Blueberry Walnut Crisp
Move over blueberry pie! We have created an even better end of summer dessert. Besides being delicious, both the antioxidants in blueberries and the omega-3 fatty acids in walnuts help to support brain health. Wonderful served chilled or warm and of course, if you must, with a scoop of coconut milk ice cream.
2 cups blueberries
1/4 cup frozen orange juice concentrate
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon crushed ginger
1 cups walnuts
1/8 teaspoon kosher salt
1/2 teaspoon cinnamon
1 tablespoons coconut oil, melted
1 teaspoon maple syrup (optional)
Preheat oven. Blend walnuts, cinnamon, and salt in a food processor until finely ground. Add coconut oil and syrup and pulse until oil is mixed in.
Scrape the batter onto a cookie sheet. You can use a rubber spatula to smooth the batter evenly, but ultimately your fingers will be the best tool. Take your time smoothing and patting the batter out evenly. Make sure the edges are moist and fold again if necessary.
Bake for 15-20 minutes at 350 degrees. It should be light and crispy. Remove from oven. Gently lift the crisp onto a cooling rack and allow to cool to room temperature. (it's ok if it crumbles a bit)
Meanwhile place 1 cup of blueberries and 1/4 cup orange juice concentrate, cinnamon, ginger and vanilla in a sauce pan over medium heat. Once the mixture reaches a boil reduce heat and simmer for 10 minutes. Then remove from heat and process mixture in food processor until smooth. Then place mixture back on the stove with the rest of the blueberries. Allow to simmer for 5-10 minutes until the berries are very soft. Remove from heat and chill for 1-2 hours.
To serve place blueberry mixture into goblets and crumble walnut crust on top. Can also serve warm if desired.