Some of my fondest memories include my mom’s freshly baked fruit crisps. If there were one type of dessert that I could eat for the rest of my life, this would be it. No chocolate or cake for me. This is an updated, hassle-free version of my mom’s recipe, where the fruits can easily be swamped for whatever is in season.
BLUEBERRY GRANOLA CRISP
3 cups blueberries, fresh or frozen
1/2 cup coconut sugar
1/2 lemon, juiced
3 tbsp cinnamon
2 tbsp arrowroot powder
2 cups of Purely Elizabeth Ancient Grain Granola
2 tbsp of coconut oil or vegan butter
Preheat oven to 350°F. In a large bowl, toss blueberries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 15 minutes, or until the topping is golden and the filling is bubbling. Serve with coconut-based ice cream.