A Taste of the Tropics for the Dark Months

     So I am blessed with a great group of friends.  We were thrown together through our children:  preschool coop and kindergarten primarily.  They are all 16 +/- now.  Our kids don't go to the same schools.  They are all only's or one of two's.  Maybe that's the lynch pin.  They all, curiously, amazingly, get together and seem to resume their conversation and relationship even though it may have been months since we last gathered.
     I believe we would get together if this were not the case, but it is one of those great superlatives that our kids enjoy each other's company as well.  And they are now at an age where you can have an intelligent conversation with them.
     We had one of those get togethers the other day.  My task was the dessert.  What to serve a fairly large group of people, which makes for a refreshing and not-too-filling dessert?  Oh did I mention that it needs to be gluten free?  There are many things that fit that bill, to be sure.
      Luckily for me, I had just engineered just such a dessert recently.  To boot, it is somewhat tropical in flavor, which, given the cold and dark season we are in, makes it a welcome option.  It's not February yet, but I am already beginning the slog toward the days of longer light.  Any illusion of light and the tropics fits my bill.
      This used to be a pie.  I don't know the original source, but find the same version (more or less) on Fine Cooking.  But I don't generally make it as a pie anymore.  Neither do I use the same topping that is included in that recipe.  I haven't had tapioca for a while either, so that was substituted.  So by now it is a cousin of the original recipe anyway.  But to my mind, this is a better version.  The blueberries really get to stand out here.

Blueberry Lime Crisp 

adapted from Fine Cooking

serves 4-6

2 pints blueberries  (see notes)

1/2 c. sugar

3 T cornstarch

zest and juice of 2 limes

Crisp Topping:

1 c. almond flour

1 c. brown sugar

1/2 c unsalted butter, at room temp 

1/8 t kosher salt

1 c. regular oats

1/4c unsweetened flaked coconut

Preheat the oven to 425F.  Mix sugar, cornstarch and lime zest together.  Add the berries and lime juice.  Place in a pan large enough to hold this (a 9" square pan works well).  If the berries are frozen,  cover the pan with foil, and bake 15-20 minutes.  They will not be completely thawed after that, but it's fine.  

Make the crisp topping:  mix the flour, sugar and salt. Add the butter, mix until well blended. Add the oats and coconut.  It should be lumpy.  Cover the berries with the topping.  

Decrease the oven temp to 375F, and bake the crisp for another 20-30 min, or until it is bubbling and the topping is golden brown.  

Notes:  you can use fresh or frozen berries.  This doubles well, use a 9 x 13" pan or similar size.  The cornstarch is an estimate.  If you use less the juices will be looser, and the topping may sink into the berries somewhat.  It will still taste good, but may not be as pretty in appearance.