This Blueberry Crisp is a mouth full of joy, tastes better than it looks and totally gluten-free. Recipe found on page 26 in Bread & Wine written by Shauna Niequist. I learned that serving it ala mode with french vanilla ice cream is the best and you can even eat it cold the next morning with yogurt. I followed the recipe mostly but only used 3 cups of blueberries and baked it in a 2 quart oval baking dish.
4 cups blueberries, frozen okay
1 cup old-fashioned oats
1/2 cup pecans, chopped
1/2 cup almond meal
1/4 cup 100% pure maple syrup
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
Preheat oven to 350 degrees.
Mix together oats, pecans, almond meal, maple syrup, olive oil, and salt with a fork.
Pour berries into an 8 x 8 pan, 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.