Simple Oat & Pecan Blueberry Crisp
Recipe GLPR7a48bd2cd697fb
A naturally sweet and nutty crisp featuring fresh blueberries topped with a crunchy oat, pecan, and almond topping bound together with olive oil. This wholesome dessert is baked until golden and best served warm.
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Ingredients
1 cup pecan halves
1 cup rolled oats
½ cup almond meal
½ cup unsweetened flaked coconut
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅓ cup olive oil
4 cups fresh blueberries
Directions
Preheat your oven to 350°F. Coarsely chop the pecan halves into bite-sized pieces.
In a large mixing bowl, combine the chopped pecans, rolled oats, almond meal, flaked coconut, salt, and cinnamon. Stir well to distribute all ingredients evenly.
Pour the olive oil into the dry mixture and stir thoroughly until the oat-pecan mixture is well coated and resembles coarse crumbs.
Lightly grease an 8x8-inch or 9x9-inch square baking dish with oil. Spread the fresh blueberries evenly across the bottom of the dish in a single layer.
Spread the oat and pecan mixture evenly over the blueberries, pressing down gently so it adheres to the fruit.
Bake for 25-35 minutes, until the topping turns golden brown and feels slightly firm to the touch. Remove from the oven and allow to cool for a few minutes before serving.
