- Prep time 20 minutes
- Total time 1 hour & 20 minutes
- Portion size 8 servings
In saucepan, stir together blueberries and Date Purée. In small bowl, combine cornstarch and 3 tbsp water; add mixture to saucepan. Cook over medium heat, stirring occasionally, until blueberries begin to thaw, about 5 minutes. Transfer filling to lightly greased 8-inch square baking dish; set aside.
Preheat oven to 350°F. In bowl, stir together oats, almonds, Date Purée, vegetable oil, flaxseed and salt until combined. Cover reserved filling with Crisp Topping.
Bake until crisp is golden and blueberry filling is bubbling, about 40 minutes. Let cool for 15 minutes before serving. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
In microwaveable bowl, mix 3 cups pitted dried dates (about 500 g) with 1 2/3 cups water. Microwave on high about 4 minutes. Using blender or hand mixer, purée until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks or frozen up to 3 months.) Makes about 2 1/2 cups.
Test Kitchen Tip: Leftover crisp topping? No problem! Make cookies by taking 2 tbsp of leftover mixture at a time, pressing together and baking at 350°F for 15 minutes. No leftovers, no mess!
Nutritional facts PER SERVING: about
- Iron 1.8 mg
- Fibre 8 g
- Sodium 25 mg
- Sugars 19 g
- Protein 6 g
- Calories 335
- Total fat 17 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 40 g