Pretty Much Guiltless Blueberry Crisp

I have a sweet tooth. Big time. I wish I didn't, but I do. And unfortunately it's not the kind of sweet tooth that is easily satisfied by delightfully healthy options. I mean, I love fruit as much as anyone, but I don't get the people who act like eating a few grapes or apple slices will be just as satisfying as a warm, gooey brownie. Sorry. Nope. Not the same.

However, I'm smart enough to know better than to indulge in said warm, gooey brownie too often, so I am finding more and more ways to create scrumptious desserts without consuming ALL OF THE CARBS AND SUGAR in every single bite. 

Here is one dessert that doesn't feel like a compromise in any way. It's hearty, rich, fruity, sweet, crunchy, salty, nutty, and YUMMY! And if you top it off with some homemade whipped cream or coconut cream, it adds another whole level of awesome. Enjoy!


4 cups blueberries (or any fruit really. Also, preferably fresh, but frozen works too)
1 cup old-fashioned oats
1/2 cup raw, unsalted pecans, chopped
1/2 cup almond meal
1/4 cup maple syrup or agave nectar
1/4 cup butter or coconut oil, melted
1/2 teaspoon salt
1 tablespoon coconut sugar
healthy splash of vanilla (about a teaspoon)
additional sprinkle of coconut sugar


1. Preheat oven to 350 degrees.

2. Mix together oats, pecans, almond meal, salt and 1 tablespoon of coconut sugar.

3. Add syrup (or nectar), butter (or oil) and vanilla. Incorporate well.

4. Spray or butter baking dish and add fruit to the bottom. Spread oats mixture evenly over top.

5. Sprinkle more coconut sugar over the top. (This is really optional, but it does add a nice added hint of crunchy texture and caramelization.)

6. Bake 30-40 minutes or until fruit is bubbly and topping is evenly browned. (If using frozen fruit, you may need to increase the time a bit. If the crust is browning too quickly, but the fruit needs a little more time, just add some foil over the top until the interior of the dish is fully heated through.)