Last week I finished Shauna Niequist's new book Bread & Wine. Let me tell you what, I'm not a big book reader, but I have told every single women I know to read this book. It's hands down my favorite book of the year! Yes, I've read some good books this year, but nothing compares to Bread & Wine.
There is just something so special about the way that Shauna writes. It's like you're sitting on a comfy couch with your best friend, sharing life, and swapping recipes. And there is something about her writing that makes you feel ready to get up and have those deep conversations with your friends. To share the hurts of your heart, the joy of growing through a hard season, and letting them walk into your home when you haven't cleaned for days. But to embrace each other right where we are.
During the month of July I decided to take a break from social media, so I decided to take one of Shauna's recipe and spend sometime with my mom. While we were there for a week visiting we spent some times in the kitchen making this yummy blueberry crisp. My mom manages the bakery of a local blueberry market, so naturally we made if with the best blueberries on earth.
The recipes in this book are dreamy. Such rich flavors, yet simple and easy to follow. When I was baking I felt like Shauna was right next to me giving me all the tips I needed. The almond meal was crumbly just like she said, but once it was all combined it was perfect as she promised. I doubled the topping recipe so that I can pop it in the cover when I get a craving for something sweet, yet healthy. Warm it was delicious with a little scoop of ice cream. The next morning it was delicious on top of plain greek yogurt, the maple syrup slightly sweetened the yogurt. Oh so good! Cold or warm. I found the recipe on Shauna's website so I'm excited to share it was you!
4 cups blueberries (or any fruit, really)
1 cup old fashioned oats
½ cup pecans
½ cup almond meal (available at Trader Joe’s, Whole Foods, health food stores, or made by putting almonds in food processor until fine, but before they turn to almond butter)
¼ cup maple syrup
¼ cup olive oil
½ tsp salt
Pour four cups fruit into 8×8 pan. Spread crisp topping over the fruit. Bake at 350 degrees 35-40 minutes, or longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.
*We fed way more then four with this recipe. It's filled with such wholesome ingredients it not only satisfied out sweet tooth, but filled you up so you didn't eat a giant bowl.