I have a degree in Culinary Arts from a top-three culinary school from 2007, and have been cooking for much longer than that.
This recipe falls in my top ten desserts of all time. Not just top ten desserts that are allergy-friendly and low-histamine. Of all the desserts I've ever made, this one... this one was especially fabulous.
Allergy-Friendly Blueberry Crisp
4 cups frozen organic blueberries
1/4 cup cornstarch (or tapioca flour)
1/4 cup white sugar
1/2 cup gluten-free all-purpose flour (Namaste brand is low-histamine) or all-purpose white flour
1/2 cup gluten-free quick oats or regular quick oats
1/4 cup sucanat or brown sugar
1/4 cup white sugar
1/4 teaspoon salt
1/3 cup coconut oil, vegan butter, or dairy butter
In a large, deep pie dish, stir together the frozen blueberries, cornstarch, and sugar until everything is well combined and coated. In a separate bowl, stir together the dry ingredients, then cut in the coconut oil or butter. Sprinkle over blueberry mixture and bake at 375 degrees Fahrenheit for 40-50 minutes, or until crust is lightly browned and filling is hot, thickened, and bubbly.
