Naturally Sweetened Blueberry Crisp
Ingredients:
- 1 1/2 cups (12 oz. can) thawed, apple juice concentrate
- 2 T. tapioca starch (or corn starch)
- 1 tsp. lemon juice
- 1 tsp. cinnamon
- 6 cups frozen or fresh blueberries
- Topping:
- 1/4 cup canola oil
- 1/3 cup honey (or agave nectar)
- 1/2 cup chopped pecans (optional)
- 1/2 cup brown rice flour or wheat flour
- 2 cups gluten free rolled oats or regular oats
Directions:
- Preheat oven to 350 degrees.
- In pan on stove, combine apple juice concentrate and tapioca (corn) starch. Whisk until dissolved.
- Cook over medium heat until thickened.
- Add lemon juice and cinnamon. Stir to blend.
- Place blueberries in large bowl.
- Pour apple juice mixture over blueberries and toss to coat well.
- To make topping, place oil, honey (or agave), pecans (if using), and flour and oats of choice in a bowl. Toss and coat to cover all dry ingredients.
- Place blueberries in a sprayed 9 x 13 pan, scraping out bowl clean.
- Place topping on top of blueberries evenly.
- Bake in preheated oven for 30 minutes or until filling is bubbly.
