Healthier Blueberry Crisp (+ Fermented Blueberries)

Healthier Blueberry Crisp

Bluebs! …as my friend endearingly calls them.  It’s blueberry season, and since I’m now hooked on fermenting fruit– check out this post on how I fermented strawberries — I had to try it with blueberries!  The turned out even better than the strawbs!  I also came across an incredibly simple, quick, and healthier version of a blueberry crisp that I’m excited to share.  I brought it to a BBQ and folks loved it!  It’s adapted from pinch of yum, and also happens to be gluten-free and vegan.  With 4th of July just around the corner, both of these would be wonderful to share at picnics or grill-outs!

Healthier Blueberry Crisp

We’ll start with the fermented blueberries–all you need is a few ingredients and 2 days of (hands-off) time.  I followed the same recipe and technique as the fermented strawberries I made a few weeks ago, check it out here.

Fermented Blueberries

I also used the super cool, no-brainer, easy-to-use Kraut Source fermenting lid.  It’s a device that attaches to your wide-mouth mason jars and has a spring-loaded metal plate that pushes the contents down below the liquid line…so smart.  Cucumbers are now in season and I can’t wait to make REAL pickles using this!

Back to the bluebs.  Similar to the strawberries, the liquid (or brine) that results from the fermentation is DELICIOUS.  I made a cocktail with the blueberry brine, gin, and a squeeze of lemon juice…sort of a mash-up of gin & juice meets gin & tonic.  Garnish it with a few of the blueberries and a leaf or two of mint and it’s totes legit ya’ll.  {Sorry I didn’t take a photo of the drink…the drink was drank before I thought to do that, whoopsies.}

After the 2-day fermentation, you can store the jar of berries in the fridge for 1 – 2 months.  Use them to top yogurt, ice cream, or as I’ve done, waffles…and be sure to pour on some of the brine in place of syrup!  You could also layer them into a summer berry trifle or toss them into a salad and use the brine to make a vinaigrette.

Fermented Blueberries

Onto the crisp.  It’s just 5 minutes of prep, about 30 minutes of baking, and then .2 seconds of shoving it in your face.  The blueberries are added to a greased baking dish…no sugar, just the bluebs straight up.  Mix together the topping — oats, nuts, coconut flakes, spices, maple syrup and olive oil — then cover those berries up like a naked booty in the middle of winter.  Pop it in the oven for half-an-hour…

Healthier Blueberry Crisp

…then get up close and personal with it.  Add some ice cream, some nicecream, a dollop of yogurt or whipped coconut cream and you’ve got a healthier dessert that no one will know is “goodish” for them.  Happy 4th of July!

Healthier Blueberry Crisp

Healthier Blueberry Crisp

  • Servings: 8
  • Difficulty: easy
  • Print
coconut oil (for greasing pan)

4 cups blueberries
1 cup old-fashioned oats
3/4 cup chopped raw cashews (unsalted)
1/4 cup raw sunflower seeds (unsalted)
1/2 cup almond meal (ground almonds)
1/2 cup unsweetened shredded or flaked coconut
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander
1/3 cup extra virgin olive oil
1/3 cup real maple syrup or honey
sugar for dusting top, optional

Preheat oven to 350 degree F.  Grease an 8″ x 8″ square baking dish with the coconut oil, then add berries.

In a large bowl, mix together the oats, cashews, sunflower seeds, almond meal, coconut, salt, cinnamon and coriander.  Add the olive oil and syrup and stir to combine.

Spread the oat mixture over the berries and sprinkle the top with sugar, if using.  Bake for 25 – 35 minutes, until the top is browned and crisp–as it cools it will continue to crisp up a bit.  Enjoy!

*Recipe adapted from pinch of yum

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