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Blueberry Crisp
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Ingredients (use vegan versions):
- 12 oz. frozen apple juice concentrate
- 3 tablespoon cornstarch
- 1/2 teaspoon coriander
- 1/2 teaspoon cardamom
- 6 cups blueberries (fresh or frozen)
- 3 tablespoon olive oil
- 1/3 cup vegan maple syrup
- 1/2 cup chopped pecans
- 1/2 cup whole wheat flour
- 2 cups quck rolled oats
Directions:
Combine thawed apple juice concentrate and cornstarch. Whisk
together until completely dissolved. Cook until thickened.
Stir in coriander, cardamom and blueberries. Place the
mixture in a 9" by 13" pan. Prepare the crumb topping by
mixing the oil and honey. Add chopped nuts, flour and oats.
TOSS well, coating all dry ingredients with the oil and
honey mixture. Sprinkle the crumb topping evenly over the
fruit. Bake in 350 degree oven for 30 to 40 minute, or
until topping is golden and the filling is bubbling. Serve
warm with whipped topping. (Admin note: HipWip is vegan.)
Nutrients per serving: Calories 284. protein 4.46, total
fat 7.67 g., Vitamin C 42 mg (Protein 6% of calories,
Carbohydrates 71% of calories, Fat 23% of calories)
Serves: 10
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