• 1/4 cup SugarLeaf®
  • 6 cups blueberries, fresh, rinsed, gently dried
  • 1 Tbsp. arrowroot powder or cornstarch
  • Juice of a lemon, divided
  • Pinch salt
  • Crisp Topping
  • 1/4 cup SugarLeaf®
  • 1/4 cup whole-wheat pastry flour
  • 1 cup rolled oats
  • 1/2 cup almonds, sliced
  • 1/2 tsp. cinnamon, ground
  • 1/4 tsp. nutmeg, ground
  • 1/4 tsp. salt
  • 2 Tbsp. butter, room temperature, cubed
  • 2 Tbsp. water
  • Directions

    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 the other half of the lemon. Stir into mixture.

    Pour blueberries into a 9-by-13-inch 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.

    Nutrition Facts

    • Per serving: 1
    • Calories: 207
    • Carbs: 34g
    • Fats: 7g
    • Protein: 5g
    • Sodium: 355mg
    • Sugars: 12g

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