Tag Archives: blueberry

Blueberry Rhubarb Crisp Recipe

Rhubarb Blueberry CrispI’m terrible. I never remember birthdays, anniversaries, or important holidays like Groundhog Day. So, it’s fitting that I’m writing my 1 year blog anniversary post a little late. (Or slightly early?) All I know is that Kingfield Kitchen is more or less 1 year old. To celebrate, I made Blueberry Rhubarb Crisp.

My first recipe post on this blog was the most basic blueberry crisp. At the time I had just moved, my kitchen was filled with a pile of boxes, and I was trying to get my interest in blogging back. (My first food blog was Eating Clean Recipes. If you like my recipes on Kingfield Kitchen, check out over 100 healthy recipes on that site.) Baking that basic blueberry crisp was the first step in making Kingfield Kitchen my easy healthy recipe blog.  One year later, I’m sharing this better than basic fruit crisp. It has a lightly sweetened filling of fresh blueberries and rhubarb. The crisp topping is made with oatmeal, oat flour and coconut oil, and can easily be made gluten free.

Berry Rhubarb CrispRhubarb Blueberry Oatmeal Crisp Recipe
2 cups sliced fresh rhubarb
2 cups fresh blueberries
3 tablespoons granulated sugar
1 tablespoon tapioca flour (tapioca starch)
Oatmeal Crisp Topping:
1 cup old fashioned rolled oats (gluten free, if needed)
1/4 cup oat flour (gluten free, if needed)
3 tablespoons packed dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
3 tablespoons melted (liquid) coconut oil
1 tablespoon water

Preheat oven to 350 degrees F.

For filling, in a large bowl combine rhubarb, blueberries, granulated sugar and tapioca flour; stir gently to coat. Place fruit mixture in a 9-inch round pie plate.

For topping, in a medium bowl combine oats, oat flour, brown sugar, cinnamon, ginger and salt. Add melted coconut oil and water; stir until crumbly. Sprinkle topping over fruit mixture.

Bake for 45 to 50 minutes until bubbly around the edges and topping is browned. Let cool for at least 1 hour. Serve slightly warm or completely cooled.

Makes 4 servings

-To make gluten free fruit crisp, be sure to use gluten free oats and gluten free oat flour. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-This recipe is very lightly sweetened, especially for a rhubarb dessert. If you prefer sweeter desserts, add an extra 1 to 2 tablespoons granulated sugar to the filling. (More sugar will make the filling juices thinner, so you may want to add another tablespoon of tapioca flour.)
-The filling is slightly thickened with tapioca flour. It’s important to bake the crisp long enough to get the filling hot and bubbly to activate the thickening power of the starch.

Blueberry Rhubarb CrispMore Fruit Crisp Recipes:
Vegan Apple Crisp
Mixed Berry Oatmeal Crisp
Fresh Peach Oatmeal Crisp from Eating Clean Recipes
Triple Berry Crisp from Simply Sissom

Blueberry Smoothie with Oats and Greek Yogurt Recipe

Blueberry Oatmeal SmoothieThis is my post-vacation-time-to-eat-better-power-breakfast-smoothie. Packed with good things like Greek yogurt, blueberries, almond butter and a few spoonfuls of oats, it’s a satisfying way to get back on track.

Blueberry Smoothie with Oats and Greek Yogurt Recipe
1/2 cup unsweetened almond milk or water
2 tablespoons uncooked plain oatmeal (I used gluten free quick oats)
1 tablespoon natural almond butter
1/2 cup plain Greek yogurt (I prefer full fat or 2%)
1 cup frozen blueberries
Natural sweetener, if desired

Add almond milk, oatmeal, almond butter, Greek yogurt and frozen blueberries to a blender container. Cover and blend until smooth. Taste and sweeten as desired.

Makes 1 big or 2 small smoothies (1 3/4 cups total)

Tip: Be sure to blend well to fully incorporate the oats. If needed, add 1/4 cup additional almond milk for easier blending.
Blueberry Oat Smoothies

Product Link:
Get a Vitamix Blender with Free Shipping Code (I use a Vitamix.)

Gluten Free Blueberry Muffin Recipe

Gluten Free Blueberry MuffinThere’s nothing better than a homemade muffin bursting with blueberries. This gluten free version of a classic blueberry muffin is lightly sweetened, incredibly moist and full of berries. It’s what your weekend breakfast has been missing.

The gluten free flour mix in this recipe is made by combining almond flour and tapioca starch. For best results, use a finely ground almond flour.

Gluten Free Blueberry Muffin Recipe
1 cup almond flour (almond meal)
1/4 cup tapioca flour (tapioca starch)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1 large egg, lightly beaten
2 tablespoons organic evaporated cane sugar
1 tablespoon melted virgin coconut oil
1/4 cup unsweetened applesauce
1/2 teaspoon pure vanilla
3/4 cup frozen blueberries (do not thaw)

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners. In large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In medium bowl mix egg, sugar, coconut oil, applesauce and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in frozen blueberries.

Divide batter among muffin cups. Bake 25 to 30 minutes or until tops are browned. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins
Almond Flour Muffins
-Be sure to use nonstick muffin papers or the muffin bottoms may stick to the paper.

-This recipe is very lightly sweetened. If you prefer sweeter baked goods, try increasing the sugar by a tablespoon or two.

-If you opt to use fresh blueberries instead of frozen, the bake time should be less. Check the muffins at least 5 minutes earlier.

-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
Gluten Free Blueberry Muffin
More Almond Flour Muffin Recipes:
Almond Flour Pumpkin Muffin
Almond Flour Banana Muffin

The Most Basic Blueberry Crisp Recipe

Basic Blueberry CrispMy kitchen is a mess. I recently moved, and have boxes of kitchen equipment and appliances piled high, waiting to be unpacked. Sounds like the perfect time to bake, right?

Amidst the mess I ended up making the most basic blueberry crisp recipe. This blueberry crisp is so simple, it can be made with a poorly stocked pantry. No brown sugar or sucanat? White sugar will do. No cinnamon? No bother, I love baking with 5 spice powder. No coconut oil? Thank goodness for butter…and these simple little berry crisps.

Basic Blueberry Crisp Recipe
Blueberry Filling:
2 cups (1 pint) fresh blueberries
1 teaspoon sugar
1 teaspoon fresh lemon juice
Crisp Topping:
3/4 cup old fashioned rolled oats
2 tablespoons sugar
1/2 teaspoon Chinese 5 spice powder
pinch kosher salt
2 tablespoons melted butter

Preheat oven to 375 degrees F. Place blueberries in a medium bowl. Sprinkle with 1 teaspoon sugar and lemon juice; stir. Divide blueberry mixture between four 6- to 8-ounce ramekins. Place ramekins on a shallow rimmed baking sheet.

For crisp topping, in a small bowl combine oats, 2 tablespoons sugar, 5 spice powder and salt. Drizzle melted butter over oat mixture; stir well. Spoon oat mixture over blueberries in ramekins.

Bake for 20 to 25 minutes until bubbly around edges and topping is browned. Serve slightly warm or completely cooled.

Makes 4 servings
Individual Blueberry Crisp
Tip: The berry filling will be thin right out of the oven. The juices will thicken once the crisp cools.