Whole wheat fruit crisps

One more reason I love summer time, making yummy fruit desserts. There are tons fruit crisp, cobbler, crumble recipes out there but not many I could find using wheat flour. I am not against white flour at all but whenever I can I like to use wheat flour and sub healthy ingredients. So I decided to give it a try and it still tastes amazing! So far I have used this recipe for raspberries, blueberries and peaches. I like to top it with coconut whip cream, YUM! The one I am going to share with you is the blueberries crisp. Now if you don't have blue berries, just use whatever fruit you have on hand. Here is what you need:
Filling

• 2 1/2 c blueberries(give or take few if you have less or want to use more)
• 1/3 c sugar
• 1 1/2 T cornstarch
• 1 tsp vanilla

Topping

• 1 c whole wheat flour
• 1/4 c sugar
• 1/4 c brown sugar
• 1 tsp salt
• 1/3 c oats
• 3/4 c butter cut into cubes or can use dairy free spread for dairy free
• Optional dash of cinnamon and 1 T ground flax
• coconut whip cream, whip cream or ice cream, what ever you choose as your topping

Preheat your oven to 350 degrees. In a bowl mix together your rinsed blueberries, sugar, cornstarch, and vanilla. Give your blueberries a couple mashes with a potato masher or fork to express some of their juice. Let sit while you get your crisp ready.

In bowl combine flour, sugars, salt, oats. If you have a food processor you can use it for mixing in your butter chunks. Pulse for a few seconds till combined and resembles a crumble texture.

 If you do not have a food processor just cut your butter into the dry ingredients till it resembles course crumbles( I you do not know what "cut your butter into it" means; sliding a butter knife repeatedly through the butter chunks into the dry mix).

Pour your blueberries into a pie plate. Sprinkle your topping mix evenly over blueberries. Bake for 25-30 minutes or till golden on top and fruit is bubbly.

I topped mine with coconut whip cream which is super duper easy to whip up. Place a can of coconut milk in the fridge the night  before upside down. When ready to use, open upside down. The oil will be separated from the milk. Pour the oil out and you are left with thick creamy coconut milk. Mix in your mixer on high for about 2 minutes adding about 1/4 c powdered sugar or more if you prefer it sweeter. If it seems a bit runny throw it back in the fridge for a bit and it will get that thick whip cream texture. Top your crisp and enjoy! This yummy stuff doesn't last long in our house, that's for sure.