CLASSIC BLUEBERRY CRISP
Ingredients
Filling:
- 900 g (6 cups) fresh blueberries
- 80 g (⅓ cup) maple syrup or honey
- 30 g (¼ cup) cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Crisp Topping:
- 120 g (1 cup) rolled oats (GF if needed)
- 60 g (½ cup) almond flour
- 100 g (½ cup) coconut sugar or brown sugar
- 115 g (½ cup) cold butter, cubed (or coconut oil for vegan)
- ½ tsp cinnamon
Instructions
1. Prep Filling:
Toss blueberries with maple syrup, cornstarch, lemon juice, and vanilla. Pour into 20cm x 20cm (8″x8″) baking dish.
2. Make Topping:
Pulse oats, almond flour, sugar, butter, and cinnamon in food processor until crumbly (or mix by hand).
3. Bake:
Sprinkle topping over berries. Bake at 190°C (375°F) for 35 mins until bubbling and golden. Cool 15 mins.
RHUBARB CUSTARD TART
Ingredients
Crust:
- 200 g (2 cups) almond flour
- 60 g (¼ cup) maple syrup
- 60 ml (¼ cup) melted coconut oil
- Pinch salt
Filling:
- 450 g (3 cups) rhubarb, sliced 1cm thick
- 3 large eggs
- 120 ml (½ cup) heavy cream (or coconut cream)
- 100 g (½ cup) sugar
- 1 tbsp cornstarch
- 1 tsp vanilla
Instructions
1. Make Crust:
Mix almond flour, maple syrup, coconut oil, and salt. Press into 23cm (9″) tart pan. Freeze 10 mins.
2. Pre-Bake Crust:
Bake at 180°C (350°F) for 10 mins. Cool slightly.
3. Prepare Filling:
Whisk eggs, cream, sugar, cornstarch, and vanilla. Arrange rhubarb in crust. Pour custard over.
4. Bake:
Bake 30 mins at 160°C (320°F) until custard sets. Cool completely.
Extra Tips
Blueberry Crisp Hacks:
- Swap blueberries for blackberries or peaches
- Add 2 tbsp minced crystallized ginger to filling
- Nut-Free: Replace almond flour with oat flour
Rhubarb Tart Twists:
- Add 1 cup sliced strawberries to rhubarb
- Vegan: Use silken tofu instead of eggs + coconut cream
- Citrus Zing: Add 1 tbsp orange zest to custard
Time Savers:
- Use store-bought GF granola for crisp topping
- Pre-bake tart crust 2 days ahead
FAQ's
Q: Can I use frozen fruit?
Crisp: Yes. Use frozen berries without thawing (add 5 mins bake time).
Tart: Thaw rhubarb first; drain excess liquid.
Q: How to prevent soggy crisp topping?
Bake filling 10 mins first, then add topping.
Q: Why did my tart custard crack?
Overbaking! Remove when center jiggles slightly. Cool slowly in oven with door ajar.
Q: Gluten-free crust alternatives?
Crisp: Certified GF oats
Tart: Almond flour is naturally GF (check for cross-contamination)
Q: Storage & reheating?
| Dessert | Fridge | Freeze | Reheat |
|---|---|---|---|
| Crisp | 3 days | 3 months | 180°C (350°F) 15 mins |
| Tart | 4 days | Not recommended | Room temp |
