Rustic Blueberry Maple Crisp

rustic blueberry crisp in a pie pan


4 C. fresh blueberries, rinsed

¼ C. real maple syrup

¾ tsp. ground cinnamon

½ tsp. ground allspice

½ tsp. 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 Tbs. unsalted butter, melted

1/8 tsp. table salt


Step 1

Place top oven rack in the center position and pre-heat oven to 350°F.

Step 2

Place blueberries in a large bowl. Add maple syrup, cinnamon, allspice, rosemary, and salt. Toss to combine and set aside.

Step 3

Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined.

Set aside.

Step 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.

Step 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.

Step 6

Serve warm with some Greek yogurt, if desired.


dinner party and someone pouring a bottle of wine