Cooking with Caroline: Plant-Based Blueberry Crisp

Step 1

Preheat oven to 375 degrees

Step 2

Zest a lemon with a zester, or fine cheese grater

Step 3

Fill a large baking dish with 7 cups of blueberries

Step 4

Squeeze the juice from the lemon over the blueberries evenly

Step 5

In a food processor, blend 1 cup of oats, ½ cup of almonds, flax seed, 1 tsp of sea salt, and 2 TBS of cinnamon

Step 6

In a bowl mix together (by hand), 1 cup of oats, ½ cup of almonds, ½ tsp of salt, ½ of the lemon zest (about 2 TBS), ½ cup of maple syrup or agave, and ¼ cup of water

Step 7

Drizzle the remaining maple syrup/agave (1/2 cup) over the berries in the baking dish

Step 8

Sprinkle berries (in this order) with the blended oat mixture, the wet oat mixture, ¼ cup of water, the remaining lemon zest, and 2 TBS of cinnamon

Step 9

Bake the crisp for 35 minutes (the blueberries should be bubbling)