Simple clean eats from farmers market finds!
Enjoy a Friday night western movie with this tasty crisp. We pulled this decadent dessert together with a hint of cinnamon and rosemary. The almonds in the crust pair beautifully with the blueberries, and almond flour replaces white flour to take it up a level. Whether you are looking for a sweet treat to entertain guests or setting your eyes on the rustic cast iron skillet presentation, this dessert is a winner.
Prep time: 15 minutes / Cook time: 45-50 minutes / Serves: 4-6
Ingredients 4 c. fresh blueberries, rinsed ¼ c. real maple syrup ¾ t. ground cinnamon ½ t. ground allspice ½ t. dried rosemary (or 1½ t. fresh, finely chopped) Topping Ingredients ¾ c. old-fashioned rolled oats ¼ c. almond flour ¼ c. almonds, sliced ¼ c. honey, preferably local 2 T. unsalted butter, melted 1/8 t. table salt
Optional, to Serve
1 c. Greek yogurt (or good ole fashioned vanilla ice cream)
1. Place top oven rack in the center position and pre-heat oven to 350°F.
2. Place blueberries in a large bowl. Add maple syrup, cinnamon, allspice, rosemary, and salt. Toss to combine and set aside.
3. Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
4. Pour blueberry mixture into a 10” cast iron skillet and spread into an even layer. Spread the topping evenly across the top in a uniform layer, as well.
5. Place into pre-heated oven and bake for 30 minutes. If the top layer is nicely browned at this point, cover dish loosely with aluminum foil to prevent over-browning. Bake for another 15-20 minutes or until the blueberry crisp is nice and bubbling. Remove from oven and set aside to cool for 5-10 minutes.
6. Serve warm with some Greek yogurt, if desired. Enjoy!
If you enjoyed this recipe, we have many more like it! We’d love you to check out our Recipe Bungalow Meal Plan and Gap Recipe Collection by clicking the link in the image below.