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Just wanted to tell you I made this and it was incredibly delicious! My whole family loved it 😊. Thank you for such a great recipe that not only works but tastes amazing!
Jana
There are certain events in a person’s life that call for blueberry crisp three times in a row.
I’d like you to call one of those events to mind right now like right this very second, because you need this juicy sweetness in your life not once, not twice, three times over. Did you think of it yet? GET ON IT. We don’t have a ton of time here because your Hangry Dessert Self is about to show up.
I’m not sure what that three-time justifying event is for me other than … this blueberry crisp. So just to repeat that, I’m celebrating the making of blueberry crisp (which, FYI, is bursting with juicy summer fruit and overloaded with an ohmygosh so good lightly cinnamony oat and pecan crumble on top that is both whole grain and refined sugar free) by making the blueberry crisp again and again and again, and eating the leftovers for breakfast.
That’s rational, right? Blueberry crisp deserves more blueberry crisp. Extra topping. Drizzled with a coconut-frosting-thing. It makes one hundred percent logical sense to my foodlover brain.
How To Make Our Blueberry Crisp:
We have this tiny problem in our family and it’s called Food Blog Leftovers. Just let me say this: it’s really an incredible problem to have and I seriously mean that. It might be the best problem of all the problems anyone has ever called a problem. I really try not to take it for granted that we have a fridge full of mostly healthy and very fresh food on any given da- okay, just ignore that drawer on the bottom left.
Things We Do To Be Useful About Our Leftovers:
- Eat them. I dutifully put on my uniform of sweats and a T-shirt and assume the role of Leftovers Police almost every night of the week.
- Share them with neighbors. ❤
- Freeze them for ourselves to eat later.
- Freeze them in a stockpile for friends who are having babies.
- Send them to our workplace. This was a little bit easier when we actually worked in workplaces.
So naturally, we take leftovers really seriously, and it’s so so so awesome when the opportunity to share food arises because it helps us with our problem that’s not actually a problem.
Enter a pan full of leftover blueberry crisp. Bjork was literally finishing his second bowl of this when I started packing it up to bring to a friends’ house and –> HOLD IT RIGHT THERE <— it was suggested to me that maybe we should actually keep this whole pan for just us. More specifically, just Bjork. My nerd-sweetie reeeeally loves a fruit dessert.
I said no, obviously, we don’t need to keep a whole pan of this sitting around our house just for us, and we brought it to our friends. Buuuuut then I made it again the next night. And again the next night. And somehow, we are able to deal with the mass amounts of blueberry crisp without any issues at all. I mean, I don’t even know where it’s going anymore. It’s, like, magically disappearing and somehow my lips and my shirt are all stained blueberry-blue. What the what.
In addition to being super wonderfully delicious (maybe even more so to us since we are kind of scaling back on the shuggrr in our lives) this is a dessert that I honestly feel really good about eating in the way of putting good things into your body. Totally cool to eat for breakfast, if you ask me, because almost every single ingredient is a nutrient-packed whole food. Almond meal, oats, pecans, flaked coconut, blueberries, olive oil, cinnamon – this is truly a powerhouse drool-worthy dessert.
I got the starting idea for this recipe from the most amazing book I’m reading called Bread and Wine by Shauna Niequist. I literally finished the first page and thought to myself: I’m going to have to read this whole book again because I already love it so much. In addition to being a spiritual memoir of sorts relating food, relationships, and experiences around the table (which I heart), it has a recipe at the end of every chapter. Huzzah! This is my kinda book.
Alright, I’ll leave you alone now with one last Attack of the Superlong Image to convince you once and for all that this is the most glorious summer dessert and that it’s worth making three times in a row.
While you get your lips turning all blueberry-blue up in there, I’m going to be going on a super fun and wild (read: mild) adventure for a few days on a girls’ trip with friends from college since we are celebrating ten years of friendship? how and oh my wow?! The blog will keep on runnin’ and you can catch our live trip adventures on Instagram! Also, debating packing a batch of this in my suitcase. Normal, right?
Simple Oat & Pecan Blueberry Crisp
- Total Time: 50 minutes
- Yield: 8 1x
Description
Simple Oat and Blueberry Crisp – refined sugar free and made with whole grains. Warm, juicy blueberries with a delicious crumbled topping.
Ingredients
- 1 cup rolled oats
- 1 cup pecan halves (about 3/4 cup chopped)
- 1/2 cup almond meal
- 1/2 cup flaked coconut (unsweetened, preferably!)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup + 2 tablespoons olive oil
- 1/3 cup real maple syrup or raw honey
- 4 cups blueberries
Instructions
- Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil and maple syrup and stir until well mixed. GOOD LUCK NOT EATING THE WHOLE THING RIGHT HERE AND NOW.
- Grease a square baking dish (8×8 or 9×9) and arrange the blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.
Notes
For the little drizzle on top, I creamed 8 ounces low fat cream cheese with 1/2 cup light coconut milk, 1 teaspoon vanilla, and 2 tablespoons raw honey. That will give about 2 cups of coconut “sauce”, which is way more than you’ll need for the crisp, so you could either halve the ingredients to make less or just keep the leftovers in the fridge as a fruit dip, like I do! Num. Or just use ice cream, too!
The nutrition facts here do not include the coconut cream cheese drizzle – they are just for the blueberry crisp.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Cuisine: American
Keywords: dessert crisp, blueberry crisp, pecan crisp, crisp recipe
One More Thing!
This recipe is part of our delicious berry recipes page. Check it out!
Hi Lindsay: Lots of fabulous recipes on your blog. I’m looking forward to trying them all! Regarding the blueberry crisp, are any adjustments needed if I sub fresh blackberries or strawberries for blueberries? Thanks much in advance!
OMG! This blueberry crisp is the bomb! Seriously delicious AND heathy! I like to add a hemp seeds to the topping.
This has been our favorite go-to dessert for years for my husband who has so many dietary restrictions. Thank you for such a great recipe!
I bought the book Bread & Wine about a year ago& loved it. I recently made the turkey burgers and the green well salad. We liked both recipes! Now I’m going to make the blueberry crisp, too!!
How would it be to squeeze a little fresh lemon juice over those blueberries before putting them in the oven for that blueberry lemon flavor or zest a little lemon zest that might add another dimension to the recipe.
Would be delicious!
Hello-
I really enjoyed this! My blueberries remained whole and round- is that how it turns out?
I think it really depends on how ripe your blueberries are! If they have less juice, they’ll maintain their shape a little more.
I’m wondering if I could use melted vegan butter instead of the oil with this?
Guessing that should work!
This is a very nice recipe, a healthier version of the usual crisp. Not very sweet. The next time I will toss the blueberries in a tablespoon or two of flour and add some lemon zest. The berries released a lot of liquid, which isn’t a bad thing if you top it with ice cream or whip cream, but I’d prefer a bit more of a syrupy mess!
Hi- I loved the taste of the crumble but I had a problem with the blueberries being overly watery. Can you suggest a solution because I loved the flavor?
Hi Kara, Did you use frozen blueberries?
DELICIOUS! This recipe is my favourite for breakfast. I make it quite often. Extremely satisfying. Love that it’s healthy. I add a Tbsp of cinnamon instead of 1/4 tsp, but we absolutely love cinnamon so I usually add more in every recipe it’s an ingredient. Thanks for this recipe!
so yummy and so EASY to put together!
Hi, is it okay to replace almond meal with almond flour?
Yes that should work just fine!
This is absolutely beyond delicious. I have a hard time making it because I end up eating it all myself! I have added peaches when blueberries were running low and have made it with apples. I try to keep blueberries in the freezer for this specific recipe in the winter. Wish I could give more than 5 stars!
Consistently good, a Brilliant recipe! I’ve made this many times over the years using different fruits depending on what I can find! We live in UK. Works great with berries but we also use the crisp topping on an apple or pear base. Or I have baked the crisp topping alone on a baking tray and eaten it on its own…totally lush! 🙂
Can I use frozen blueberries?
Yes, you can use frozen blueberries!
Would it work without coconut?
Sure!
Are frozen blueberries and option?
Do you think sunflower seeds would work instead of coconut (maybe half the volume)? Or if you have a better idea, I’d love to hear it.
We haven’t tried that before, but we’d love to hear if you test it out!
Again, another of your scrumptious recipes. I’m sure I make this Blueberry Crisp weekly for my family as it is a constant request. Thank you!
So glad to hear this is a hit with your family, Nancy! 🎉
All of your recipes are delicious. The cauliflower curry is sooo good!
Modified to use what I had. Coconut oil instead of olive. No shredded coconut, but flaxseed meal in place. Superb!!!!!!! Thank you. Pecans really make it special.
So glad to hear you enjoyed this, Maryanne!
My daughter and I just made this. It was excellent. She even asked me, she is 5, if the recipe said to eat all the batter. So, so good! We made the sauce too. Thank you.
Haha! Love this, Laura!
Made this tonight. Used frozen blueberries, walnuts coz that’s what I had, and butter instead of olive oil coz why not? It was so goooooooood! Definitely making again.
Glad you enjoyed this crisp, Cassie!
Hi Lindsay
Which sent did you use when you made this recipe? Maple syrup or honey? Thank you
We used maple syrup here, but honey would work too!
This was fantastic!!!
So glad you enjoyed the crisp, Melodee!