Blueberry Crisp

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Blueberry Crisp-- Recipe at: Stephanie-spring.comBlueberry Crisp-- Recipe at: Stephanie-spring.com Blueberry Crisp-- Recipe at: Stephanie-spring.comBlueberry Crisp-- Recipe at: Stephanie-spring.com Blueberry Crisp-- Recipe at: Stephanie-spring.comThe last year and a half this fruit filled crisp has made its way into our kitchen and bellies one bite at a time. Whether the base was peaches, strawberries, or the infamous blueberries (hence, the name), it’s versatility and balanced sweetness paired with a crispy topping creates a winning combo. Serve it with yogurt for breakfast or a snack, or with ice cream for dessert. It’s enticing for summer days or nights and warms your home with the frigid temps like we had last winter. However, I can’t take credit for this guilt free concoction. In the book, Bread and Wine, Shauna Niequist shared this recipe and I had to try it. She is now not only one of my favorite authors, but chefs as well. 😉 Enjoy!Blueberry Crisp-- Recipe at: Stephanie-spring.com Blueberry Crisp-- Recipe at: Stephanie-spring.com

Ingredients: 


  • 4 cups blueberries (or any fruit)

Crisp:

  • 1 cup old-fashioned oats
  • 1/2 cup almond meal
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • 1/2 teaspoon salt

What to do: 

Preheat oven to 350 degrees. Mix crisp ingredients together in a medium-sized bowl. Pour the berries into an 8 x 8 pan, and top with the crisp mixture. Bake at 350 degrees for 35 to 40 minutes or until golden brown and/or bubbly.