I love to make cobblers and fruit crisps. They’re easy to do, and you can make most of them with your favorite fruit. Big juicy blueberries and peaches are my choices. Since fresh peaches aren’t available this time of year I am using the Superfood, blueberries! Give this Blackberry Crisp a try, it has an intense blueberry flavor that’s juicy and not too sweet. There is no processed sugar and slightly sweetened with organic pure maple syrup.
Serve with Dairy-Free ice Cream or Frozen Yogurt I love the sensation when I take my first bite of the warm cobbler with the cold melting ice cream.
4 TO 6 SERVINGS
1 tablespoon of Sunflower or Safflower oil
2 cups of Flourish Premium Maple Crunch Granola
1/4 cup whole wheat flour
1/4 cup of organic pure maple syrup
1 Tablespoon of unsalted melted butter
6 cups organic blueberries
3 tablespoons cornstarch
1 Tablespoon of fresh lemon juice
Pre-heat the oven to 350F.
Coat a10″ cast iron skillet with Safflower or Sunflower oil on the bottom and sides of the skillet, set aside
Whisk together the granola, and flour in a bowl. Make a well and pour in the syrup and melted butter and mix together well
In a separate bowl Toss 5 CUPS of blueberries with the cornstarch until completely coated, add the lemon juice, and mix well. SAVE 1 CUP OF THE BLUEBERRIES TO ADD WHEN THE CRISP COMES OUT OF THE OVEN
Transfer the blueberry filling to the oiled10″ cast iron skillet
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