{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.

blueberry crisp (3)



blueberry crisp (2)

blueberry crisp (1)

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.


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.


  1. The Stuffed Pig says:

    Blueberries are so good for you and we have so many farms around us where we can pick our own! Can’t wait to try this!

  2. itzyskitchen says:

    Cannot wait to make this ❤ ❤ ❤

  3. Oh my yum! This sounds delish!


  1. […] blueberry/peaches fruit crisp […]

  2. […] the rest of the summer. I’m already using blueberries a ton on a weekly basis when we make this fruit crisp and also adding them in our pancakes. But I wanted to make something different, something that […]

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