This summer we moved out of our apartment and decided to become nomads for three months while we searched for the perfect home. Not having a good kitchen to cook in during that time was hard but we finally found our dream home and have settled in. At the end of our nomadic adventure, Quentin and I spent some time in Maine – my family home and the birthplace of my love for cooking. Picking fresh herbs in my parent’s garden every night was delightful. The biggest highlight was taking Quentin blueberry picking! He ate almost a whole quart before we were done but with what was left over, I decided to make Blueberry Oat Crisp. I swapped out the customary butter with coconut oil and used only a small amount of sugar.
For the Topping:
½ cup whole wheat flour
½ cup of old-fashioned oats
½ cup of brown sugar or coconut sugar
¼ teaspoon of salt
¼ teaspoon of cinnamon
½ cup of coconut oil or olive oil
For the Filling
4 cups of Blueberries
¼ cup of brown sugar or coconut sugar
1 tablespoon of arrowroot powder
Preheat oven to 350 degrees. Mix all of the ingredients for the topping in a food processor and pulse until you get a crumbly texture. Set aside. Mix all the ingredients for the filling together in a baking dish or pie dish and then cover with the topping. Bake for 30 minutes or until the crust is golden.