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Blueberry Crisp

Last night, as a special surprise for Brian, I put on my domestic hat and made a blueberry crisp. I can honestly say I’d never done that before…ever. It was a proud moment for me as a wife and a human being. And you know what? It wasn’t as scary or difficult as I thought it would be (just wait until you see the recipe, and you’ll laugh at the fact that I had any qualms about it in the first place).

Below is a recipe from Bread & Wine by Shauna Niequist, which we’re reading for this month’s book club. It’s gluten-free, vegan, and plays well with coconut milk vanilla ice cream

Bread & Wine Blueberry Crisp
Recipe by Shauna Niequist, featured in Bread & Wine

4 cups blueberries (or any fruit, really)

Crisp topping:
1 cup old fashioned oats
1/2 cup pecans
1/2 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)
1/4 cup maple syrup
1/4 cup olive oil
1/2 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. Serves 4.

NOTE: I ended up doing half blueberries and half raspberries, and I used frozen fruit since it was cheaper and easier. Also, I didn’t have any maple syrup on hand so I used agave nectar, and it turned out just fine.

Do you ever bake? If so, what do you tend to make?

Photo snapped yesterday on my iPhone

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