Blueberry Crisp with Oatmeal Topping

Why we love this recipe

Fruit crisps are a favorite in Ayurveda. They are simple to prepare, easy to digest, and full of nutrients. Served warm, this delicious blueberry crisp is very balancing for both Vata and Pitta dosha.

For a Vata-balancing variation on the topping, add a handful of finely chopped nuts, such as walnuts, almonds, or pecans. Pitta types may want to try shredded coconut instead. Kapha types can enjoy this blueberry crisp as well by reducing the sugar content.

Ingredients

Berry Filling

• 5 cups berries
• 2 ½ tablespoons arrowroot or cornstarch
• 1 tablespoon lemon juice
• 2 tablespoons sugar

Oatmeal Topping

• ½ cup raw or packed brown sugar
• ⅔ cup unbleached white or whole wheat flour
• 1 ¼ cups rolled oats
• ½ teaspoon salt
• ¾ cup unsalted butter

Directions

1. Preheat the oven to 375 degrees. Butter an 8-inch square baking dish or 9 ½ x 6 ½-inch pan.
2. Mix all the ingredients for the filling together and spread evenly in the baking dish.
3. To prepare the topping by hand: combine the dry ingredients for the desired topping with your fingers or a pastry cutter until the mixture resembles coarse meal.
4. To prepare the topping in a food processor: process everything together except the oats, then stir them in by hand.
5. Crumble the topping evenly over the fruit.
6. Bake until the topping is lightly browned and the fruit is tender—about 45 minutes.

This blueberry crisp recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000.

Like this recipe? Try another fruity favorite—our Ayurvedic Fruit Compote with pears, peaches, and more.

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