Blueberry Crisp Recipe

Courtesy of Bread & Wine by Shauna Niequest

Ingredients

Food & Wine by Shauna Niequist

4 cups blueberries (or almost any fruit, really)

Crisp topping:

1 cup old-fashioned oats
1/2 cup raw, unsalted pecans, halved or chopped
1/2 cup almond meal (availabe 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 butter)
1/4 cup maple syrup
1/4 cup olive oil 
1/2 teaspoon salt

Instructions

1. Mix together the crisp ingredients.
2. Pour the berries into an 8 by 8 pan, and then layer the crisp topping over it.
3. Bake at 350° 35 to 40 minutes, or up to 10 minutes longer if topping and fruit and frozen, until fruit is bubbling and topping is crisp and golden

Serves 4 to 6