil, hazelnut, cashew, pecan and almond).
3. Lightly grease an oven-proof pan with butter. Fill with blueberry mixture and top with crumble mixture.
4. Bake at 350 for 45 minutes, then reduce the temp to 325 and bake 15 minutes more, or until blueberries begin to bubble at the sides.

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