Blueberry crisp for dinner (recipe!)

Blueberry crisp for dinner (GF/DF/EF recipe included)

Blueberry crisp for dinner (GF/DF/EF recipe included)

Blueberry crisp for dinner (GF/DF/EF recipe included)

Blueberry crisp for dinner (GF/DF/EF recipe included)

Blueberry crisp for dinner (GF/DF/EF recipe included)

Blueberry crisp for dinner (GF/DF/EF recipe included)

Blueberry crisp for dinner (GF/DF/EF recipe included)

Blueberry crisp for dinner (GF/DF/EF recipe included)

Blueberry crisp for dinner (GF/DF/EF recipe included)

Blueberry crisp for dinner (GF/DF/EF recipe included)

This weekend we made our annual pilgrimage to the non-spray blueberry farm 1 1/2 hours from home.

Each time we make the long drive there I put "grow blueberries" (with lots of asterisks in front) on my farm to-do list. But then each year (like the one before) mid-summer rolls around again and with no blueberry bushes at home, we set out once more.

This time my mom went with us and braved the 90 F day to pick berries with the kids and I for a couple of hours. We came home hot and tired, but with thirty-some pounds of berries to eat, jam, and freeze.

I even managed to keep all of my "kerplink, kerplank, kerplunks" inside while my almost teenager picked once more into a small tin pail.

(You're welcome, Sage.)

But the best part came when we got home.

Back in the kitchen, we did what we always do after picking: we made a fruit crisp for dinner.

Blueberry crisp for dinner (GF/DF/EF recipe included)

It's our tradition. Every time we go fruit picking we have crisp (or cobbler or crumble, depending on where you hail from) for dinner.

No meat, no veggies – just dessert. These small but significant traditions are the things I hope they remember.

I know that I will.

Blueberry Crisp Recipe (EF/DF/GF/Vegan)

Ingredients
Fruit Layer
  • 5 C fresh or frozen blueberries
  • 1/2 to 3/4 C maple syrup, depending on tartness of your blueberry variety
  • 2 Tbsp tapioca flour
  • 2 tsp vanilla
  • 2 tsp grated fresh ginger root (optional)

Crisp Topping

  • 1/2 C coconut sugar
  • 1/3 cup tapioca flour
  • 1 1/4 cup gluten free oats or chopped nuts
  • 1/2 cup almond flour
  • pinch salt
  • 1/2 cup melted coconut oil

Process

Preheat oven to 350 F.

Generously butter a 9×13 baking pan.

Combine all fruit layer ingredients in a large bowl.

Taste for sweetness then transfer to prepared baking pan.

Combine topping ingredients and crumble over berries.

Bake for 55 minutes or until topping has become a lovely and toasty brown.

 Top with sour cream, yogurt, coconut yogurt, or vanilla ice cream (recipe here for a great, simple, homemade vanilla). So good.

 

You can find my other blueberry recipes through the links below!

Blueberry Buttermilk Ice Cream

Blueberry Jam (three ways)

 

4 thoughts on “Blueberry crisp for dinner (recipe!)

  1. Robin says:

    Well this mama couldn’t keep her “kerplink, kerplank, kerplunk!” to herself. I laughed at myself without even glancing to look at the faces of my boys (4 and 6). We picked in the rain this week! Hooray for rain is all I have to say! Happy days of abundance to you and yours, full is an understatement for this time of year. many thanks for your space here.

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