LIVING FREE HEALTH AND LIFE

Naturally Sweetened Blueberry Crisp

• 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

1. Preheat oven to 350 degrees.
2. In pan on stove, combine apple juice concentrate and tapioca (corn) starch.  Whisk until dissolved.
3. Cook over medium heat until thickened.
4. Add lemon juice and cinnamon.  Stir to blend.
5. Place blueberries in large bowl.
6. Pour apple juice mixture over blueberries and toss to coat well.
7. 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.
8. Place blueberries in a sprayed 9 x 13 pan, scraping out bowl clean.
9. Place topping on top of blueberries evenly.
10. Bake in preheated oven for 30 minutes or until filling is bubbly.