Sweet wild blueberries are topped with a maple-oat crumble that’s baked until golden in this crisp. Enjoy the crisp paired with a generous scoop of banana ice cream or eat it by itself.
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Wild Blueberry Crisp With Banana Ice Cream
Banana ice cream (optional):
Preheat the oven to 350°F/180°C.
Combine the wild blueberries, lemon juice, lemon or orange zest, maple syrup, vanilla, and arrowroot powder in a large bowl and mix until well combined. Pour into a 9-inch square baking dish or cast-iron skillet. Set aside.
Combine the rolled oats, cinnamon, and cardamom (if using) in a medium bowl. Pour in the maple syrup. Stir until well combined.
Layer the oat mixture over the berry mixture. Bake until the berries are bubbling and the topping is browned, 40 to 45 minutes. Remove the crisp and let cool for at least 15 minutes. Serve warm or at room temperature.
To make the banana ice cream, place the frozen bananas and water or orange juice in a blender and blend until smooth, scraping down the sides and adding more liquid as needed. Alternatively, you can place just the frozen bananas in a food processor without any liquid and process until smooth. Serve immediately with the crisp, or make ahead and freeze for at least 2 hours for a firm ice cream, and then serve with the crisp.
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Categories: Fat Free, Nut and Seed Free, Desserts, Ice Cream, Baking, Fruit Desserts, Kid Friendly
This item posted: 17-Mar-2023
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