Blueberry Crisp

I recently made a Peach Cobbler and loved it so much that I thought I would make a blueberry one. BUT then I got too lazy. So I made a crisp instead. This dish is lazy as hell and delicious AF. I made it the other day when I had my parents over for dinner since it doesn’t take much effort at all. Whenever I have people coming over for dinner, I freak TF out. I start worrying about a spider web I’ve been ignoring for 3 months and the outside windows I never wash. I’m also an excessively messy cook which means I have some extra cleaning to do along the way. All this to say, this dish takes barely any effort at all and clean up is a breeze. But your guests will never know that you’re super lazy. It’s a win-win!

I’m not sure what is happening with my computer as of right now but it sounds like it’s getting ready to rocket ship off my lap. The fan inside of it is so freaking loud and I have no idea why. My computer from college use to do this since it was some super sketchy computer that I got at some store for $50. That number was made up because my memory is fleeting with each passing year. But the point is, the computer always sounded like it was going to explode, which was fair since it was so cheap AND it was 10 years ago. But now I’m a grown up in 2019 with a real computer that is brand new and it sounds like it’s gearing to explode in my face. The moral of the story – cheaper is better 99% of the time. I bought some fancy shmancy car a year ago because we had a friend at the dealership and now I just want to go back to my ole faithful honda civic. That car was the most reliable car I’ve ever had. Sure, it got stolen multiple times and some kids smoked 600 pounds of weed in it, but she still kept pressing ahead. I miss that red 1998 honda civic. She took care of me for so long.

Speaking of large purchases, ever since my husband quit his job and is now home on a regular basis (instead of being here 4 hours a week just to hopefully sleep), we kind of feel a bit claustrophobic in our home. My SIL is also living with us while she is in between apartments, so things are feeling pretty tight here. Our house is a 1950’s home so it’s ranch style with a basement, but everything is pretty snug inside. It worked great when my husband was never home, but now it’s pretty tight. Then the other day my husband mentioned how we are growing out of this house pretty fast and it would be nice if we both had an office. So what did I do? I started obsessing. I have very obsessive personality traits so as soon as he said that, I started obsessing over the thought of moving. Now I’ve been spending my free time looking at homes online. Do I have time to do this? Absolutely not. But my obsessions have taken over me and I have no control! I even asked our realtor to get us a walk through in a place. Is this the right time to move? Probably not, BUT I CAN’T STOP MYSELF!!

The thought of having a real photo studio sounds AWESOME! I know that probably sounds silly to you, but I literally work from home all day every day and take food photos in the jankiest setup. Having a professional area sounds like a dream! I’ve taken food photos for 8 years now and they’ve come a LONG way. But I could still get so much better if I had just a little more room and light. Is that reason enough to buy a new home? Probably not…………

But maybe.

I need to put these obsessions into my work. Which means I need to get to cooking today. Kbbbbbbyyyyyeeee.

Blueberry Crisp

Print Recipe

★★★★★

5 from 2 reviews

• Author: juli
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6-8 1x

Ingredients

Scale 1x2x3x

• 24 ounces frozen wild blueberries, thawed (do not drain)
• 1/4 cup maple syrup
• juice of 1/2 lemon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1 tablespoon tapioca flour

For the crisp toppings

• 1/2 cup almond flour
• 1/4 cup tapioca flour
• 1/4 cup chopped pecans
• 1/4 cup chopped walnuts
• 3 tablespoons maple syrup
• 3 tablespoons ghee
• 1 teaspoon baking powder
• pinch of salt

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Instructions

1. Preheat oven to 375 degrees F. Grease a large baking dish.
2. In a large bowl, mix together blueberries, maple syrup, lemon juice, vanilla extract, cinnamon, and tapioca flour. 
3. Then in a food processor, add all the ingredients for the toppings and pulse until broken down into a crumble texture that sticks together in a slight ball.
4. Pour the blueberry mixture into the greased dish then use your fingers to place the crisp mixture evenly throughout the dish on top of the blueberries.
5. Place in the oven to bake  for 25 minutes. Then turn broiler on and broil for 3-5 minutes, until top is golden brown.
6. Serve with coconut milk ice cream on top!

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More Fruit-Filled Desserts:

Peach Cobbler

Basil Tangerine Pound Cake

Strawberry Swirl Shortbread Cookie Ice Cream

Strawberry Dark Chocolate Chunk Cookies

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