Healthy Blueberry Crisp

After eating a few stray blueberries from these cakes, topped with this granola, it occurred to me that a blueberry crisp, with a crunchy oat topping would be amaaaazing. Like a nice warm berry compote, with lots of texture from almonds and rolled oats. To keep this good enough for breakfast, it’s sweetened only with honey and is naturally gluten free and vegan.

But ahem, this is me, so I added a spoon of cream on top. Optional of course, and you could add yoghurt instead or coconut whipped cream! It’s so simple, and so good.

This recipe comes together so quickly it’s ridiculous, and you’re going to think there’s something wrong. But I just winged it, making up things as I went and sometimes, those really are the best kinds of recipes. Stir together the oat topping with a bit of oil and honey to hold it together and help it get nice and crispy. Then stir together the frozen blueberries with a little thickener (cornstarch, or arrowroot starch if you’re gluten-free), combine, and bake.

The blueberries become juicy and jammy as they cook and the crunchy topping makes the perfect companion for them. Seriously, this is addictive. There’s just enough honey to sweeten, though you can add more if you’d like to. There’s also no need to thaw the frozen berries which means no waiting around till you get your hands on this!

Let’s bake!

Healthy Blueberry Crisp

Naturally sweetened blueberry crisp with an oat and honey topping. Vegan and gluten-free.

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Makes: 3 servings

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Ingredients

  

• 1/2 cup rolled oats
• 2 tbsps sliced almonds chopped is ok too
• Pinch of salt
• Pinch of cinnamon powder
• 1 tbsp olive oil
• 2 tbsps honey
• 200 gms frozen blueberries do not thaw
• 1 tsp arrowroot starch or cornflour / cornstarch if not concerned about gluten-free
• Optional: yoghurt cream, ice cream or coconut whipped cream to serve

Instructions

• Preheat the oven to 175 C. Place three, shallow 4" oven-safe dishes (see notes) on a baking tray, lined with a silicone mat to catch any overflowing juices. Alternately, use a 6" round dish if you don't want to make individual portions.<br></br>
• In a mixing bowl, combine the oats, almonds, salt and cinnamon. Stir well, then add the olive oil and honey. Mix thoroughly till the oats are properly moistened.<br></br>
• Now tip the frozen blueberries into a small bowl, sprinkle the arrowroot starch over them and stir to evenly disperse it across the berries.<br></br>
• Divide the berries among the dishes equally, then top with the oats mixture. Press down lightly on the topping.<br></br>
• Bake for 25 to 30 minutes or until the topping is browned and the blueberry juices are bubbling. If needed, give the topping a light stir to make sure the oats are getting evenly browned.<br></br>
• Once baked, allow the crisp to rest for 10 minutes, then either serve warm with toppings of your choice, or let it cool completely to room temperature, then refrigerate for 1 to 2 days. The oats will soften as they absorb the juices, though the crisp should keep for a few more days in the fridge as well. Happy baking!

Notes

*I used individual ceramic dishes which I bought at Tiger in London. I've linked to similar ones below, though you can certainly use any other kind you like.

*Fresh berries can be used too, although they may release more juices.

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