Superfood Dessert Crisp

This Superfood Dessert Crisp recipe is a nourishing, gluten-free dessert that combines fresh blueberries, Granny Smith apples and quinoa for a balanced treat packed with nutrients.

Juicy blueberries and tart apples create the fruity base, elevated by the zing of lemon zest and a hint of fresh ginger. Quinoa brings hearty protein and fiber, while sliced almonds and creamy almond butter add a satisfying crunch and smooth richness. A drizzle of agave nectar offers light sweetness, and pumpkin pie spice lends that familiar fall flavor, making this dessert both wholesome and flavorful.

This crisp combines a unique mix of flavors and textures, making it comforting and energizing. The blend of blueberries and apples, brightened by the lemon zest and ginger, creates a refreshing base rich in antioxidants and natural sweetness. Adding quinoa and sliced almonds further elevates the dish with protein and fiber, while almond butter and coconut oil enhance the texture, making each bite smooth and rich. With the cozy warmth of pumpkin pie spice and a hint of agave, this crisp is perfect for anyone seeking a dessert that satisfies taste and nutrition.

Prep Time:  10 minutes   |    Cook Time:  40 minutes   |    Total Time:  50 minutes   |    Servings:  8

Ingredients:

• 1 cup  Simply Nature  Organic White Quinoa, rinsed
• 4 pints blueberries
• 5 granny smith apples, diced
• 1 lemon, zested
• 1 tablespoon minced fresh ginger
• 1 tablespoon ALDI  Corn Starch*
• 1 tablespoon  Stonemill  Pure Vanilla
• ¼ cup  Simply Nature  Organic Light Agave Nectar, divided
• ¾ cup  Southern Grove  Sliced Almonds
• 1 tablespoon  Simply Nature  Creamy Almond Butter
• 2 teaspoons  Stonemill  Pumpkin Pie Spice*
• 2 tablespoons  Simply Nature  Organic Coconut Oil, melted

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Cook quinoa according to package instructions. Remove from heat, let cool.
2. Preheat oven to 375°.
3. In a medium bowl, combine blueberries, apples, lemon zest, ginger, corn starch, vanilla and 2 tablespoons agave nectar. Mix thoroughly. Spread mixture into a 13x9-inch baking dish.
4. In a medium bowl, combine cooled quinoa, remaining 2 tablespoons agave nectar, sliced almonds, almond butter, pumpkin pie spice and coconut oil. Mix thoroughly. Spread quinoa mixture evenly over fruit, bake 35-40 minutes or until top is golden brown.

TIP: For a healthier version of “a la mode,” top warm crisp with a scoop of vanilla Greek yogurt.

Recipe Courtesy of ALDI Test Kitchen