So I’m sure you’re wondering what the heck I’m doing showing you a photo of a mostly-eaten blueberry crisp. It’s so far out of the bounds of normal food blogging these days…but y’all? This doesn’t have a stupid-long recipe title with a laundry list of ingredients because THIS is something that I would actually make in real life. And have. A lot.
I’m all for amazing recipes, and my fantastic co-workers (other bloggers) work really hard to make incredible food and provide mouth-watering photos to go along with it. But this time in my life calls for crazy simple food that takes just moments to throw together. And that means it has to be easy…no mile-long title required.
I made this crisp for dessert the other night with our community group and served it warm with cold vanilla ice cream on top. And then? I ate it for breakfast the next morning and felt good about doing so. And then I had it for dessert that night too. It’s super versatile, and while it’s not health food if you eat an entire pan in one day (sorry, gotta draw the line somewhere) you can feel good about eating something that is packed with nutritious things and naturally sweetened. Can I get an amen?!
This recipe is based off of Shauna Niequist’s blueberry crisp, but I’ve doubled it and changed some of the ingredients and quantities. Hers is pretty killer though – I wouldn’t kick it out of bed. Just sayin’.
CRAZY GOOD-FOR-YOU BLUEBERRY CRISP
Makes a 9- x 13-inch dish
- 8 cups blueberries (I used frozen)
- 2 tablespoons cornstarch
- 2 teaspoons cinnamon
- 1/2 teaspoon finely ground black pepper
- 2-1/2 cups quick-cooking oats
- 1-1/4 cup almond meal
- 1-1/4 cup chopped pecans
- 1/2 cup sliced almonds
- 1/2 cup honey (use local if you can!)
- 1/2 cup melted coconut oil
- 1 teaspoon salt
- Preheat oven to 350.
- In a large bowl combine the blueberries, cornstarch, cinnamon and black pepper.
- Pour the blueberry mixture into a 9- x 13-inch pan and spread into an even layer.
- In the same bowl combine all of the remaining ingredients and mix together until completely combined.
- Spread in an even layer on top of the blueberries.
- Bake at 350 for 45-55 minutes until the top is golden brown.
- Allow to cool for at least 10 minutes before serving; can be served warm or at room temperature.