My gluten-free, dairy-free hubby has “VISIONS.” Before we fall asleep most nights, he rolls over and says … “Shneebee” or “Bubbs” or “Nummy” or one of my many other nick names 😉 “Do you think that tomorrow you could bake me INSERT CURRENT DESSERT CRAVING.” My answer usually depends how many baked good wishes I’ve already granted that week and how healthy we’ve been eating lately. Before we got married there was an unofficial vow taken that he could request up to three “sweet visions” a week … in his mind I think that was our most serious vow. And while life usually gets in the way of many dream desserts, I try to make sure the smell of something homemade, baking in the oven, wafts through our home at least once a week.
Fiscally Responsible Frozen Organic Blueberries
On a recent trip to Whole Foods I was looking for blueberries to turn Hubby’s berry crisp vision into an edible reality, but the organic blueberries were almost $5 per teeny tiny box, making each berry worth more than any self respecting berry should be. I try to buy all organic produce but it’s not always possible, so I usually try to follow this list at the very least, which shows what produce has higher levels of pesticide residue.
As tempting as it was to fork over $25 for enough fresh organic blueberries for my gluten free blueberry crisp … ha yeah right! I did what any resourceful Food Flirt would do and hightailed it over to the frozen section where I found a huge bag of organic blueberries for $11. Berry good, I’ll take ’em!
Here’s how it all went down during the late night iPhone 7 photo shoot …
Maple Syrup Drizzled
Lime Zest Grated
FOOD FLIRT FACT: A crisp and a crumble are pretty much the same thing … fruit on the bottom with a streusel-like topping, often using flour, oats, brown sugar and butter. A cobbler is fruit with a sweet biscuit topping, dropped in small scoops like a cobbled road. I’m partial to crisps with extra crumble and a lil’ Nada Moo dairy free ice cream on top that slowly melts down into the tart berries, delivering spoonfuls of sweet, creamy, berry crisp goodness … just saying.
Dry Ingredient Mise en Place
Gluten Free “Flourfall”
Blueberry Beauty Shot
Undercover Crumble Lover
‘Bout to Get Baked
Baked, Bubbled, Browned
Serves: 4-6 people | Time to Table: about 1 hour
- 4 cups fresh or frozen blueberries (organic if possible)
- 1/4 cup maple syrup
- 2 tablespoons cornstarch
- zest from 1 lime + juice from 1 lime
- 1 teaspoon vanilla extract
For Streusel Topping:
- 1 3/4 cup gluten free rolled oats (not quick cooking – I love Trader Joe’s brand)
- 1/3 cup coconut sugar (or brown sugar)
- 1/3 cup salted butter or dairy free margarine of your choice, extra cold (I love Miyoko’s Kitchen Vegan Butter)
- 1/4 cup almond flour (optional but gives a nice nutty flavor)
- 2 tablespoons gluten free flour (I use King Arthur or Cup4Cup Wholesome Flour)
- 1/2 teaspoon kosher salt
- 1 teaspoon ground ginger
- Preheat oven to 350°F.
- In medium mixing bowl, combine blueberries, maple syrup, cornstarch, lime zest, lime juice, vanilla and stir to coat berries. Set aside.
- Cut extra cold butter into small 1/2-inch cubes.
- In bowl of standing mixer, add oats, coconut sugar, butter pieces, almond flour, gluten free flour, salt and ginger. Using the paddle attachment mix on medium-low for 1-2 minutes, then medium-high until mixture begins sticking together and forming small crumbles.
- Using clean hands, squeeze crumble mixture together to form larger crumbles.
- Divide the blueberries into 4 ramekins (4 to 5 inches in diameter) or place them in one 8-9 inch baking dish or cast iron skillet.
- Top with a generous portion of oat crumble mixture, pressing down around edges to prevent berry juice from bubbling through too much. Sprinkle a little extra crumble on top.
- Bake in preheated oven for 25-35 minutes for ramekins and 35-45 minutes if using one baking dish, or until crumble mixture is a golden brown.
- Let cool for about 10 minutes before diving into the deliciousness that is this Gluten Free Blueberry Lime Crisp! I highly suggest serving with a large dollop of your favorite ice cream or whipped cream. For dairy free I love Nada Moo or CocoWhip by So Delicious!