I needed a quick, healthy, and simple dessert for a pot-luck. Sometimes trying to find a recipe actually takes longer than putting it together. The following recipe worked with the bonus of using maple syrup.
Blueberry Maple Crunch
The recipe called for cake/pastry flour but I switched to Loon Song spelt and also added about 1/2 cup of maple syrup to the crust. I also mixed in some sweet cherries and strawberries with the blueberries. To serve, top with yogurt or ice cream.
Oatmeal Cinnamon Crust:
3 cups rolled oats
1 cup cake/pastry flour
1/2 cup unsalted butter, melted
2 tsp. cinnamon
1/2 cup maple syrup (optional)
Blueberry Maple Filling:
1 egg
1 cup sour cream
3/4 cup maple syrup
3 Tbsp cornstarch
1 tsp cinnamon
4 cups fresh or frozen blueberries or other fruit
Preheat the oven 325°F.
1. To make the crust, combine oatmeal, cake flour, melted butter, if using maple syrup and cinnamon. Grease a 9” square pan and press half of the crust mixture over the bottom of the pan.
2. To make the filling, beat the egg with the sour cream. In a separate bowl, mix the maple syrup gradually with the cornstarch. Stir in the cinnamon. Stir in the sour cream mixture and the blueberries. Place the blueberry mixture on top of the crumb crust and sprinkle with the remaining crumbs.
3. Bake for about one hour. Serves 8.
