Well…It’s official, school has started, and I am not happy about it on so many levels. First, being a parent of a student is more work than being a student (at least I think it is :)? I was genuinely surprised at how much work it is (and my oldest is only starting first grade)…didn’t we (as adults) graduate from school so we would be done with homework…forever :).
Second, first grade is weirding me out. I don’t love my little girl being gone all day. I miss her, and worry about her, and have all those emotions that us moms get. Am I the only one out there that is having a harder time with first grade than with Kindergarten?
Finally, I am also not ready to give up on summer. I LOVE fall, but fall means winter is just around the corner…and I don’t love winter…so I like to hang on to summer as long as possible, just to stall winter! In my attempts to stall winter, I made this super delicious summertime dessert – – and guess what, I think it is working. I think I am stalling winter – at least for a little while.
Regardless of your motives, I highly recommend you whip up this super simple and delicious Blueberry Crisp dessert. It is made with all natural ingredients, is paleo and vegan friendly, is full of all sorts of nutrients and antioxidants, and taste divine (not to mention it helps stall winter)!!! This crisp is LOADED with blueberries, which I think is fabulous…but if you like a more even blueberry to crust ratio, feel free to decrease the filling ingredients by half and watch your baking time.
- 6 cups blueberries (fresh or frozen)
- 1/3 cup Coconut sugar
- 1/2 Tbsp lemon juice (approx 1/2 a lemon)
- 1/2 Tbsp lemon zest
- 1 Tbsp arrowroot powder
- pinch of salt
- 1 cup almond flour
- 1/2 cup nuts, chopped (I used pecans)
- 2 Tbsp arrowroot powder
- 2 Tbsp pure maple syrup
- 2 Tbsp coconut oil (melted)
- Preheat the oven to 375 degrees
- Combine all the ingredients for the filling and pour into a greased 8x8 baking dish
- Combine all of the ingredients for the crust
- Crumble the crust mixture over the blueberries
- Bake for 45 minutes or until the blueberries start to bubble and the crust starts to brown