Sorry, no such thing as a full pan to photograph!
Sorry, no such thing as a full pan to photograph!

Almost a year ago, I wrote a post recommending Shauna Niequist’s latest book, Bread and Wine. One of the recipes that I have made twice in the last month, which I didn’t include in the post, is Blueberry Crisp.  This recipe should be standard fare in any home cook’s repertoire. It is easy. It is versatile. And it is healthy.

Don’t let the name of the recipe fool you. Almost any fruit can be used for this crisp. This past week I used strawberries. I know I shouldn’t be tempted to buy strawberries right now because they are not in season and they don’t taste like a strawberry should, but somehow they land in my cart.  I am tired of my winter rotation of apples, oranges, and grapefruit. Anyway, when I baked the strawberries for this recipe, their natural sugars released in the baking process and the final product was delicious.

What’s even better about this recipe is that it can be breakfast food. Lately, I have been warming a serving (or two) in my cereal bowl and topping it with Greek yogurt. Yum!  Last night I ate it for dessert—warmed, of course,—and with a scoop of vanilla ice cream.  Even Deb Perelman of Smitten Kitchen writes about her love of crisps and their versatility.

This is a year-round recipe—berries and stone fruits in the spring and summer; apples and pears in the fall and winter. Frozen fruit works just as well as fresh. Truly, this is a great recipe to make frequently.

Here’s what you need:

4 cups fresh or frozen fruit—blueberries, strawberries, raspberries, plums, peaches, you get the idea

Crisp Topping:

1 cup old-fashioned oats

½ cup raw, unsalted pecans, halved or chopped (or choose your own nut of choice)

½ cup almond meal (available 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)

¼ cup maple syrup

¼ cup olive oil

½ teaspoon salt


Mix together the crisp ingredients. Pour the berries/fruit into an 8 by 8 pan, and then layer the crisp topping over it.

Bake at 350 degrees 35 to 40 minutes, or up to 10 minutes longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.

Serves 4 to 6

5 thoughts

  1. That looks yummy! I’ll try it. Strawberries are crazy cheap right now, but we can’t eat them fast enough, really.

    BTW, Little Man loves the Toddler Time music CD we received from you ages ago. Thank you!


  2. I make this crisp ALL THE TIME. I’ve only made it with blueberries and I’m not one to mess with something that seems perfect, especially in the kitchen! I actually prefer it with Greek yogurt, so, yes… I can eat it for breakfast and “feel virtuous,” as Shauna says. Love this recipe, love the book!


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