The sun is shining, the leaves are changing, my fall decor is up and I'm enjoying the smell of blueberry crisp filling up my house. I'm anxious to begin experimenting with soups and more crisps with all of my favorite fall foods.
Apples, pears and squash, oh my!
But today, today I had blueberries.
And a delicious recipe from purely elizabeth.
blueberry granola crisp (gluten-free, vegan)
3 c blueberries, fresh or frozen (I used fresh)
juice of 1/2 lemon
1/2 coconut sugar
3 t cinnamon
2 T arrowroot powder
2 c purely elizabeth blueberry hemp granola
2 T coconut oil
Preheat oven to 350 degrees. In a large bowl, toss blueberries, sugar, lemon juice, cinnamon and arrowroot powder. Spread the mixture in a tart dish. In a small bowl, combine the granola with the melted coconut oil. Sprinkle the topping over the blueberries and bake for 20 minutes, or until the topping is golden and the filling is bubbling.