The 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!
- 4 cups blueberries (or any fruit)
- 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.