Tasty Tuesday {Fruit Crisp}

I started reading this book and as soon as I finished the first chapter, I got up and tried its first recipe:  Blueberry Crisp.  However, we didn't have enough blueberries, so my mom pulled out all of the fruit she had and we just dumped it all in. 

This took me all of 5 minutes and it was de-licious.  Serve it warm with a scoop of vanilla ice cream and bam!  Instant dessert.  Or breakfast because it's semi-good for you (maybe not with the ice cream, but if you do add the ice cream for breakfast, I totally won't judge you). 

This tasted like summer and is my kind of recipe because it's sort of dummy proof.  Dump everything in a pan and bake?  Yes please!  Now go enjoy this and use whatever fruit you want!  I need to get back to my book and see what else this amazing woman has to say about bread and wine.

Fruit Crisp

Ingredients:
4 cups of any fruit you have on hand (original recipe used all blueberries, we used a combination of blueberries, strawberries, raspberries, and peaches)
1 cup old-fashioned oats
1/2 cup raw, unsalted pecans, halved or chopped
1/2 cup almond meal (we used almond flour and it worked great)
1/4 cup maple syrup
1/4 cup olive oil
1/2 teaspoon salt

Preheat oven to 350*.  Mix together all the ingredients except for the fruit.  Pour the fruit into an 8x8 pan, then layer the crisp topping over it.  Bake for 35-40 minutes, or up to 10 minutes longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.

Serves: 4-6

Happy Tuesday!