Oat Flour Apple Blueberry Crisp

Since I "went wheat-free" again recently, I have, for the most part avoided sweet treats. The few sweets I have baked, I have used oat flour, which I really like using. It doesn't have the same properties as wheat, by and large, but in some dishes it really doesn't matter. And it takes great -- far superior to wheat in the taste department. It doesn't create the same crumb in cookies and cakes, but in the fruit crisp it creates a perfect "crisp" on top of a bed of lovely fall fruit.

I decided to add a cup of blueberries to my apple crisp because a) I love blueberries in anything, and b) I had them in the fridge and they needed to get used. You could certainly go sola malum (a rough translation of "only apple" in Latin), but I do love the combo of apples and berries. I checked with my youngest son who has peanut and tree nut allergies to see if he had any intention of enjoying my crisp, and he responded "I hate blueberries." Gasp! Blaspheme! Anyway, I added walnuts because I knew he wouldn't even be tempted. They were a wonderful addition.

If you are not watching your calories, enjoy a scoop of vanilla ice cream on top of this crisp right out of the oven, and if you are, just drizzle with half & half. {wink}

I create my own oat flour with old-fashioned oats and the food processor. It makes a rather texture flour. If you prefer a smooth flour, by a certified gluten-free oat flour, and, of course, wheat-free oats.

Do you see how the ice cream melts and becomes one with the apple crisp? Yum. Half & half does the same thing. Yum, yum.

Oat Flour Apple Crisp

serves 6

3/4 cup oat flour

1/4 cup sugar

1/4 cup light brown sugar

1/2 t. cinnamon

1/8 t. salt

4 T. salted butter

3 T. coconut oil (solid)

1/3 cup old-fashioned rolled oats

1/2 cup roughly chopped walnuts

5 medium sweet-tart apples, peeled, cored and diced

1 cup fresh or frozen blueberries (if using fresh, rinse)

juice of 1/2 lemon

1/4. sugar

Preheat oven to 350 degrees F.

In an 8 x 8 glass plan, place apple pieces and rinsed blueberries. Squeeze lemon juice into pan and sprinkle with 1/4 cup sugar. Toss gently.

In a medium bowl, place oat flour, first two measures of sugars, cinnamon and salt. Add butter and coconut oil. Cut butter and coconut oil into flour with fingers or fork. Add oats and walnuts, and toss to combine. Sprinkle topping over fruit and bake for 45 to 60 minutes until fruit is bubbly and tender. Serve immediately with ice cream or cool. Refrigerate leftovers.

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