Description
Individually-sized blueberry crisps are an easy dessert with a Southeast Asian flair from lemongrass and ginger.
Ingredients
- 2 pints Blueberries
- 1 Lemon, Juiced
- ⅓ cups Flour, Divided
- 2 Tablespoons Lemongrass Paste
- ⅓ cups Brown Sugar
- ¼ cups Rolled Oats
- 1 Tablespoon Lightly Dried Ginger
- 1 Vanilla Bean, Split And Seeds Scraped
- 2 Tablespoons Coconut Oil
Preparation
Heat oven to 375ºF.
In a mixing bowl, combine blueberries, lemon juice, 2 tablespoons flour, and lemongrass paste. Mix well. Divide berries between ramekins.
Add remaining flour, sugar, oats, ginger, and vanilla to the mixing bowl. Mix until combined. Cut in coconut oil until mixture is crumbly. Divide among ramekins.
Bake for 20–30 minutes, or until berries are bubbling and topping is golden brown. Remove from oven and let cool 10 minutes.
