This has been, hands down, my favorite sweet to make all summer. It has been my go-to dessert, not only because I love it (and so does everyone else), but because (if) there are leftovers, it makes a delicious breakfast the next day! I’m all about cooking once, eating twice and healthy indulgence!

This is just about the easiest dessert to throw together and did I mention, it doesn’t have butter, refined sugar, gluten or dairy (unless you top it with vanilla ice cream, yum!)? Yes, it’s healthy!! It gets it’s delicious sweetness from maple syrup, coconut oil and cinnamon, and that crispy crunch from pecans, old-fashioned oats (use gluten free to avoid any gluten contamination) and almond meal.

I buy giant bags of organic frozen blueberries at Costco and always have them in the freezer, so I can whip this up anytime. There is absolutely no reason you need to use fresh blueberries here, unless you’ve just been berry picking and happen to have 6 cups of fresh blueberries on hand!

What makes fruit crisp recipes so easy is their complete flexibility. You can substitute many other kinds of fruit for the blueberries (raspberries? peaches?) and mix and match crumble toppings as well, depending on what you have on hand. For instance, almonds, instead of pecans.

Enjoy!

Maple Pecan Blueberry Crisp

Ingredients:

6 cups blueberries

Crisp:

1 1/2 cups old-fashioned oats

3/4 cup chopped pecans

3/4 cup almond meal

1/3 cup maple syrup

1/3 cup coconut oil (melted)

1 teaspoon cinnamon

1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees.

Combine crisp ingredients.

Pour blueberries into an 11 x 7 pan, then top with crisp topping.

Bake at 350 degrees for about 40 minutes, if berries are fresh, and up to 50 minutes, if berries are frozen, or until fruit is bubbling and topping is golden brown.

Adapted from the Blueberry Crisp recipe in Bread & WIne by Shauna Niequist

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