{recipe} blueberry crisp

I can already tell that this blueberry crisp will be my go-to summer dessert. I’ve made it several times now, I’ve made it for company and served with a side of ice cream. I’ve also made it as our breakfast for the week.

I found this recipe from the Bread and Wine: A Love Letter to Life Around the Table with Recipes . I found the recipe included in the free book excerpt, but I ended up buying this beautiful and well written book. The book includes stories (that inspired me) with recipes sprinkled in.

Blueberry Crisp

4 cups blueberries (or any fruit, really)

Crisp topping:

• 1 cup old fashioned oats
• 1/2 cup pecans, chopped
• 1/2 cup almond meal
• 1/4 cup maple syrup
• 1/4 cup olive oil
• 1/2 tsp salt

Pour four cups fruit into 8×8 pan. Spread crisp topping over the fruit. Bake at 350 degrees 35-40 minutes, or longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden. Serves 4.

NOTES: 

I’ve only made this so far using frozen fruits and made it once with half peaches/half blueberries.

I’ve also made it with less oatmeal and more almond meal, it turned out more crispy which I loved.

I’ve also halved the recipe many times and still turned out fine.

When I’m making it for dessert, I sprinkle a light touch of brown sugar on top to add more sweetness and crunch.