Chickpea flour and coconut palm sugar create a golden-crisp topping for lush blueberries. Chia seeds are terrific here, and in other desserts, for thickening the filling without starches or gums. If you don’t like the texture of the seeds, simply crush them with a mortar and pestle before adding.
- Yield: 8 Servings
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces, plus more for pan
- 10.33 cups (160 grams) chickpea flour
- 0.33 cup coconut palm sugar
- ½ teaspoon baking powder
- 0.12 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ¼ cup coconut palm sugar
- 1½ tablespoons chia seeds
- 2 teaspoons freshly grated lemon zest
- 1½ tablespoons fresh lemon juice
- ¼ teaspoon fine sea salt
- 6 cups fresh or frozen (thawed) blueberries
- Preheat the oven to 325°F. Grease a 9-inch square baking dish with butter.
- To make the topping, whisk the flour, sugar, baking powder, and salt together in a medium bowl. Add the stick of butter and vanilla; using your fingers or a pastry cutter, work in the butter until the mixture resembles coarse breadcrumbs. Place the bowl in the freezer for 10 minutes while you prepare the filling.
- To make the filling, combine the sugar, chia seeds, lemon zest, lemon juice, and salt in a large bowl. Add the blueberries, gently tossing to coat. Transfer the filling to the prepared dish; sprinkle evenly with the topping.
- Bake for 45 to 50 minutes, until the topping is golden and appears dry and the filling is bubbling. Check the crisp at 30 minutes. If the topping already appears golden, cover the pan with foil to prevent over-browning. Transfer to a wire rack and cool until warm or completely cooled.