Blueberries for Sal Cook with Books Activity

by Lydia Kuehner
(Northwest Ohio)

Read a favorite blueberry-themed story and then make this allergy-friendly blueberry crisp together. This recipe is simple for kids to help prepare and works well for classrooms, homeschool lessons, and family cooking activities.

Blueberry Theme Reading Books

These books help children learn about blueberries, nature, gardening, and healthy foods. Read a story together and then prepare the blueberry crisp below.

Allergy-Friendly Blueberry Crisp

This simple blueberry crisp is gluten-free, dairy-free, egg-free, soy-free, and corn-free. It is easy for kids to help make and can be served warm as a dessert or breakfast treat.

Ingredients

4 cups fresh blueberries
5 tablespoons sugar
1/2 cup brown rice flour
1/2 cup finely chopped pecans*
1/2 cup gluten-free rolled oats
2/3 cup cane sugar
1/3 cup coconut oil, softened

*For a nut-free version, replace the pecans with additional oats or sunflower seeds.

Directions

Preheat oven to 375°F.
Place blueberries in a 9-inch pie dish or baking dish.
Sprinkle the blueberries with 5 tablespoons sugar.
In a mixing bowl, combine the brown rice flour, pecans, oats, cane sugar, and coconut oil.
Use a fork or clean fingers to mix until crumbly.
Sprinkle the topping evenly over the blueberries.
Bake for 25-30 minutes or until the topping is lightly golden and the berries are bubbling.
Cool for 10 minutes before serving.