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!
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