Blue Berry Crisp

Topping (going into blender, see directions)
1 cup almonds (or other nuts)
1/2 cup maple syrup
1 tsp vanilla
1/4 cup water
1/3 cup pitted dates
Dry
2 cups old fashioned oats
2 cups quick oats
1/4 cup whole wheat flour
1/3 cup shredded coconut
(unsweetened)
1/2 tsp salt
2 tsp cinnamon
Filling
1 can frozen apple juice
concentrate
6 1/2 cups blueberries
2 tsp cinnamon
2 Tbs lemon juice
1 Tbs lemon zest
1/4 cup corn starch
1/4 cup water
Directions
Topping
1. Process nuts in food processor or blender until coarse flour and place in bowl
2. Blend next 4 ingredients of topping until very smooth and then combine with coarsely
ground nuts until smooth paste
3. Mix all dry topping ingredients together
4. Add to the dry ingredients and mix until all oats look moist
Filling
1. In large saucepan combine the apple juice concentrate, blueberries, and spices
2. Simmer about 5 minutes
3. Mix the ¼ cup cornstarch with ¼ cup water (until cornstarch dissolved) and slowly add to
the blueberries
4. Place into 9 X 13 sprayed casserole dish and cover with topping
5. Cover dish with foil and bake at 350F for 45 minutes
6. Remove foil last 15 minutes of baking