Happy Easter, guys! Sorry for the hiatus, I’m alive I promise. It’s funny how life takes over sometimes.
My last post was in November 2013! Back then, I was working at a tech start up in Chicago. I was wide-eyed and excited to be in a new city, and quickly fell in over my head with things to do, so blogging took a bit of a backseat. For the past 10 months, I have been exploring the Windy City’s food scene (seriously, I was going a little overboard and sometimes trying 2-3 new restaurants a week), taking dance classes and making new friends. Chicago is a wonderful place with tons to do- I am especially going to miss the summer street fests and beaches.
Now, a lot has changed, and I’m back in my hometown in Michigan. I’m starting a new job (tomorrow morning actually) in client services for a larger tech company, and I couldn’t be more excited about it. I’m living with my family again, and have been spending some quality time getting re-acclimated with my childhood home. It’s an adjustment from the hustle and bustle of the city, but one big perk is that I get to spend a lot more time with my family and focus more on PITK.
The food is better in my childhood home, too. It helps when there are multiple cooks :). This blueberry crisp is from my family’s Easter dinner tonight, and it’s been a favorite in my house for years now. My mom started making this because it doesn’t use too much sugar and it is lighter than a pie. It was originally made with butter instead of coconut oil, but it was easily adapted into a vegan treat.
Dessert doesn’t get easier than this, people!
Makes 1 9-inch round crisp
3 pints (6 cups) blueberries (thawed and drained, if frozen)
1 tablespoon white sugar
1/2 teaspoon cinnamon
1 1/4 cup flour (I used white, can switch up to make GF)
1/2 cup packed light brown sugar
1 tablespoon lemon zest (from 1 lemon)
4 tablespoons coconut oil, solid
1/3 cup sliced almonds (can sub oatmeal here for similar texture)
2 tablespoons fresh lemon juice
Preheat over to 375F. Grease a 9-inch round deep-dish pie pan and set aside.
Toss blueberries with the white sugar, cinnamon and 1/4 cup of the flour. Spoon into pie pan. Combine the remaining 1 cup of flour, brown sugar and lemon zest in a large bowl. Add coconut oil and use a pastry cutter to cut into the pastry mixture until it becomes crumbly. Stir in the almonds and lemon juice. Sprinkle the topping evenly over the berries.
Bake for about 45 minutes, or until the blueberries bubble and the top is a golden brown color. Cool for 30 minutes, and serve warm with vanilla ice cream.