The traditional dessert for a New England Lobster Bake is a blueberry pie. I'm cleaning it up and simplifying it with my healthy blueberry crisp. The crust of the crisp adds crunch while the sweetness of the blueberries adds a natural sweet component. We are in the throws of blueberry season so we need to take advantage of these super-food gems! This recipe is delicious on its own or serve à la mode.
2 pints fresh blueberries
1 T + 2 T arrowroot starch (divided)
2 T + ¼ c pure maple syrup (divided)
Juice of ½ lemon
1 c gf rolled oats
½ c pecans (chopped)
½ c almonds (sliced)
1 t cinnamon
2 T coconut oil (not melted)
Prepare an 8” x 8” ceramic baker with cooking spray. Preheat oven to 350°. In a mixing bowl, combine blueberries, 1 T of arrowroot starch, 2 T maple syrup and lemon. Pour blueberry mixture into ceramic baker and spread out evenly. In a separate mixing bowl, combine oats, 2 T arrowroot starch, ¼ c maple syrup, pecans, almonds, cinnamon and coconut oil. Mix well until all ingredients are incorporated – clean hands work well here! Crumble evenly onto blueberry mixture. Press down lightly with your hands. Cook for 30 minutes. Serve à la mode or on its’ own. I like to serve it with a scoop of DiNoci salty caramel dairy free dessert.