Easy Sweet Comfort Food & How I Started a Blog

I have easy sweet comfort food for you today.

I love fruit crisps & crumbles.  Tart strawberry-rhubarb crisp is my favorite.  And I love a good apple crisp too, but peeling & slicing apples takes a little more time.  With this recipe, yours can be hitting the oven in five minutes – ten tops.  Breathe in.  Hot cinnamony blueberries can be wafting in your kitchen this weekend.  It’s so easy.

Berry Crisp with Coconut Ice Cream 022314

Before I found this recipe, I would’ve gushed over my love for the usual buttery-brown-sugary-crumb topping.  Lord knows I love my butter.  But this one’s going to surprise you. In all the right ways.

Blueberry Raspberry Crisp 022314

When I tell you it’s gluten-free and dairy-free (like now), don’t go clicking away on me.   It’s well worth making for everybody.  And super healthy.  Rather than lots of butter, there’s a quarter cup of olive oil.  Rather than brown sugar, there’s a meer quarter cup of maple syrup.

Maple Syrup to sweeten fruit crisp 022314 There’s one item you have to plan ahead for and that’s almond flour.  A.K.A. almond meal.  Don’t you worry.  These days it can be found in the health food or baking area of most bigger grocery stores (usually in a clear cellophane bag).

Almond Meal Bag

Bob’s Red Mill brand is the one I use.

You can even make your own by grinding blanched almonds in a blender or food processor.  Careful though – don’t blend too long & turn it into almond butter.

 I can’t claim the recipe as my own.

I found it last summer in the story of how I started writing a blog.

This recipe for Blueberry Crisp was in the newly released book “Bread & Wine: A Love Letter to Life Around the Table” by author blogger Shauna Niequist. I bought it for my summer reading pleasure. Obviously this book would call my name.   I mean – take a look at it.

breadandwineshaunaniequist Interestingly, a couple of weeks later I received an email that the book was being featured in an on-line book club.  The author would join others in discussion on a series of videos.  A unique concept and perfect timing.  I decided to sign up & join in.

  Before it began, I read they were looking for guest posts (on the topic of food and community) to include in the study & Facebook page.  Hmm.  Why not?  I had nothing better to do a few weeks before my daughter’s wedding.

This business of food and community is My Love.

Well jeez – wasn’t I surprised and honored when they chose to include my essay?  They asked for my Twitter handle and the URL for my main blog page.  Well, at the time I had no Twitter and no Blog.  I’d been stewing about starting a blog for a few years.

I decided the time was right.  Join a book club, write an essay, learn how to set up a blog, take photos, join Twitter, and crank out some posts.  Again, I had nothing better to do a few weeks before my daughter’s wedding.  I write this just to encourage you to start something you’ve been dreaming about and stop waiting for the perfect time.  There won’t be one.

I wrote my first little blog post back in July.  Looking back I realize the slowwww but (mostly kinda sorta) enjoyable learning process it’s been.  I’ve stumbled, bumbled and fumbled my way into the blogosphere the last nine months.  I’m barely starting to feel the teensiest bit more comfortable.  There’s so much to learn.

 My essay “A Wide Open Door and Why I Am The Way I Am” was featured on the (in)courage Facebook page during the book club.  You can read it in the link {here} if you haven’t seen it yet. It’s the story of how my parents’ gift of over-the-top hospitality profoundly influenced me to be the person I am today.

The Ultimate Examples of True Hospitality

The Ultimate Examples of True Hospitality

 I was able to link it up to my brandy new blog.  Since their Facebook page has over 57,000 Likes – this was a big deal to me. Heck, I’d have been excited if it had a hundred.

Okay Okay….I’ll get on with the recipe for goodness sake. 

Blueberry Crisp

Serves 4-5

Ingredients

4 c. Blueberries (or other combination of fruit)

Crispy Crumbly Topping:

1 cup old fashioned (not quick) oats

1/2 cup pecans, rough chopped

1/2 cup almond meal (also known as almond flour)

1/4 cup pure maple syrup (no fakes allowed whatsoever)

1/4 cup olive oil (I’ve used canola too)

1/2 teaspoon salt

3/4 teaspoon cinnamon (my addition), optional

1/2 teaspoon ground cardamom (my addition), optional

Instructions:

Pre-heat oven to 350 degrees.

Place 4 cups of fruit into a greased oven-proof baking dish.

Blueberries and Raspberries Raw in Dish 022314 Combine and stir the remaining ingredients together in a bowl.  This is the part that comes together so quickly compared to a traditional topping.  Fruit Crisp Topping Ingredients in Bowl 022314

Spread it evenly over the fruit.

Fruit Crisp Before Baking

Bake for 35-40 minutes until bubbly, crispy and golden.

That’s it.

If frozen fruit is used, bake it a few minutes longer.

 My variation this time around included some raspberries & cinnamon. And I forgot it this time, but every one of the other 8 or 9 times I’ve made it I’ve included ground cardamom.  I’m a Swede after all – Yah Sure.

I made this recently for a friend with severe allergies to both gluten and dairy.

Berry Crisp with Coconut Ice Cream 022314

I served it along with this ~

coconut milk frozen ice cream 022314

It’s a frozen dessert made from coconut milk.  But of course it’s great with ice cream, whipped cream or no extra topping whatsoever. It makes a delicious and healthy breakfast too.

Blueberry Raspberry Crisp 022314

So my suggestions for you this almost-springy weekend are:

A. bake up an easy comforting fruit crisp

B. pick up a copy of “Bread & Wine: A Love Letter to Life Around the Table”  devour it.  love it.

C. think about starting a blog {have you ever?} or jump into that thing you’ve been holding out on for the right time.

love ~donna

 

6 thoughts on “Easy Sweet Comfort Food & How I Started a Blog

  1. Okay I tried it. Oh my goodness is that good…I mean really, really good. Everyone gobbled it up! Definitely a “keeper” recipe. I had a hard time walking away from this. I did eat 2 very full bowls of it, with whipped cream on top, when it was still hot from the oven. Delish! Oh yum, oh yum ,oh yum, yum, yum! Almond flour was pricey but so worth it. Thanks for sharing this with us.

    Liked by 1 person

  2. Pingback: Sweet Honeycomb Design and Shopping From Home | More Than Hungry

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