Free Online Recipes
|

Sign Up login
 
 

tart- blueberry crisp Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     tart- blueberry crisp

Category   Breakfast - Brunch
Sub Category   None

Ingredients
fillng
2c blueberries
1 tbs maple syrup
2tsp tapioca starch
crust
1c almond flour
3/4c oats
1/4c maple syrup
 
1tsp aluminum-free baking powder
1/2 tsp pink himalayan sea salt
5tbs coconut oil
2tbs chopped pecans

Instructions
Preheat the oven to 350F and line a baking pan with parchment paper. Set aside. Add blueberries, maple syrup, and tapioca starch to a medium bowl and toss until coated. Set the blueberries aside while you make the crust. Add the almond flour, oats, maple syrup, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
Remove a heaping 1/2 cup of the crumbs for the topping and pour the remaining crumbs into the prepared tart pan. Press the dough evenly into the pan. Pour the blueberries over the crust, making sure the juices stay behind in the bottom of the bowl. Add the chopped pecans to the remaining crumble and sprinkle evenly over the top of the berries. Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before slicing into wedges and serving. Store leftovers in the refrigerator.


Originally Submitted
3/13/2019





0 Out of 5 from 0 reviews

You can add this tart- blueberry crisp recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.