My cousin Sharon sent me this great recipe a couple of months ago, and I decided to dig it up from the archives because so many of The Jewish Hostess readers loved it.Its so perfect for anyone looking for a last minute low sugar, healthy dessert for Shabbat. Serve with any flavor parve ice cream or Tofutti.
p.s. Have a great dish to share? send it over!- firstname.lastname@example.org .
I made this for Shabbat two weeks in a row because everyone loves it so much, not so sweet and not so much oil. This recipe is small (a 9X9 baking pan) so I made it larger, doubling the recipe exactly and it worked well in a 3 quart pyrex. It gets cut into squares and served in a platter so the pyrex works well.
Again, best of luck with your website, you are doing an awesome job!!
Have a fabulous summer,
HEALTHY BLUEBERRY CRUNCH
1 ½ CUPS OLD FASHIONED OATMEAL
½ CUP WHOLE WHEAT FLOUR
½ CUP CHOPPED ALMONDS OR WALNUTS
1/3 CUP OIL
¾ CUP PURE MAPLE SYRUP
1 PINT FRESH BLUEBERRIES,, WASHED AND STRAINED
2 ½ TABLESPOONS CORN STARCH
¾ CUP COLD WATER
How to Make this Kosher Recipe
PREHEAT OVEN TO 400 DEGREES
IN A MEDIUM SAUCEPAN PUT THE BLUEBERRIES WITH ½ CUP OF THE MAPLE SYRUP. BRING TO A BOIL. DISSOLVE THE CORNSTARCH IN THE COLD WATER AND ADD TO THE BLUEBERRIES. COOK OVER MEDIUM HEAT STIRRING CONSTANTLY FOR A FEW MINUTES UNTIL IT THICKENS.
IN A LARGE BOWL MIX THE OATMEAL, FLOUR, AND NUTS. IN A SEPARATE CUP WHISK THE OIL AND ¼ CUP OF MAPLE SYRUP. ADD THIS TO THE OAT MIXTURE AND MIX UNTIL ALL IS WELL COATED.
SPRAY A 9 X 9 BAKING DISH WITH PAM AND, WITH WET HANDS, PRESS 2/3 OF THE OAT MIXTURE INTO THE BOTTOM. POUR THE BLUEBERRY MIXTURE EVENLY OVER THIS AND SPRINKLE THE REMAINING CRUMBS ON TOP.
BAKE AT 400 DEGREES FOR 20-25 MINUTES UNTIL GOLDEN.
LET COOL AND THEN PUT IN REFRIGERATOR FOR ONE HOUR. CUT INTO SQUARES AND SERVE.
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