Spring has finally sprung and that means BBQing, hiking, camping and lots of SUN! Last night was such a beautiful night we couldn’t pass up doing our 3.25 mile hike/walk at Hubbard Park. After that we came back for some BBQing and beers. I decided to prep our meal ahead of time so that when we got back from our hike/walk we could get right to grilling and I wouldn’t be in the kitchen getting things ready while Neil was out doing the manly grilling. We stood around and grilled up some yummy skewers of mushrooms and peppers, onion and sweet potato rounds and some Korean BBQ marinated tempeh. I love smelling like smoke after grilling on our charcoal grill….oh dreaming of camping.
We had a little Ezekiel Pita Bread on the side to catch all the yummy sauce drippings and a nice cold glass To Unibroue Trios Pistoles-SO GOOD! To end our yummy meal we shared a piece of Blueberry Crumble Pie
Blueberry Crumble Pie
You will need a whole wheat or spelt pie crust for this recipe.
Preheat oven to 350F
- 3 cups frozen blueberries
- 1 T lemon juice
- 1 T arrowroot (you can also use cornstarch)
- 2 T palm sugar (you could also use sucant)
- pinch of cinnamon
Place all ingredients in a medium pot over medium heat and cook until bubbly. The pour into a prepared whole wheat pie crust.
- 1/4 cup almond meal (you could use flour)
- 1/4 cup rolled oats
- 2 T brown sugar
- 2 T vegan shortening
Using your fingers mix all of this together until it is crumbly. Then sprinkle over the blueberry filling. Place the pie in the oven and bake for 40 minutes or until golden brown and bubbly. Set to the side and let cool. While it is cooling make the Lemon Glaze.
- 2 Cups powdered Sugar
- 1 T lemon juice
- 1 t vanilla
- 2 T soy milk
Drizzle this on top of the cooled Blueberry Crumble Pie, save any remaining glaze to drizzle over slices when serving.