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I am a clumsy human being.
I am VERY injury-prone.
Which, oddly enough, does NOT work great with trying to be a dancer.
The first time I ever sprained my ankle, I was at a park with my girl scout troop. I don’t remember why we were there, but we were getting ready to leave, and all of us kids were running up and down the hill.
And somehow, I stepped wrong, sprained my ankle, and went rolling down the hill.
My mom is one of those moms who always had one of those little Igloo coolers in the car, usually filled with water bottles and snacks and at least one ice pack.
My ankle soon became intimately acquainted with that ice pack.
Over the years the car emergency kit grew to include bobby pins, hair nets, and the kind of instant ice packs where you stomp them to break the inner pouch and they get cold instantly.
Between me and my also-clumsy siblings? We got A LOT of use out of those.
I’m always on the lookout for desserts that are SUPER fruit-heavy, especially involving blueberries.
I was… oddly uncertain about whether this would be good or not, and it actually sat in the fridge for a bit before we actually ate it (because I made the mistake of making it right around Mother’s Day and ended up having way too many desserts in the house.)
But I was happily proven wrong, because this was really freaking tasty. And on top of that, it uses ingredients that I usually have on hand, AND it was easy! A total winner.
Vegan Blueberry Crisp
recipe from Martha Stewart
- 1 1/2 cups old-fashioned rolled oats, divided
- 1/2 cup toasted almonds
- 1/2 cup sugar
- 1/4 tsp kosher salt
- 1/2 cup extra-virgin coconut oil, room temperature
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp kosher salt
- 2 pounds blueberries (6 cups)
- 1 tbsp fresh lemon juice
- Preheat oven to 375 degrees. Pulse 1 cup oats and almonds in a food processor until coarsely ground. Transfer to a medium bowl and add remaining 1/2 cup oats, sugar, salt, and coconut oil. Mix with your hands or a fork until evenly moistened and large clumps form.
- In a large bowl, whisk together sugar, cornstarch, and salt. Add blueberries and lemon juice; stir to combine. Transfer to an 8-inch square baking dish. Sprinkle evenly with topping. Cover with parchment-lined foil and bake 30 minutes. Remove foil and continue baking until center is bubbling and topping is golden brown, about 45 minutes more. Let cool at least 1 hour before serving.
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