Posts tagged ‘Blueberries’

BRITISH: Easy Fruit Crumble

Even though my food allergies aren’t as bad as they once were, I keep going back to this recipe for blueberry crisp from Allergy Cooking with Ease when it’s blueberry season.

  • 4 cups fresh blueberries or 1 pound frozen blueberries
  • 1 cup sugar, divided
  • 1/4 cup arrowroot or tapioca flour
  • 2 to 6 TBSP water, divided
  • 1 cup rolled oats or millet flakes, uncooked
  • 1 tsp cinnamon
  • 1/4 cup oil
  1. Combine 1/2 cup of the sugar with the arrowroot or tapioca flour and stir them into the fruit in an 8″ by 8″ baking dish. If you are using fresh fruit, sprinkle 4 TBSP water over the blueberries.
  2. In a small bowl, combine the oats or millet with the rest of the sugar and the cinnamon. Stir in the oil until the mixture is crumbly. Stir in 2 TBSP of water. Sprinkle the mixture on top of the fruit.
  3. Bake at 325 for around 40 minutes or until the topping is slightly browned and crispy.

August 15, 2010 at 11:23 am Leave a comment


I think that if I post any more recipes from Simply in Season, I just may be in trouble. This is my variation on their recipe.


  • ¾ cup spelt flour
  • ¾ cup kamut flour
  • 1/3 cup fructose or sweetener of your choice
  • 1 TBSP baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 ½ cups blueberries
  • 1 tsp lemon peel
  • 1 egg
  • ½ cup soymilk
  • ¼ cup Earth Balance margarine


  • ¼ cup fructose or sweetener of your choice
  • 1/3 cup spelt flour
  • 1/3 cup walnuts or other nuts (chopped)
  • 2 TBSP Earth Balance margarine
  • 1 tsp ground cinnamon

1. 1. Combine the flour, sweetener, baking powder, cinnamon, and salt in a large bowl.

2. 2. Gently fold in the blueberries and lemon peel.

3. 3. Whisk together the egg, milk, and margarine in a small bowl. Add to flour mixture and stir carefully. Batter will be stiff. Spread into greased 8 x 8-inch baking pan.

4. 4. Mix together the ingredients for the topping until crumbly and sprinkle over batter.

5. 5. Bake in preheated oven at 425˚F until top is light golden brown, 20-25 minutes. Serve warm or at room temperature. Try it with warm milk poured on top.

August 27, 2009 at 10:49 am Leave a comment

WORLD: Spelt Pancakes

This is what we ate for breakfast on Jeff’s birthday this year. Happy Day, Yubo. I miss you.

1 cup spelt flour
3 TBSP sugar or an equivalent
2 1/4 tsp baking powder
1/4 tsp salt
2 1/2 TBSP margarine, melted
3/4 cup soymilk
1 egg
1/2 cup blueberries

1. Mix all of the dry ingredients together with the blueberries.
2. Mix the liquids together.
3. Combine everything and make some awesome-o pancakes.

June 1, 2006 at 11:37 am Leave a comment