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.
4 cups blueberries (or any fruit, really)
- 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.
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.