If you don’t have cardamom, you can leave it out.You can also microwave it for 20-30 seconds to soften it. Whatever nut or seed butter you use, make sure it’s at room temperature so it mixes into the buckwheat mixture easily.Just note that it may change the taste of the crisp topping. While I used almond butter in this recipe, you can use another natural nut or seed butter.Tips and substitutions for making gluten-free blueberry crisp To get the topping crispy again, you can also reheat it in the oven on low heat for 10-15 minutes. Just add the desired amount to a microwave safe bowl, and microwave until heated through. But note that I have not tried this, so I can’t say for certain if it will work.ĭoes blueberry crisp need to be refrigerated? How long will it last? Any leftover crisp should be stored in an airtight container in the refrigerator and enjoyed within 4-5 days.Ĭan you re-heat blueberry crisp? While this crisp is best enjoyed fresh out of the oven, you can re-heat it. If you really want to use frozen berries, you can try adding another tablespoon of tapioca flour to the blueberries to help the mixture thicken. I made this crisp once with frozen blueberries, and the filling was too watery, which made the crisp topping soggy. The crisp won’t be grain-free, but if you go for certified gluten-free oats, the crisp will still be gluten-free.Ĭan you make this blueberry crisp with frozen blueberries? Yes, but defrost them first and pat them dry with a paper towel before adding them to the crisp. But if you can’t find any, feel free to replace them with an equal amount of rolled oats. Can I make this blueberry crisp with oats? Buckwheat flakes can be found in the organic section of grocery stores or in bulk food stores. Bake at 375F for 28-30 minutes, or until the blueberries are bubbling around the edges and the topping is golden brown.The crumbs won’t completely cover the blueberries, but that’s okay. Scatter the buckwheat mixture over top of the blueberries and press down on it slightly.Mix with a fork or your fingers until a wet, crumbly mixture forms. In another bowl, add the buckwheat flakes, almond flour, coconut, salt, almond butter and more maple syrup.Add the blueberry mixture to the bottom of a greased baking dish or cast iron skillet and set aside.Place the blueberries in a large bowl and stir in the maple syrup, tapioca flour and cardamom.Salt – Just a pinch to magnify the flavours in the crisp topping.Almond butter – Helps bind the crisp topping and create crunchy clusters.Almond flour – I normally use this in place of all-purpose flour in crisp toppings.Unsweetened coconut – It’s only a quarter of a cup, but I love the texture it adds to the crisp topping.They’re also a seed, not a grain, so perfect for gluten-free and grain-free baking. Buckwheat flakes – These flakes come from hulled buckwheat and resemble rolled oats. ![]() Tapioca flour – It’s similar to corn starch and helps thicken the blueberry mixture as it bakes.Maple syrup – For some added sweetness with the berries.Cardamom – Pairs nicely with the blueberries and adds a slight citrusy and spicy note to the crisp.Blueberries – Fresh are best, but if you only have frozen, just make sure they’re defrosted and patted dry first.Ingredients to make healthy blueberry crisp (You just might want to forego the ice cream with it!) It’s also wholesome enough to enjoy for breakfast, as it’s refined sugar-free, and made without butter or oil. So while everyone is enjoying dinner, you can just bake it up in the oven and then serve it warm with ice cream. You only need five minutes to prep it, and you can make it ahead of time. It’s super simple, so I make it often when we have family and friends for dinner. ![]() I love fruit crisps and crumbles, and this blueberry crisp recipe is a favourite of mine to make when local blueberries are in season. Be sure to check out an original photo at the end of this post. This post was originally published in July 2019 and has been updated with some new text and photos. It’s naturally gluten-free, vegan and refined sugar-free, and it requires just nine ingredients with five minutes prep time! Healthy Blueberry Crisp is a quick and easy summer dessert, with juicy blueberries, a hint of cardamom and a crunchy, grain-free topping.
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