Hello frugal healthy eating gang!
Not a catchy gang name, I know, but you know why you’re here.
Today I’m sharing a recipe for blueberry crisp that is simple, delicious, and relatively healthy.
Blueberries are something that I buy every single time that I visit the grocery store. This is because pound for pound, they are one of the most nutrient-dense fruits that you can eat.
I love to snack on these antioxidant powerhouses, but they do have a downside - compared to other fruits, they spoil very quickly.
They are delicious on their own, but my palate likes variety. So if I have a week where I happen to get my hands of lots of fresh blueberries, I like to find creative ways to add them to whatever I’m cooking that week so that not a single blue orb goes to waste.
Fresh berries can be expensive depending on where you live, but frozen blueberries are a great option too. Fun fact: frozen blueberries are just as rich in anthocyanins, a class of phytonutrients, as their fresh counterparts. This means that whether you choose to buy your blueberries from the fresh produce section or from the freezer aisle, you are still getting all of the health benefits.
This week, I decided to make something that would satisfy both my sweet tooth and my fruit quota for the day. I was all out of eggs and milk, so I initially thought that baking was out of the question. Then, I remembered this recipe! All you need for the most part are non-perishable ingredients that you likely already have in your cabinet, which means that you probably don’t need to leave your house to make this, a win in my book.
This recipe yields 6-8 servings.
Ingredients:
Filling:
1.5 cups blueberries
⅓ cup brown sugar
1 tbsp coconut oil
1 tbsp all purpose flour
1 tbsp lemon juice
1 tsp cinnamon
Crisp:
½ cup all purpose flour
⅓ cup old fashioned oats
¼ cup coconut oil
¼ brown sugar
1 pinch of salt
Instructions:
1. Pre-heat oven at 375 degrees Fahrenheit
2. Combine blueberries, coconut oil, and lemon juice into a mixing bowl
3. Combine the sugar, flour, and cinnamon, then sprinkle this mixture evenly over the wet ingredients to ensure that all the ingredients are as evenly distributed as possible; mix everything together, then pour the mixture into an oiled baking dish
4. For the crisp topping, combine the flour, oats, salt, and sugar first
5. Then, slowly add in the coconut oil, mixing as you go to make sure that everything is combined well; when the crisp can be formed into a uniform ball without any extra dry ingredients lingering in the bowl, you are ready to move on to the next step
6. Using your hands, break apart the topping and distribute the pieces evenly over the top of the wet ingredients
7. Place the baking dish into the center of the oven and bake for 1 hour
Cook time:
1 hour
Prep time:
15 minutes
Total time:
1 hour and 15 minutes
Note:
I used a 9-inch glass baking dish. If you are using a metal or ceramic baking dish, you may need to adjust the baking time/temperature. Comment below if you have found a successful tweak to the recipe for those who bake with non-glass dishes!
Enjoy today.
~Recipe by Michelle Adams @YellowCedarNutrition~
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