Blueberry Quinoa Cookie Crisp
User Reviews
4.6
16 reviews
Excellent
Blueberry Quinoa Cookie Crisp
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 3 cups blueberries
- 2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1 vanilla bean seeds scraped
- 1 lemon
- 2/3 cup oats
- 2/3 cup brown sugar loosely packed
- 1/2 cup quinoa cooked and cooled
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 tablespoons butter softened, unsalted
- vanilla ice cream for serving
- mint for garnish, fresh
Instructions
- Preheat the oven to 375 degrees F. In a 9-inch round or 9x9 inch square baking dish, toss the blueberries with the sugar, cornstarch abd vanilla beans. Squeeze in the lemon juice and toss again. Set aside for 10 minutes while you make the topping.
- In a large bowl, combine the oats, sugar, quinoa, flour, cinnamon and salt. Add in the softened butter and mix until combined. Use your hands to really bring the mixture together and get the butter dispersed evenly. Crumble it over top of the blueberries.
- Bake for 40 to 45 minutes, until the top is golden and the blueberries are saucy and bursting. Serve with vanilla ice cream and fresh mint.
Genuine Reviews
User Reviews
Overall Rating
4.6
16 reviews
Excellent
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