Fall Is Here!

I must start off with an apology.  I have been way too preoccupied since my last post to share the many recipes and meals I have been creating... school started, summer ended, and the beautiful weather has been calling.  In fact, it is calling right now, or at least the sunshine and a chair on the roof is, so instead of the usual story before a recipe you just get the recipe today (many of you are sighing in relief, I can hear you!)  I have been very excited to share it and could not find the time to write a good story to go with it.  Still none is coming and still the recipe sits.  So, here it is.  I hope you enjoy!

Blueberry (or Apple) Crisp/Crumble

For the Topping:

• 3 tablespoons unsalted butter, softened
• 1/4 cup cornmeal
• 1/8 cup arrowroot powder
• 1/2 cup almond flour
• 1 tbsp agave syrup (I don't use this)

For the Filling:

• 2 cups blueberries
• 1 tsp arrowroot powder (or flour)
• 1/2 teaspoon lemon juice
• 1 tbsp butter, cut into small pieces

Preheat the oven to 375 and butter a shallow baking dish.  Make the filling: Toss the filling ingredients in a bowl until everything is evenly dispersed.  Add to greased baking dish.






Make the topping.  I add all the ingredients in a bowl and mush together with my (clean) hands. Work it all through until evenly moistened.  Crumble/squeeze handfuls of the crumble mixture on top of the fruit in the dish and place in oven.







Bake until golden and bubbly, 40 to 45 minutes, but let sit 10 minutes before serving. Top with whipped cream or ice cream if desired.  If you want the apple crisp, just change the filling to two cups of cubed apples (with or without skin), sprinkle with cinnamon, and do everything else the same.  This is healthy, delicious, and easy to make!

***This has been an R&E original!