Blueberry Crisp

This is adapted from Shauna Niequist's Bread and Wine: A Love Letter to Life Around the Table with Recipes. I originally made this as a dessert, but it was even better for breakfast! Add a little Greek yogurt and a really great cup of coffee and you are all set! 

Ingredients: 

4 cups blueberries

Crisp topping:

1 cup old fashioned oats

1/2 cup raw pecans, halved or chopped

1/2 cup almond meal (put a handful of almonds in your coffee grinder and pulse until it is a fine meal, but before it turns to almond butter)

1/4 cup maple syrup

1/4 cup olive oil

1/2 teaspoon salt

Instructions: 

Mix together the crisp ingredients

Pour the berries into an 8x8 pan, and then layer the crisp topping over it. 

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