Our Little Summer Treat
Mini Blueberry Crisps
(Gluten, Dairy & Soy -Free)
Makes 4 mini ramikens
2 cups of fresh Blueberries (Washed, Rinsed and Drained.)
2 Tbs. of Cornstarch
1 Tbs. Light Brown sugar
½ teaspoon ground cinnamon
½ of a fresh squeezed lemon or ½ teaspoon of lemon extract
Crisp Topping :
1 cup of Gluten free old fashioned rolled oats (Bob’s Red Mill)
2 Tbs. of Gluten free all purpose flour (Bob’s Red Mill)
1 teaspoon ground cinnamon
¼ teaspoon salt
2 Tbs. chilled non-dairy butter spread
(Earth Balance Dairy & Soy Free Natural Buttery Spread)
2 Tbs. Light Brown sugar
* Coconut oil cooking spray
* 4 mini ramikens
Non -dairy Vanilla ice cream
(My favorite brand –So Delicious )
1/2 cup canned Chilled Coconut Milk to make whipped topping.
(Blend in mixer with 2 tbsp. Powder sugar & whip until creamy )
Add any choice of chopped nuts into the crisp topping.
(1/3 cup -Shaved almonds, finely chopped walnuts, chopped pecans)
Preheat oven to 350 degrees F.
Place blueberries in a mixing bowl.
Add cornstarch, light brown sugar, cinnamon and the juice of 1/2 lemon
or the ½ teaspoon lemon extract.
Stir altogether so all the blueberries are coated evenly.
In a separate bowl combined the Gluten free old fashioned rolled oats,
Gluten free all purpose flour,cinnamon,salt,
the chilled non-dairy butter spread.
I’m using a pastry cutter to cut the butter into the mixture to form moist clumps.
(You can also use a food processor to mix ingredients)
Spray each mini ramekin with non -stick coconut oil spray.
Divide blueberry mixture evenly in individual ramekins.
Sprinkle crisp topping over the blueberries.
Bake for 30 minutes or until the blueberries
are bubbling and topping is golden brown.
We are going to enjoy our
Red , White & Blue themed …
Summer treat !