Filling 6 cups fresh blueberries, rinsed, gently dried 1 tablespoon arrowroot powder or cornstarch 1/4 cup SugarLeaf™ Juice of a lemon, divided Pinch salt Crisp Topping 1/4 cup whole wheat pastry flour 1 cup rolled oats 1/2 cup sliced almonds 1/4 cup SugarLeaf™ 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons butter, room temperature, cubed 2 tablespoons water
Methods:
Preheat oven to 177°C. Toss blueberries with arrowroot powder, SugarLeaf™, juice of half a lemon and salt. Set aside. In a large bowl, combine flour, oats, almonds, SugarLeaf™, cinnamon, nutmeg and salt. Add cubed butter and mix together until crumbly and oats look absorbed. Add water and the juice of other half of the lemon. Stir into mixture. Pour blueberries into a 9″ x 13″ baking dish and spread evenly. Top with crisp mixture and spread evenly over the blueberries. Bake 30-40 minutes until blueberries are bubbling and crumb topping is golden brown.
