A simple lower sugar blueberry dessert topped with brown sugar quinoa crumble.
Prep Time:10-15 mins
Cook Time:55-60 mins
Total Time:1 hr 5 mins-1 hr 15 mins
3 cups old fashioned rolled oats
1 ½ cups cooked quinoa, cooled
½ cup cold butter, cubed
2 tablespoons honey
¼ teaspoon coarse salt
Zest of 1 medium lemon
½ cup chopped walnuts
2 pints blueberries
Juice of 1 medium lemon
½ cup granulated sugar
4 teaspoons corn starch
Preheat oven to 375 degrees. Grease a 9x13 casserole dish or cake pan. Set aside.
Place all crumble ingredients, except the walnuts, into the bowl of a large food processor. Pulse until mixture becomes sticky. Press ¾ of the mixture into the bottom of the 9x13 pan to form a layer.
Place food processor bowl with remaining mixture back onto the food processor base and add walnuts. Pulse until walnuts are chopped and mixture remains sticky. Set aside.
In a medium mixing bowl, stir together blueberries, lemon juice, sugar and corn starch. Pour blueberry mixture onto the bottom layer. Sprinkle the remaining oat/walnut mixture onto the top of the blueberries.
Bake 40-50 minutes, until blueberries start to burst and topping is slightly browned.
Serve over yogurt or with ice cream.
Cooking Tip: Try this with extra oats instead of quinoa.
Serving Size:1/16 of recipe
Keywords: bars, best, homemade, made from scratch, simple, healthy