Today I decided to make a healthier dessert or breakfast, namely this Vegan & Gluten-Free Blueberry Crisp! Perfect for a spring/summer dessert that goes well with yogurt, ice-cream, or as a stand alone dessert. In terms of modifications, I ended up using unsweetened shredded coconut instead of coconut flakes, simply because I didn't have any on hand. I also used 1/2 cup of organic maple syrup rather than 1/3 cup, as I thought since the blueberries were so sweet, I wouldn't need to add as much. I also ended up using frozen blueberries rather than fresh, as well as organic quick oats instead of rolled oats. As for the pecan halves I used full pecans but then broke them up in to little pieces using my hands, but you could also do this with a knife or a blender/food processor, or leave them as they are, as it really depends on your preference. In terms of baking, I used a glass rectangular dish and I didn't need to grease the pan as a result. I ended up baking the crisp for about 30min and storing in the fridge afterwards for leftovers. Overall, I really liked this recipe, however, I wish the crisp topping was a bit crunchier, so I think I would bake it a bit longer next time as a slight modification. Anyways, I hope you liked this review and let me know what you'd like to see next. Happy baking :)
Here is the link to the recipe: pinchofyum.com
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