Carambola Blueberry Crisp
Ingredients
- 3 carambola (starfruit), sliced into ⅛ inch slices, any seeds removed
- 1 pint blueberries (about 2 cups)
- 1 tablespoon freshly squeezed lime juice
- ¼ teaspoon vanilla extract
- ¼ cup unrefined coconut palm sugar or light brown sugar (packed)
- 1 teaspoon ground cinnamon
Topping
- 1 cup old-fashioned oats (not instant)
- ½ cup unrefined coconut palm sugar or light brown sugar (packed)
- 2 tablespoons almond flour
- 2 tablespoons virgin coconut oil, melted, or melted butter
Instructions
- Preheat oven to 350 degrees. Spray an 11x15 inch rimmed baking sheet with nonstick cooking spray. In a large bowl, combine starfruit slices, blueberries, lime juice, vanilla, brown sugar and cinnamon. Pour onto prepared baking sheet. Spread evenly. In a medium bowl, combine oats, sugar and flour. Add oil (or butter) and mix in, using a fork, until mixture is crumbly. Sprinkle topping mixture evenly over fruit mixture. Bake for 30-35 minutes until topping is golden and fruit is tender. Serve warm.
Notes
Serves 6
