Blueberry Crisp with Pecan and Oat Crust
Ingredients
Filling
- 3 cups fresh blueberries
- 3 tbsp coconut sugar
- 2 tbsp tapioca starch
Crust
- 2 cups rolled oats (if gluten free use gluten free oats)
- 1.5 cups pecans
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/2 cup vegan marg or solid coconut oil
Preparation
Grease a 9-inch tart tin and preheat the oven to 180°C.
Mix blueberries, coconut sugar, and tapioca starch in a bowl for the filling and set aside.
Pulse oats, 1 cup pecans, and coconut sugar in a food processor until a fine crumb forms.
Transfer the crumb mixture to a bowl and stir in baking powder.
Add vegan margarine or solid coconut oil and rub with fingers to combine into a crumb.
Reserve 1/2 cup of the crumb for topping and press the remaining mixture into the tart tin.
Add the blueberry filling to the crust, ensuring not to include any liquid from the bottom of the bowl.
Chop the remaining 1/2 cup pecans and mix with the reserved crumb, then sprinkle over the top.
Bake for 25 minutes, then cover with foil and bake for an additional 20 minutes.
Allow the crisp to cool before serving.
Tips
Serve hot or cold with vanilla ice cream or dairy-free yoghurt for the best flavor.
