Blueberry Crisp

July 14, 2013


This recipe for blueberry crisp is one of the recipes I most anticipated making from Bread and Wine. Crisp is a treat I had not mastered, but even I couldn’t mess this up. You really have to try it!


4 cups blueberries (or almost any fruit, really)

Crisp topping:
1 cup old-fashioned oats
½ cup raw, unsalted pecans, halved or chopped
½ cup almond meal (available 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 “almond butter)
¼ cup maple syrup
¼ cup olive oil
½ 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 degrees 35 to 40 minutes, or up to 10 minutes longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.
SERVES: 4 to 6

Excerpt From: Niequist, Shauna. “Bread & Wine.” Zondervan, 2013




Seriously. Grab those summer blueberries and get thee to the kitchen.

You Might Also Like

No Comments

Leave a Reply