Blueberry Crisp

Once upon a time my oldest daughter LOVED frozen blueberries.  She ate them like candy. So, my mother-in-law and I washed, sorted and froze 30 pounds (yes really, 30 pounds!!!) of organic blueberries.  And wouldn’t you know it, right about that time that my daughter decided she didn’t like them anymore.  This meant that 30 pounds of blueberries were relegated to my chest freezer where they have been hanging out for over a year.

Recently, my mother in law gave me this book by Shauna Niequist and I figured it had to be good because it was about food.  I didn’t make it very far before I wanted to try the blueberry crisp recipe recorded at the end of the first chapter.  You can imagine my excitement when I found a healthy, gluten free version of a blueberry crisp, which promised to use at least two of those 30 pounds of berries.

This crisp is rich and sweet enough for dessert, but virtuous enough to enjoy for breakfast.    Start with about 2 pounds of blueberries, almond meal, pecans, coconut oil, maple syrup and gluten free oats.

Pour the berries in an 8″ glass baking dish and then put all other ingredients in a food processor until everything is finely chopped and well combined.

Spread the crisp topping over the blueberries and bake at 350 degrees for about 45 minutes or until the berries or bubbly and the crisp topping is golden brown.

Enjoy warm or at room temperature, alone or with ice cream or yogurt.  Any way you slice it, it’s delicious!

Blueberry Crisp (adapted from Bread and Wine by Shauna Niequist)

Ingredients

4 cups blueberries

1 cup gluten free oats

1/2 pecans

1/2 cup almond meal

1/4 cup maple syrup

1/4 c coconut oil

1/2 tsp salt

Directions:

Preheat oven to 350 degrees.  Pour blueberries into an 8″ pan.  Place all other ingredients in a food processor and pulse until finely chopped and well combined.  Spoon the topping over the blueberries and bake for 45 minutes or until the berries are bubbly and the crisp is golden brown.  Serve warm or at room temperature.