Friday, July 30, 2010

Harvesting Summer with a Sugarless Blueberry Crisp. Vegan.

I am fortunate to have two large blueberry bushes in my backyard. I go out every morning before the sun gets too warm and pick about five pints of the bite-sized goodies. Of course, more than a few end up in my mouth (and who can blame me?), but because they grow so quickly and in such large numbers, I’m sure my house-mates don’t really mind. With this surplus of blueberries, I recently made a lovely blueberry crisp that involved only 5 ingredients (see recipe below). Because no sweetener is required, the true taste of the berry is allowed to shine on its own. This crisp is especially tasty with a scoop of non-dairy vanilla ice cream on a hot summer day! Blueberries are often praised in health food news and magazines for how many nutrients they offer. A half cup of berries provides you with no fat, only 40 calories, as well as measurable amounts of potassium, fiber, manganese, Omega-3 and Omega-6 fatty acids, and fiber. You can’t go wrong with enjoying a handful of this delicious summer treat! 

Sugar-Free Blueberry Crisp 
Serves 8 
55 minutes cooking time 

6 cups fresh (or frozen) blueberries 
½ c. rolled oats 
½ c. flour 
3 T. oil 
2 t. cinnamon 

  1. Preheat the oven to 375'.
  2. Pour all fruit into a colander; rinse and drain well.
  3. Grease a 2-3 quart oven-safe dish.
  4. Pour fruit and 1 t. cinnamon into the dish. Mix together.
  5. In a separate bowl, mix together oats, flour, butter and rest of cinnamon until crumbly.
  6. Sprinkle the oat mixture onto the fruit.
  7. Bake for 30-35 minutes. Let sit 5-10 minutes before serving. 

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