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Simple Oat & Pecan Blueberry Crisp Recipe

Simple Oat & Pecan Blueberry Crisp

Oat & Pecan Blueberry Crisp delivers a crunchy oat-pecan topping with juicy baked blueberries for a simple, everyday dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the topping
  • 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 olive oil plus 2 tablespoons
  • 1/3 cup real maple syrup or raw honey
For the filling
  • 4 cups blueberries

Method
 

Preparation
  1. Preheat the oven to 350 degrees.
  2. Chop the pecans.
  3. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl.
  4. Add the olive oil and maple syrup, then stir until well mixed.
  5. Grease a square baking dish (8×8 or 9×9) and arrange the blueberries in the bottom.
  6. Top with the oat mixture.
Baking
  1. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly.
  2. Optional: Top with additional flaked coconut and return to the oven for another 5 minutes for toasted coconut.

Notes

Serve warm or at room temperature with yogurt, whipped cream, or ice cream. Can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. For best texture, use fresh blueberries and toast the pecans before chopping.