Blueberry Crisp Recipe
Courtesy of Bread & Wine by Shauna Niequest
4 cups blueberries (or almost any fruit, really)
1 cup old-fashioned oats
1/2 cup raw, unsalted pecans, halved or chopped
1/2 cup almond meal (availabe at Trader Joe's or health food stores, or made easily by putting almonds in food processor until fine, but before they turn to almond butter)
1/4 cup maple syrup
1/4 cup olive oil
1/2 teaspoon salt
- Mix together the crisp ingredients.
- Pour the berries into an 8 by 8 pan, and then layer the crisp topping over it.
- Bake at 350° 35 to 40 minutes, or up to 10 minutes longer if topping and fruit and frozen, until fruit is bubbling and topping is crisp and golden
Serves 4 to 6