Welcome to Spring!
As I say this there is a blizzard and well over a foot of snow outside my window.. so welcome to spring in Colorado!
It can get frustrating here bouncing between gorgeous sunny days and cold snowy days, but the remedy when stuck inside is a warm, cozy dessert with springtime berries and flair! This recipe will be perfect hot and gooey on a day like today, and then chilled straight out of the fridge on a sunny afternoon (which here would likely be tomorrow;)
This is a low sugar dessert that is not low in flavor. The sweetness of the blueberries are hinted with the floral essence of lavender creating the perfect team for a spring time dish. Not only do you get to enjoy a dessert but you also can enjoy all the health benefits of blueberries, like Vitamin C, fiber, and antioxidants. Read more about the health benefits of blueberries here.
This dessert is free of all that bad junk, don't feel too guilty if you end up eating the whole pan!
Blueberry Lavender Crisp
Filling:
5 cups blueberries (fresh or frozen)
5 dates, minced
2 tbsp raw honey
1 tbsp dried lavender
1/8 tsp sea salt
2 tsp gelatin
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Preheat oven to 350
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In saucepan on stovetop add berries, dates,honey, lavender and salt, heat on low
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Allow to simmer for 5 minutes until blueberries are soft, crush berries slightly to remove juices
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Sprinkle gelatin on top of berries and whisk to combine well, continue cooking 1 more minute
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Remove from pan and spread in small casserole dish or pie pan
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Top with crisp topping and Bake in oven until top is lightly browned, about 12-15 minutes
Topping:
¼ cup coconut flour
¼ cup almond flour
¼ cup walnuts
¼ cup pecans
2 tbsp coconut oil
1 tbsp honey
1 tsp sea salt
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Combine ingredients in food processor, until well mixed and slightly chunky
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Sprinkle evenly over blueberry mixture