Here is a recipe for a delicious Blueberry Maple Crisp, pulled together with a hint of cinnamon and rosemary. The crust adds a nice almond flavor from almonds, as well as the almond flour used to replace white flour. Whether you are entertaining guests or enjoying it with your favorite old western movie, you will not only enjoy the taste, but your eyes will be drawn to the cast iron skillet presentation!
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!
Kate & Crew
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