Summertime is berry time in our family.
I saw the first sign for fresh strawberries the other day and my mouth started watering.
Summer is the cumulation of all the garden has been waiting for and berries are, in my humble opinion, one of the best fruits the summer bares.
I have been making this quick and simple berry dessert, adapted from Shauna Niequist, for years and it would be entirely selfish of me not to share it today with you.
You can make this from the stuff in your pantry and change it up when you're low on one item and need to improvise.
I don't think I've made this crisp the same way twice.
4 cups blueberries (or any fruit - i have done peaches, apples, mixed frozen fruit. truly anything works here but blueberries are my favorite) 1 cup old fashioned oats ½ cup pecans (or walnuts) ½ cup flour (Shauna uses almond meal for gluten intolerant friends) ¼ cup maple syrup (I have also been known to substitute honey here) ¼ cup olive oil
Pour the berries into a baking dish—I love using our antique 10-inch cast iron skillet. In a separate bowl, mix the remaining ingredients with a fork, and then pour it over the berries. Bake at 350°F for 30-40 minutes, or until just a little brown.
Not necessary but this is always a bit better with a scoop of ice cream melting into it on top.
That is truly it.
This dessert doesn't last long in our home. In fact, we will eat whatever is left from dinner the next morning as breakfast.
Let me know your favorite berry in the comments below!