Yesterday I showed you all the fun we had on our blueberry picking adventure. Today, I’m sharing the recipe for the blissful blueberry crisp we made when we got home. There’s nothing better than baking with ingredients picked the very same day!

Fresh blueberries are naturally sweet and delicious, so who needs to add a bunch of sugar to mess it all up. My recipe uses just a bit of maple syrup to sweeten up the oats and coconut oil instead of butter.

BLUEBERRY CRISP 

Filling

• 6 cups fresh blueberries
• 2 Tbsp. lemon juice
• 1 Tbsp. whole wheat pastry flour

Topping

• 1 cup oats
• 1/2 cup whole wheat pastry flour
• 1 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1/4 cup maple syrup
• 2 Tbsp. coconut oil (melted)

Wash blueberries. Pour into large mixing bowl and combine with lemon juice and one tablespoon of flour. Stir well. Set aside. In a separate mixing bowl combine topping ingredients and stir well.

Grease a 13 x 9 casserole dish or 5 individual ramekins. I used ramekins this time. Distribute blueberries evenly among the ramekins or pour into casserole dish. Spoon topping over blueberries. Place ramekins in a 350 degree oven and bake for 30 minutes. Top with your favorite vanilla ice cream or some Greek yogurt and enjoy!