Vegan Blueberry Crisp

My sister picked blueberries on vacation recently and brought me back several pounds of the large sweet berries.

The first dessert I ever make when I have fresh blueberries is blueberry crisp.

This is a quick and simple recipe that will become one of your favorites.

Ingredients:

2 cups blueberries

2 tablespoons organic brown sugar

1 cup organic non-bleached flour

1 egg replacement (I used flax seed)

3/4 cup organic pure cane sugar

1 teaspoon non-GMO, non-aluminum baking powder

2 teaspoons organic pumpkin pie spice 

1/2 teaspoon sea salt

1/2 cup non-dairy butter, melted

1 teaspoon non-dairy butter to grease baking dish 

Method:

Pre-heat oven to 350 degrees

Butter a 1-quart baking dish. Place blueberries evenly over the entire bottom.

In a small bowl, mix brown sugar and 2 tablespoons of flour.  Sprinkle over the blueberries.

In a medium sized bowl, combine the flour, sugar, baking powder, pumpkin spice, and salt.  Add your egg replacement and mix until absorbed.  The mixture will become clumpy.

Evenly distribute over the berry mixture.  Pour melted non-dairy butter over the entire surface of the berry mixture.

Bake for 45-55 minutes.