The other night I had a friend over for a movie night… and {ironically we didn’t watch any movies}! But we had a great heart to heart, which was very nice. Well I wanted to make some sort of comfort food as a small dessert, she is Vegan, so I opted for a modified version of this recipe from clean eating magazine.
Blueberry Raspberry Crisp Recipe
Preheat oven to 375.
For the Filling:
1 Cup fresh blueberries
1 Cup fresh raspberries
1 teaspoon fresh lemon juice
1 tablespoon organic evaporated cane sugar
Sprinkle a little bit of flour on the fruit for thicker juices after it bakes.
{I made the filling in a separate bowl and then divided between two ramekins}
Crisp Topping:
1/2 cup gluten free rolled oats
3 tablespoons Flour mix {you can use oat flour, quinoa flour, or rice flour… or whatever GF flour mix you like}
3 tablespoons sucanat or packed dark brown sugar
1 T. ground cinnamon
2 tablespoons extra virgin coconut oil, melted (liquid)
For the filling {Mix dry ingredients together, then drizzle the coconut oil on top and then gently combine}
Spread evenly on top of fruit filling.
Bake in a 375 degree oven for 20 to 25 minutes bubbly around edges and topping is browned. Serve slightly warm and then top with Soy Delicious Vanilla Ice Cream! Yum!
