Blueberry Quinoa Cookie Crisp
- 3 cups blueberries
- 2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1 vanilla bean seeds scraped
- 1 lemon
- 2/3 cup oats
- 2/3 cup loosely packed brown sugar
- 1/2 cup cooked and cooled quinoa
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter softened
- vanilla ice cream for serving
- fresh mint for garnish
Preheat the oven to 375 degrees F. In a 9-inch round or 9x9 inch square baking dish, toss the blueberries with the sugar, cornstarch abd vanilla beans. Squeeze in the lemon juice and toss again. Set aside for 10 minutes while you make the topping.
In a large bowl, combine the oats, sugar, quinoa, flour, cinnamon and salt. Add in the softened butter and mix until combined. Use your hands to really bring the mixture together and get the butter dispersed evenly. Crumble it over top of the blueberries.
Bake for 40 to 45 minutes, until the top is golden and the blueberries are saucy and bursting. Serve with vanilla ice cream and fresh mint.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg