I have a legendary sweet tooth, but I really try to eat healthy, so I’m always on the lookout for gluten-free, vegan desserts that taste great.

I’m also a pretty lazy cook, so I especially love recipes that are uncomplicated and quick to throw together. Versatile dishes that can fit in at any meal score even more points with me.

This Maple Pecan Blueberry Crisp is all of these things and more: delicious, easy, comforting and fast. It can be a dessert, snack or even a breakfast.

Here is my version of the recipe, adapted liberally from the blueberry crisp recipe found in Shauna Niequist’s lovely book of essays and recipes Bread & Wine:

Maple Pecan Blueberry Crisp

Use a 9 x 13, rectangular, glass baking dish for this recipe.

Preheat the oven to 350 degrees.

Filling:

8 cups of frozen, organic, wild blueberries (I buy mine at Trader Joe’s or Whole Foods)

Crisp Topping:

2 Cups Old-fashioned Rolled Oats (Gluten-Free)

1 Cup Raw, Unsalted Pecans roughly chopped

1 Cup Almond Meal (I make my own by putting almonds in the food processor until they resemble coarse sand)

1/2 Cup Real Maple Syrup

1/2 Cup Melted Coconut Oil

1 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

1 Teaspoon Sea Salt

 

Pour the berries into the glass baking dish. It doesn’t matter if they are thawed or still frozen. Mine are usually somewhere in between. Mix together all of the crisp topping ingredients in a separate bowl. Then layer the topping evenly over the berries. Place in the heated oven and bake for about 35-40 minutes. If berries were frozen solid, they may need up to 10 minutes longer. Fruit should be bubbling and the top should be lightly browned and fragrant.

Serve warm or chilled with non-dairy yogurt, whipped cream or ice cream of your choice.

 

Relephant:

Decadent Chia Seed Pudding: Easiest Vegan Dessert Ever.

 

Author: Victoria Fedden

Editor: Travis May

Photo: Author’s Own