Blueberry Crisp

If you’re planning on moving 600+ miles south in the next few months, fully expect the weather to be significantly warmer, even though Tennessee and Virginia are “right next to each other!” We have been soaking up every ounce of warmth and sunlight like the vitamin D starved zombies we are. Jokes can be made about how much I blended in with the snowstorms back home.


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While warm, steamy soups and a hot stack of waffles are forever welcome, something about the arrival of spring and it’s long-missed blanket always prompts me to try fresh ideas. There have been many times a fruity crisp has sat bubbling atop my kitchen table on a Saturday morning, most of the time surrounded by hot coffee and eager hands (husband). If I made my crisps with actual sugar and flour, my poor skinny jeans would be uttering lonely cries of uselessness at the top of my closet. A moment of gratitude to maple syrup and almond flour.



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Crisp is one of the absolute best dishes you can whip up first thing in the morning, even before your Nespresso has kicked in. It comes together in a few minutes, no hard steps, and your oven does the rest of the work. Piece of crisp, right? (ha ha. don’t worry, no more ‘jokes’ )


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Sweet, bubbling blueberries, toasty almond topping, filled with everything to keep you satisfied and energized? Hello, table for 1, please.



Blueberry Crisp


For the Almond Topping

  • 1 cup of organic oats
  • 1/2 cup of chopped almonds
  • 1/4 cup of almond flour
  • 1/4 cup of coconut oil, solidified
  • 2 tbsp of pure maple syrup
  • 1/4 tsp of pink salt
  • dash of vanilla extract (optional)

For the Blueberry Base

  • 2 cups of organic blueberries
  • 1 tbsp pure maple syrup
  • 1/2 tbsp tapioca starch
  • squeeze of lemon juice



  1. Preheat your oven to 350F.
  2. Combine everything for the blueberry mixture first, mashing a few blueberries if you wish.
  3. While the mixture marinates, prep your crisp topping by combining all listed ingredients in a separate bowl, until the mixture is well combined and slightly crumbly.
  4. Pour your blueberry mixture into a greased (coconut oil is best) small to medium-sized pan, and top evenly with the crisp.
  5. Bake in your preheated oven for 25 minutes.
  6. Let it cool slightly to set, add lemon zest if you like, then serve and enjoy!

Makes 6 servings



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I’ve been self motivating with tiny bites here and there since it came out of the oven. A yoga flow gets finished– juicy blueberries make their way on to my spoon.  The sink full of dishes is cleared at lightning speed– toasty almond topping here I come. If only my former professors could witness my motivational skills when food/drink is involved.




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