Wild Blueberry Crisp With Banana Ice Cream

Sweet wild blueberries are topped with a maple-oat crumble that’s baked until golden in this crisp. Enjoy the crisp paired with a generous scoop of banana ice cream or eat it by itself.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Wild Blueberry Crisp With Banana Ice Cream

Ingredients:

Filling:

• 5 cups frozen wild blueberries or substitute fresh or frozen strawberries, raspberries, or blackberries
• 2 tbsps freshly squeezed lemon juice
• ½ tsp finely grated lemon or orange zest
• ½ cup pure maple syrup
• 1 tsp alcohol-free vanilla extract or 1⁄2 tsp pure vanilla powder
• 3 tbsps arrowroot powder or potato starch

Topping:

• 2 cups rolled gluten-free oats
• ½ tsp cinnamon
• ¼ tsp ground cardamom (optional)
• ⅓ cup pure maple syrup

Banana ice cream (optional):

• 3-4 frozen bananas, roughly chopped
• 2-3 tbsps water or freshly squeezed orange juice (optional)

Directions:

Preheat the oven to 350°F/180°C.

Combine the wild blueberries, lemon juice, lemon or orange zest, maple syrup, vanilla, and arrowroot powder in a large bowl and mix until well combined. Pour into a 9-inch square baking dish or cast-iron skillet. Set aside.

Combine the rolled oats, cinnamon, and cardamom (if using) in a medium bowl. Pour in the maple syrup. Stir until well combined.

Layer the oat mixture over the berry mixture. Bake until the berries are bubbling and the topping is browned, 40 to 45 minutes. Remove the crisp and let cool for at least 15 minutes. Serve warm or at room temperature.

To make the banana ice cream, place the frozen bananas and water or orange juice in a blender and blend until smooth, scraping down the sides and adding more liquid as needed. Alternatively, you can place just the frozen bananas in a food processor without any liquid and process until smooth. Serve immediately with the crisp, or make ahead and freeze for at least 2 hours for a firm ice cream, and then serve with the crisp.

Tips:

• If you select fresh strawberries for this recipe, remove the greens before using.

Serves 6

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Categories: Fat Free, Nut and Seed Free, Desserts, Ice Cream, Baking, Fruit Desserts, Kid Friendly

This item posted: 17-Mar-2023

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