Edit: Edit: It has come to my attention that it is NOT COOL to copy and paste ingredients/directions to recipes. I apologize for doing so, and I have edited this post to correct this error. I’ve also changed the link to this recipe to one that was written by Shauna Niequist herself and modified some of my thoughts about the recipe. -Mary
Do you remember the “Real American Heroes”/”Real Men of Genius” Bud Light commercials? If not you should probably listen to some of them. They’re hilarious odes to important yet sometimes unacknowledged men (e.g., “Mr. Chinese Food Delivery Guy”) who add so much to our lives and, therefore, deserve a Bud Light.
Although I personally don’t think having a Bud Light is much of a reward in general, in the spirit of paying tribute to unsung heroes, I’d like to share one of my Real Recipes of Genius, Shauna Niequist’s blueberry crisp from her book Bread and Wine.
I love this recipe so much and make some version of it about once a week. Why is it so great? First, it’s incredibly easy and quick to make, and is basically baking at its easiest. You really can’t mess it up.
Second, the ingredients are incredibly flexible. You really can put almost any fruit in this crisp. In fact, I basically never make it with just blueberries. I've also used strawberries, blackberries, raspberries, peaches, kiwis, and apples, usually in some kind of combination (I think it's the best that way!). In the picture above, I used blackberries, kiwis, and strawberries. So if you have some fruit that’s starting to go bad or random packages of frozen fruit in your freezer, this recipe is a great way to use them up.
Also, while the crisp topping, as is, is very conveniently gluten-free** and dairy-free, you can also, as Niequist writes in the post, easily swap out the ingredients for whatever you have on hand (regular flour instead of almond flour, for instance). The possibilities are endless! And because it’s so easy and flexible, it’s great for company (and I’ve only known one person who didn’t like it!) Personally, I also omit the salt, because it just tastes too salty for me otherwise.
Finally, you can eat it any time of day without feeling too guilty. It’s a great dessert (even better with ice cream), but it’s also a great breakfast with yogurt or milk or just by itself. It works just as well after dinner as it does at a brunch.
So do yourself a favor, and salute this Real Recipe of Genius by making it. You won’t be sorry.
**If you’re making for this for someone on a gluten-free diet, make sure you ask them if conventional oats are okay for them. Otherwise, you can use gluten-free ones.