Blueberry Crisp
12 oz. frozen apple juice concentrate
3 tablespoon cornstarch
1/2 teaspoon coriander
1/2 teaspoon cardamom
6 cups blueberries (fresh or frozen)
3 tablespoon olive oil
1/3 cup maple syrup
1/2 cup chopped pecans
1/2 cup whole wheat flour
2 cups quck rolled oats
Combine thawed apple juice concentrate and cornstarch. Whisk together until completely dissolved. Cook until thickened. Stir in coriander, cardamom and blueberries. Place the mixture in a 9 by 13 pan. Prepare the crumb topping by mixing the oil and honey. Add chopped nuts, flour and oats. TOSS well, coating all dry ingredients with the oil and honey mixture. Sprinkle the crumb topping evenly over the fruit. Bake in 350 degree oven for 30 to 40 minute, or until topping is golden and the filling is bubbling. Serve warm with whipped topping. (Admin note: HipWip is vegan.)
Nutrients per serving: Calories 284. protein 4.46, total fat 7.67 g., Vitamin C 42 mg (Protein 6% of calories, Carbohydrates 71% of calories, Fat 23% of calories)
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