Wild Blueberry Crisp
TIP: It’s important to use wild blueberries because they tend to be smaller and have a more concentrated blueberry flavor. Less water in the fruit means a thicker crisp and more flavor.
- Contains Wheat
Ingredients
- 3/4 cup water, for steaming
- 2/3 cup granulated sugar, divided
- 2 teaspoons corn starch
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 4 cups frozen wild blueberries
- 3/4 cup whole wheat or rye flour, or all-purpose gluten-free flour
- 1/2 cup gluten-free rolled oats
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted vegan butter, softened
TOPPING
- Whipped cream, as desired
- Deluxe Reversible Rack (bottom layer only)
- Large Bowl
- Ninja® Multi-Purpose Pan or 8-inch round baking pan
Instructions
Step 1
Add 3/4 cup water to the pot.
Step 2
To make the filling, combine 1/3 cup sugar, corn starch, and lemon zest. Add the blueberries and toss to coat in the sugar mixture. Pour the lemon juice over the blueberries and transfer to the pan.
Step 3
To make the topping, combine remaining 1/3 cup sugar, flour, oats, cardamom, baking powder, and salt. Add the softened butter and stir until mixture is well-combined. Using your hands, press the mixture into clumps. Sprinkle topping evenly over filling in the pan.
Step 4
Place the bottom layer of Deluxe Reversible Rack in the lower position, plan the pan on the rack, then place the rack in the pot.
Step 5
Close lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 315°F, and set time to 18 minutes. Press START/STOP to begin cooking (PrE will display for approx. 12 minutes as the unit steams, then timer will start counting down).
Step 6
When cooking is complete, the edges should be bubbling, and the topping will be golden brown. Remove the rack with the pan and let crisp cool 45 minutes before serving. Serve with whipped cream, if desired.