~by Regan Jones, RD
I know what you're thinking: "Regan is a chocoholic."
I'll admit that these two recent posts would lead you to that conclusion.
But don't let all the baker's chocolate and cocoa going 'round fool you. I am a fruity dessert lover at heart. Give me an apple strudel, raspberry coffeecake, strawberry shortcake any day and I'll be your best friend. In fact, plum cake and peach cobbler were the first two desserts I learned to cook as a child.
And it's that child-grown love of fruit dessert cooking that inspired today's Sugar-Free Family feature:
Wild Blueberry-Lemon Crisp
Baked in the same general spirit as my beloved childhood cobblers, this version takes a bit of a less "bready" approach to the topping. By using a combo of coconut flour, almonds, flax and a wonderful gluten-free baking secret, tapioca, it's a hearty, crumbly topping that's a perfect play off the sweet filling inside.
And speaking of fillings, let me explain why I used two different kinds of blueberries. When I attended the Wild Blueberry harvest earlier this year (a trip sponsored by Wild Blueberries of North America), I was immersed in learning and tasting my way through all the wonderful qualities of wild blueberries, of which there are many (including higher fiber, more antioxidants, but most importantly, richer blueberry taste.) So when I first tested this recipe (and photographed it above), I used all wild blueberries. It tasted amazing, but was a little lacking on the "juices" at the bottom. I think because wild blueberries are smaller and more densely packed with all their wild blueberry goodness, you get slightly less juice to make up the saucy part. So the second time around, I used a combo of "regular" cultivated blueberries (the ones you'd find in your produce section) and wild blueberries.
Pure Crisp Perfection -- the right ratio of blueberry taste to blueberry sauce. I also added a touch of lemon extract to really make the blueberries pop. You could easily omit or use fresh zest instead. Let me know if you try either!
Lastly, a brief commentary on sharing a recipe with 6 grams of sugar in a Feature called "Sugar-Free Family." As I explained when I launched this new Feature, I avoid cane sugar for a number of reasons. But I don't eat a completely sugar-free diet, especially when it comes to the natural sugars found in fruits. My goal overall is to eat as little "added" sugar as possible, and most notably less cane sugar (for personal reasons that relate to my individual food sensitivities). The topic of Sugar: Good, Bad or Otherwise is increasingly a hotly debated one. And I'm not here to debate. I'm here to make yummy goodies that my whole family will love... without the use of added cane sugar. And this recipe definitely does just that!
And now, you tell me -- Fruity Dessert or Chocolate -- which do YOU prefer?
This Sugar-Free, Gluten-Free Wild Blueberry Lemon Crisp is the perfect summer dessert! Tweet this
No Sugar Added Wild Blueberry-Lemon Crisp
Makes 8 servings
- ½ quart (about ½ pound) frozen wild blueberries
- ½ quart (about ½ pound) blueberries
- ¼ teaspoon lemon extract
- 3 drops liquid stevia
- 2 tablespoons Swerve (or sugar, if preferred)
- ¼ cup coconut flour
- ½ cup Swerve
- ¼ cup quick-cooking oats
- ½ teaspoon Kosher salt
- ¼ teaspoon ground cinnamon
- ¼ cup butter
- ¼ cup sliced almonds
- 1 tablespoon tapioca flour (starch)
- 1 tablespoon flax meal (ground flax seeds)
Preheat oven to 350 degrees F.
Toss blueberries, lemon extract, stevia and Swerve in a small bowl; spoon into a 2-quart casserole dish or deep dish pie plate coated with cooking spray.
Combine coconut flour and remaining ingredients (through flax meal) in a food processor. Pulse until well combined.
Crumble over top of blueberry mixture. Bake at 350 degrees F for 30 minutes.