I told you that during my trip to Mexico I fell in love with a book. Here's why I fell in love with the book. It's about food. Community. Wine. Bread. Life. Love. Happiness. Sadness. Failures. Successes. And best of all it has recipes too.
Shauna Niequist new book BREAD & WINE is so wonderful and I highly recommend you all go right now to Amazon and order it while you are at your computer. I promise you won't be let down. Would I lie to you? No. It's good.
It's real good.
The minute I found out that she would be sharing recipes in her chapters I knew I would love them. The first chapter hooked me in and of course since the day I picked up this book I have been dreaming about making the Blueberry Crisp that she talked about in the very first chapter.
Last night was the night. I had all the ingredients, Aaron was cooking salmon on the grill, beans were on the stove all day, and eggplant was getting grilled as well. I knew that the perfect ending to our day would involve blueberry crisp with vanilla ice cream on top and our whole family plopped on the couch watching The Bible on the History channel.
Y'all let me tell you that this recipe did not let us down, and I quote Aaron Ivey “this is the best dessert you have ever made”. It was so yummy and perfect for me because I'm not a sweet person and this is not overly sweet. In fact you could even eat this for breakfast. I kid you not.
Here's the other wonderful thing about this dessert. It's gluten free and dairy free (skip the ice cream on top!) and sugar free. That my friends is a win in this house!
Here's the recipe:
4 cups blueberries (or any fruit, really)
1 cup old fashioned oats
½ cup pecans
½ cup almond meal (available at Trader Joe’s, Whole Foods, health food stores, or made by putting almonds in food processor until fine, but before they turn to almond butter)
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.
That is it my friends. Go now and buy the book. Then get up and head to the grocery store. Then make this tonight and your family will think you are the best in the world!
**UPDATE** April 2014 – I made this recently with strawberries and it was so yummy! Seriously even better than the blueberries and I didn't think that was even possible!
I friggin love this and want to make it TONIGHT. I have a couple of stupid questions, though…
Is it sugar free if it has maple syrup in it?
Would it taste the same if I used sugar-free pancake syrup, which is what I happen to have at home?
Lastly, I don’t like pecans (OR walnuts for that matter) can you think of something else that would be good sprinkled on top?
Thanks for sharing this!
Grace – well it probably isn’t sugar free if it has maple syrup in it, but i use organic maple syrup and so at least it’s not white sugar or corn syrup, or fake sugar – all which we try and stay away from. Maybe that’s my justification!
You could probably use that syrup and it would give it the same effect for sure. Try it!
um … i think i’m putting chocolate chips in mine next time. for sure not dairy or sugar free then, but will be amazing. you could do without the nuts, but i would put more oats to help out with the consistency.