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(recipe adapted from Bread & Wine by Shauna Niequist*)
What you Need:
- 8″ x 8″ pan (I use a pyrex glass baking dish)
- nonstick cooking spray
- 3 c. blueberries (I’ll even use frozen blueberries, and sometimes I add a little more)
- 1 c. old-fashioned oats
- 1 c. almond flour
- 1 c. pecans, halved or chopped (I will actually a mixture of any kind of nuts such as walnuts, almonds, cashews or peanut)
- 1/4 c. maple syrup
- 1/4 c. olive oil
Steps:
- Mix together the crisp ingredients.
- Spray 8″ x 8″ pan with nonstick cooking spray. Add blueberries and layer crisp over top.
- Bake at 350 degrees for 35 – 40 minutes (or up to 10 minutes longer if topping or fruit is frozen – checking at 5 minute intervals). Topping should be crisp and golden.
Serve with vanilla ice cream, or for a healthier option, use plain yogurt.
Note: In addition to varying the amount of ingredients, Shauna’s recipe calls for adding a little salt to the crisp, but when I made this exactly following the recipe, I didn’t like the taste of the added salt, so I removed it completely. Also, after a while, I really don’t use measuring devices but just eye ball the ingredients. I like nuts so I usually add a little more!
If you tried this recipe or have any other tips for blueberry crisp, please let us know what you think in the comments. We’d love to hear from you!
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Fun reading! I’m glad the blueberry crisp recipe is listed! Have a great day.
👍🙌 You were my first taste-testers! Glad you liked it
We shared the recipe with our neighbor so she made it yesterday and shared some with us. She did a good job. Tasted like yours!