I am a huge fan of Shauna Niequist and her writing. Cold Tangerines and Bittersweet were fantastic books that I will read over and over, so when I found out she was writing her third book and it was about food and community (two things I’m passionate about), I was super excited.
Even though I wasn’t together enough to get my post about Bread and Wine out early, I received an advance copy of the book a couple months ago. My friend Sarah had also gotten an early copy of Bread and Wine so when she came to visit in March, I thought it would be fun to make some of Shauna’s recipes together (more on that soon!).
Some new friends of ours came over and we feasted on Annettes Enchiladas, Esquites, and Blueberry Crisp. Everything turned out wonderfully, but I couldn’t get enough of that blueberry crisp.
Tim and I got some treasured Purple Gold as a welcome gift when we first moved to Coeur d’Alene and I’ve used it sparingly. Shauna mentions that the crisp is easily adaptable for many fruits, so I decided to use the last of those treasured berries to make a huckleberry version.
Mmm, wow! Five of us polished off the entire 8×8 pan with ease. I made another batch with blueberries later that week. Both were fabulous.
The topping is a mixture of almond meal, oats, oil, maple syrup and chopped nuts. I about croaked at the price of a little bag of almond meal so I made my own – just grind almonds in a food processor until they look like sand. Be careful not to make almond butter, though.
Layer the topping over a few cups of fruit and bake until bubbly. All the while your house will smell divine. The fruit combined with maple syrup from the crisp topping creates the perfect just sweet enough dessert (or breakfast). We served ours warm with vanilla ice cream at dinner and I ate mine straight from the fridge at breakfast.
I will absolutely be making this again and again.
- 4 cups blueberries (or almost any fruit), frozen okay
- 1 cup old-fashioned oats
- 1/2 cup nuts, chopped (walnuts and pecans work great)
- 1/2 cup almond meal
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon salt
- Preheat oven to 350 degrees.
- Mix together oats, nuts, almond meal, syrup, and salt with a fork.
- Pour berries into an 8 x 8 pan, and then layer the crispy topping over it.
- Bake for 35 – 40 minutes, or up to 10 minutes longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.