Blueberry Crisp with Maple-Pecan Topping

Blueberries are my favorite summer fruit. We have a few patches here in Northern Minnesota, but our growing season was a flop so I had to pick them up from the store. The recipe I found called for blackberries and it was actually double the amount of what I made. You can sub any berry or fruit for that matter. Enjoy!

Blueberry Crisp with Maple-Pecan Topping from Vegetarian Times September 2012

  • 2 1/2 tbls maple syrup, divided
  • 1/2 tsp balsamic vinegar
  • 3 c blueberries (fresh!)
  • 1 1/2 tbls sugar
  • 8 tbls flour, divided
  • salt
  • 1/3 c rolled oats
  • 1/3 c chopped pecans
  • 1/6 c brown sugar
  • 1 1/2 tbls canola oil

Preheat the oven to 350 F and coat a baking dish with cooking spray.

Whisk together 1 tbls maple syrup and 1/2 tsp balsamic vinegar. Pour over 3 cups of blueberries. To this mixture, add sugar, 1 1/2 tbls flour and a dash of salt. Combine and add to the baking dish.

Now, for the topping, combine 6 1/2 tbls flour, oats, pecans, brown sugar and 1/8 tsp salt. Combine.

Add the remaining 1 1/2 maple syrup and canola oil. With your hands combing the wet with the dry until clumps form. Sprinkle the clumps over the blueberry mixture.

Bake for 30-45 minutes or until the topping has browned.

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