I’m a sucker for a fruit crisp. I don’t like chocolate so when I came across this recipe in a book called Bread and Wine by Shauna Niequist I knew I wanted to try it. I keep almond meal on hand because I generally try to eat gluten-free so I quickly threw it together one evening after dinner and it was DELICIOUS! I like that it’s low-sugar and all the ingredients are whole…and wholesome.
Blueberry Crisp (Vegan, Gluten-Free)
4 cups blueberries (I used frozen blueberries)
1 cup old fashioned oats
½ cup chopped pecans
½ cup almond meal
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.
*The recipes says it serves four but I can get six servings out of it (think smaller portions!) and it’s especially delicious with a spoonful of honey-flavored Greek yogurt on top!