A friend recently gave me a copy of a delightful little book called Bread & Wine by Shauna Niequist. Not only are the short stories in each chapter inspiring and amusing to read, the recipes that are paired with each little story are amazing! I’ve tried at least 4 of them and they have all turned out wonderfully! I highly recommend the book.
In one of the first chapters Shauna shares a recipe for Blueberry Crisp. A recipe her mother taught her and that she now serves every weekend in her home with her own family. It’s incredibly simple, very healthy (which I love!), and the flavor is amazing.
It’s the perfect recipe for this fall season. We actually made it with some apples we recently picked at a friend’s orchard, instead of the blueberries. I think it would turn out great with any fruit. Pair with ice cream and tada!
Enjoy and happy autumn!
4 cups blueberries (or any fruit, really)
1 cup old fashioned oats
½ cup pecans
½ cup almond meal (available at Trader Joe’s, Whole Foods, health food stores, or made by putting almonds in food processor until fine, but before they turn to almond butter)
¼ cup maple syrup
¼ cup olive oil
½ 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.