Easy Blueberry Crisp

Easy Blueberry Crisp -- this fresh dessert is quick and easy to make, naturally gluten-free and vegan, and absolutely irresistible! | gimmesomeoven.com

Are you a book re-reader?

For years, I always used to think that I was.  Or at least, I really really wanted to be.  I bought and read and underlined and dog-eared books galore, and then placed them on beautiful bookshelves in my home with full intentions of picking them back up and taking them in a second or third time.  (Or at minimum, I loved the idea of being able to flip through them at a book club or party to share some of my favorite quotes.)

But alas, out of the hundreds and hundreds and hundreds of books I’ve purchased in my life, less than half of those made the move with me into my loft downtown when I moved (and minimized) a few years ago.  And of those hundred or so, I’m pretty sure that there are maybe only a few dozen that I have ever fully re-read.  And of those, maybe only a handful that I will ever read multiple times.

One of those will undoubtedly be the memoir Bread and Wine, by Shauna Niequist.

The book is only a few years old, and already I’m making my way through it for the third or so time.  Although it’s written in short-essay form and I tend to just pick up a chapter here or there, so who knows.  But man, something about this book just gets me.  The subtitle calls it “a love letter to life around the table”, which is clearly what makes my little heart beat fast.  But it’s also about family, and friendships, and ambition, and home, and hope, and careers, and faith, and blueberry crisp — and how they get all tangled up together into this beautiful, messy, difficult, mysterious, miraculous thing we call life.

Gah, it’s just so good.  And like any truly good books, it seems to get better with each new season that I pick it up.  And with each new season, the words and stories hit me and challenge me and inspire me in all sorts of good new ways.

Anyway, if you’re in search of good books for your summer reading list, I highly recommend it.

Also recommended?!  This fresh and delicious (and healthier!) recipe for blueberry crisp, inspired by Shauna’s mom’s recipe that she shares in the book.

Easy Blueberry Crisp -- this fresh dessert is quick and easy to make, naturally gluten-free and vegan, and absolutely irresistible! | gimmesomeoven.com

Oh man, if I’m on my third read through the book, I’d say that I’ve probably made this crisp at least twice as many times.  There’s not much better than warm fresh blueberries baked to warm, bursting, turn-your-lips-purple perfection, especially when topped with a remarkably good-for-you (and naturally-sweetened) crisp!

The food blogger and recipe developer in me can’t help but play around with tweaking the recipe a bit each time I make it.  And I seem to have landed upon a version that’s a bit more lemony and almond-y than Shauna’s, but the credit goes to her (and her mom) for the base.

Easy Blueberry Crisp -- this fresh dessert is quick and easy to make, naturally gluten-free and vegan, and absolutely irresistible! | gimmesomeoven.com

Of course, the rockstar of the recipe is a heaping mound of fresh blueberries.  I know that I’m jumping the gun a bit here with blueberry season.  But they were on sale for $0.99 a pint at the store this week — which means that I naturally made it home with 6 — so a girl’s gotta do what a girl’s gotta do with a zillion berries.  ;)

Easy Blueberry Crisp -- this fresh dessert is quick and easy to make, naturally gluten-free and vegan, and absolutely irresistible! | gimmesomeoven.com

To make the crisp, simply add a bunch of fresh blueberries to a large baking dish.  Toss them with a little lemon juice and zest.

Then whip up a simple naturally-sweetened crisp to go on top, full of oatmeal, almond meal (you can just ground up almonds to make your own if you’d like), slivered almonds, maple syrup, a little coconut oil and pinch of salt.  If you’re making this gluten-free, be sure to use GF oats.

Easy Blueberry Crisp -- this fresh dessert is quick and easy to make, naturally gluten-free and vegan, and absolutely irresistible! | gimmesomeoven.com

Then bake it all up, and watch in the oven as those blueberries begin to expand and pop and pool around the edges, and the crisp gets all toasty and crunchy and perfect.  Then once it’s out of the oven, you can either be good and patient and wait for the berries to thicken up a bit.  Or you can do exactly as I did and dive in.

Easy Blueberry Crisp -- this fresh dessert is quick and easy to make, naturally gluten-free and vegan, and absolutely irresistible! | gimmesomeoven.com

I know that crisps are traditionally served with ice cream or whipped cream, but in my home, the crisp stands alone.  I think this dessert is fabulous all on its own!  The berries are literally bursting with natural sweetness, the crisp is crunchy and nutty and oh-so-comforting, and the combination of the two = perfection.

Ok, if you really want some ice cream, I won’t fight you.  But if you’re looking for a healthier dessert this summer, I don’t think you’ll miss it.  :)

Big thanks to Shauna for the recipe inspiration, and for doing the hard work of sharing her heart in a memoir that has become a literal “keeper” for me.  I love it so.

Easy Blueberry Crisp

This Easy Blueberry Crisp recipe is simple to make, naturally sweetened with fruit and maple syrup, and topped with a (naturally gluten-free) delicious almond and oatmeal crisp.

Ingredients:

  • 1 cup old-fashioned oats (use gluten-free oats if making this recipe GF)
  • 1/2 cup almond meal
  • 1/3 cup sliced or slivered almonds
  • 1/4 cup maple syrup
  • 3 tablespoons melted coconut oil
  • 1/2 teaspoon salt
  • 5 cups fresh blueberries (or nearly any fruit)
  • 2 teaspoons freshly-squeezed lemon juice
  • 2 teaspoons lemon zest (about the zest of 1 lemon)
  • 2 tablespoons cornstarch

Directions:

Preheat oven to 350 degrees F.

Add oats, almond meal, almonds, maple syrup, coconut oil and salt to a mixing bowl, and toss until combined.  Set aside.

Pour blueberries into an 8 x 8-inch (or 9 x 9-inch) baking dish.  Sprinkle evenly with lemon juice and lemon zest and cornstarch, and toss until evenly combined.  Sprinkle the oat crisp mixture evenly on top of the berries.

Bake for 35-40 minutes, or until the topping is crisp and golden and the fruit is bubbling.  Serve immediately.  Or let cool to room temperature, then cover and refrigerate for up to 3 days.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Easy Blueberry Crisp -- this fresh dessert is quick and easy to make, naturally gluten-free and vegan, and absolutely irresistible! | gimmesomeoven.com

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Comments

  1. Taylor @ Food Faith Fitness — May 15, 2015 @ 6:10 am (#)

    I am definitely not a book re-reader. I can’t even watch the same movie twice…but I HAVE heard amazing things about this book, so clearly I need to get on reading it!
    Until then though, bring on ALL the blueberry crisp. Love that you used almond meal! Pinned!

    • Ali — May 15th, 2015 @ 7:51 am

      Thanks Taylor! I’m having fun experimenting more with more gluten-free! Hope you enjoy the crisp and the book. : D

  2. Heather - Butter&Burlap — May 15, 2015 @ 8:18 am (#)

    Blueberries are on sale for me too!  I know what my weekend dessert looks like (although I probe have to splurge with some ice cream)… :) Great recipe!

    • Ali — May 15th, 2015 @ 1:07 pm

      Yay, I hope you love it! Thank you!

  3. Chicago Jogger — May 15, 2015 @ 8:27 am (#)

    You sold me – time to order Bread and Wine on my Kindle! This recipe looks delicious too – so perfect for summer parties.

    • Ali — May 15th, 2015 @ 1:06 pm

      Thank you, I hope you enjoy it!

  4. Sarah | Broma Bakery — May 15, 2015 @ 9:01 am (#)

    Oh I MUST read this! I’m no book re-reader but I am a book lover. And memoirs are my favorite. And food memoirs? My favorite favorite. If you haven’t read it yet you must read Amelia Morris’ Bon Appetempt. It’s raw and funny and real in all the right places.

    • Ali — May 15th, 2015 @ 1:02 pm

      I haven’t read Bon Appetempt, but from the sound of the title, I can already tell I’d love it! Adding it to my list, thanks for the rec! : )

  5. aida mollenkamp — May 15, 2015 @ 10:03 am (#)

    I’m like you: I re-read a FEW books but it’s really very few. I’ve never read Bread & Wine so thanks for the rec!

    • Ali — May 15th, 2015 @ 1:01 pm

      Sure thing Aida, hope you enjoy it! : )

  6. Christina — May 15, 2015 @ 10:31 am (#)

    Definitely a book re-reader! I can’t wait to try making this for my book club, which by the way, is a topic I wish you’d write more on! I could use some ideas on how to build book-themed dinner menus centered around some good book club reads! Then again, I’ve been trying so many of your recipes already. They’re all so good!

    • Ali — May 15th, 2015 @ 1:00 pm

      Thanks Christina! And book-themed dinner parties sound like the BEST idea! I’ll have to brainstorm on that, it seriously sounds so fun!! So glad to know that you’ve been enjoying my recipes, thank you! : )

  7. Meggan | Culinary Hill — May 15, 2015 @ 11:14 am (#)

    I am a book re-reader! Although only for an elite section of books which I track in a spreadsheet (every book gets a rating, and the only books that get 5 stars are books I would re-read). I am actually in the middle of re-reading one of my favorite books ever – The Guernsey Literary and Potato Peel Pie Society. You should absolutely seek it out; I cannot recommend it highly enough. I cannot wait to read the book you suggested! True book recommendations from a book lover are worth their weight in gold. And obviously pinning the Blueberry Crisp! :D

    • Ali — May 15th, 2015 @ 12:57 pm

      I love that you have a spreadsheet for books you’ve read, that’s so smart! And thanks for the book recommendation, I’ll add it to my list! Enjoy the crisp. : )

  8. Alexa [fooduzzi.com] — May 15, 2015 @ 12:21 pm (#)

    I like e-books, but I much prefer the feeling of a physical book in my hands!

    This crisp sounds so ridiculously delicious, and I love how you were able to keep it refined sugar-free! I must give this a try!

    • Ali — May 15th, 2015 @ 12:55 pm

      Thanks Alexa, I hope you enjoy it!

  9. Katrina @ Warm Vanilla Sugar — May 15, 2015 @ 1:52 pm (#)

    I love how fresh the blueberries still look! This sounds lovely!

    • Ali — May 16th, 2015 @ 8:50 am

      Thanks, Katrina, hope you enjoy it!

  10. The Kentucky Gent — May 15, 2015 @ 2:11 pm (#)

    This sounds like the perfect thing to whip up on a Sunday and have for breakfast all week, which is exactly what I need. I love breakfast, but I’ll be the first to admit that I’m the WORST about making it most mornings, especially if I have a long to-do list. 

    Josh – The Kentucky Gent
    http://thekentuckygent.com

    • Ali — May 16th, 2015 @ 8:52 am

      Yes, you could, and should totally eat this for breakfast! You could eat it with a little scoop of yogurt instead of ice cream. : )

  11. Ellen — May 15, 2015 @ 7:05 pm (#)

    I just made an individual serving in a ramekin and it’s delicious! I just had to add a sprinkle of cinnamon to the topping mixture.  So glad I made extra topping, so I can make another serving tomorrow! Thanks for sharing! 

    • Ali — May 16th, 2015 @ 8:48 am

      Thank you, Ellen! So happy you enjoyed it!

  12. Amanda — May 15, 2015 @ 10:21 pm (#)

    Going on my reading list! The blueberry crisp looks amazing!

    • Ali — May 16th, 2015 @ 12:26 am

      I think you’ll adore that book, Amanda! :)

  13. Joanna — May 16, 2015 @ 2:17 pm (#)

    Looks absolutely delicious! And I love that you added coconut oil (I use it with almost every dish these days!)

    • Ali — May 16th, 2015 @ 2:22 pm

      Thanks Joanna! : )

  14. Shawn@ I Wash You Dry — May 16, 2015 @ 7:49 pm (#)

    I have members in my family who are gluten and dairy free. This is awesome! I’m a re-reader when I have time! Which I never seem to have any spare bits of! But I enjoy good reads as often as I can get them. :)

    • Ali — May 18th, 2015 @ 7:42 am

      Thanks, Shawn! : ) Hope you and your family enjoy this!

  15. Thalia @ butter and brioche — May 17, 2015 @ 2:44 am (#)

    This is the perfect weeknight dessert for me to whip up tonight. Thanks for the recipe & inspiration!

    • Ali — May 18th, 2015 @ 7:27 am

      Thanks, Thalia! Glad you liked it! : )

  16. Laura — May 17, 2015 @ 11:14 am (#)

    I love blueberries!  One of my favourite berries for sure, and I love it when they go all warm and juicy like they do in crisps and desserts.  This looks delicious:) Thanks for sharing!

    • Ali — May 18th, 2015 @ 7:26 am

      Me too, Laura! I like them cooked or baked into things that way so much more than I like them raw. Hope you enjoy this!

  17. Amy @ Amy's Healthy Baking — May 18, 2015 @ 12:43 am (#)

    Wow, I’m totally jealous of those blueberry prices! I definitely would’ve done the same thing. And probably eaten half of them straight from the box as soon as I walked in the door. (And washed them.) But you caught me — I have the same book-collecting problem! I try to read as many as I can, but… I read a lot more food blogs than books these days. ;) But if you say this book is worth rereading, I’ll definitely try to give it a go this summer!

    • Ali — May 18th, 2015 @ 7:52 am

      Yeah, I know, they can be so expensive sometimes! And yes, definitely give the book a try if/when you have the chance, and let me know what you think! : )

  18. Jessica @ Golden Brown and Delicious — May 18, 2015 @ 3:37 pm (#)

    Almond and berries together is always a killer combination. And that color in the first photo is so stunning!!

    • Ali — May 18th, 2015 @ 4:13 pm

      Thank you, Jessica!

  19. Denyse Powers — May 24, 2015 @ 4:02 pm (#)

    So glad I came upon your site. I am vegan as well as on a Gluten free and low FODMAP diet for IBS and I’ve already found 2 recipes which I can use! I live in northern Quebec in Canada and blueberries grow very well here.  We pick lots in the summer so I freeze quite a bit .  As I still have some in the freezer I’m going to make a batch right now.   I am a re reader for certain books.  Some I’ve red up to three times.  Some I re read by mistake, because I’m not sure I’ve read it before but as I go along. It finally seems familiar…I usually reread it all once more.  Will be looking up your reading suggestion 

    • Ali — May 25th, 2015 @ 8:11 am

      Thank you, Denyse! I hope you enjoy the recipes! : )

  20. Roslyn — June 19, 2015 @ 8:10 am (#)

    I made 2 batches of this when my entire family was in town this weekend. It was all gone in about 3 seconds. It has the perfect amount of sweet. Super easy dish especially for all the dairy free and gluten free needs!

    • Hayley @ Gimme Some Oven — June 23rd, 2015 @ 3:47 pm

      Woohoo, that’s awesome to hear! We’re so glad it was a hit with your family!

  21. Kim Jarrett — June 26, 2015 @ 9:01 am (#)

    she was a speaker at the Storyline conference in Nashville a few years ago, and a friend of my son-in-law.  She’s amazing!!!

  22. Hannah — July 7, 2015 @ 7:59 am (#)

    Would I be able to replace the almond meal with either ground walnuts or ground flaxseed, or another flour such as whole wheat? 
    thank you! looks delishhh

    • Hayley @ Gimme Some Oven — July 7th, 2015 @ 7:41 pm

      Hey Hannah! We think you could probably use any of the things you mentioned, but you’d probably have the best results with the ground walnuts, or a different flour. We hope that’s helpful — enjoy!

  23. Mariah — July 8, 2015 @ 10:31 am (#)

    Wondering if I could use rasberries

    • Hayley @ Gimme Some Oven — July 8th, 2015 @ 12:32 pm

      Yes, you most definitely could! We hope you enjoy the recipe!

  24. Victoria — July 12, 2015 @ 11:59 am (#)

    Could you use just oatmeal? I don’t have any almonds…

    • Hayley @ Gimme Some Oven — July 12th, 2015 @ 6:08 pm

      Yes, definitely! We hope you enjoy!

  25. Devin — August 12, 2015 @ 8:51 pm (#)

    Do you have a substitute for the coconut oil? Thanks! 

    • Hayley @ Gimme Some Oven — August 13th, 2015 @ 1:57 pm

      Hey Devin, you could just use melted butter – we hope you enjoy!

  26. Molly — October 25, 2015 @ 2:02 pm (#)

    Have you tried this recipe using apples?

    • Ali — November 4th, 2015 @ 5:20 pm

      No, I haven’t, but I’d love to! :)

  27. Billie — April 29, 2016 @ 4:50 pm (#)

    Would frozen berries work? 

    • Hayley @ Gimme Some Oven — April 30th, 2016 @ 9:23 am

      Yes, those should work just fine – just be sure to thaw them first. We hope you enjoy! :)

  28. Nicole — April 29, 2016 @ 5:33 pm (#)

    I was wondering if I could use regular all purpose flour instead of almond meal, and margarine instead of coconut oil? Making it for a dairy free friend, but trying not to buy a bunch of stuff I won’t use again 

    • Hayley @ Gimme Some Oven — April 30th, 2016 @ 9:33 am

      Yes, definitely! We hope you enjoy! :)