Bread & Wine & Blueberry Crisp

By Posted in - General on August 7th, 2012 31 Comments


I’ve promised you an update on Bread & Wine. Here’s the deal: I’m really, really excited about it. There’s a lot of work still to be done, but I’m really excited about it. 

It’s a similar format as Cold Tangerines & Bittersweet, in that it’s a collection of around 40 essays, but it’s pretty different in that it also has 20-something recipes in it—my favorite ones, the ones that I’ve made a million times, the ones that mean something to me, that give you the taste and smell and texture of life around our table. 

The book will be out in February 2013, and in addition to the essays and the recipes, there will be thoughts on simple entertaining and a weeknight cooking pantry list. One of the “extras” that I’m most excited about is a 4-week book club/cooking club guide—menus and questions to guide you through the book and the recipes in 4 gatherings. Fun, huh?

Consider this post kind of a sneak peek: this blueberry crisp is the first recipe in the book. South Haven, the Michigan lakeshore town we love, is the blueberry capital of the country, and this weekend, in fact, is the Blueberry Festival. There’s a Blueberry Queen, a blueberry pie-eating contest, all manner of blueberry-related activities. 

We’ve been home from South Haven for a week, but I’m still hanging on. I’m making blueberry crisp almost every day. A month at lake meant a month of Golden Brown Bakery doughnuts, Sherman’s ice cream, and my favorite thing: sweet potato fries from the yacht club. Understandably, then, we need a little virtuous eating around our house these days. 

So this is a healthy crisp, suitable for breakfast, especially with a scoop of Greek yogurt. It’s vegan, sugar-free, and gluten-free. Most importantly, it’s delicious. Seriously: I can’t stop eating it. If I can’t be at the lake, this is the next best thing…


4 cups blueberries (or any fruit, really)

Crisp topping:

1 cup old fashioned oats

½ cup pecans

½ cup almond meal (available at Trader Joe’s, Whole Foods, health food stores, or made by putting almonds in food processor until fine, but before they turn to almond butter)

¼ cup maple syrup

¼ cup olive oil

½ tsp salt


Pour four cups fruit into 8×8 pan. Spread crisp topping over the fruit. Bake at 350 degrees 35-40 minutes, or longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden. 

Serves 4 

(31) awesome folk have had something to say...

  • Lesley Miller - Reply

    August 7, 2012 at 3:26 am

    Well, this is just a wonderful end to a Tuesday. :) Looks delish, sounds delish. Looking forward to the book!

  • jess williams - Reply

    August 7, 2012 at 3:42 am

    Thanks for the teaser, Shauna! Uber excited for the book release!!!!

  • Kimberly Swenson - Reply

    August 7, 2012 at 6:45 am

    I love that this recipe is vegan and gluten-free – two musts for me! Can't wait to read Bread and Wine and try out the rest of the recipes.

  • Stephanie Henry - Reply

    August 7, 2012 at 1:08 pm

    Yumm-uh! I was just looking for a good, vegan (for my hubs) crisp recipe yesterday. I have a bushel of the most amazing peaches, some of which are going to be made into your crisp today :) I am also so looking forward to the release of Bread and Wine . . . essays and recipes.

  • Long Time Reader - Reply

    August 7, 2012 at 3:30 pm

    Shauna, is there a nut-free version by any chance? It looks wonderful!

  • Dana @ Minimalist Baker - Reply

    August 7, 2012 at 5:35 pm

    Consider me your first buyer! I want a copy now!

  • Leigh @ hopefulleigh - Reply

    August 7, 2012 at 6:52 pm

    I'm so excited to read Bread & Wine! The book club idea sounds genius.

  • kat - Reply

    August 7, 2012 at 9:11 pm

    Thanks for this wonderful recipe, and now I'm super-eager for the book! I'm looking forward to making this crisp, but I did want to note that studies about oats being gluten-free are inconclusive and complicated — so any readers making this for someone with gluten allergies might want to get oats that are specifically labeled as being GF, rather than just regular "old-fashioned" oats. I don't mean to sound tendentious, but I just thought it might be useful to point out for hospitality purposes. Thanks, again, for sharing!

  • Morgan Kopitzke - Reply

    August 7, 2012 at 11:26 pm

    Very excited to try this recipe! Even more excited for the new book. The book club guide is such a great idea!
    By the way, I recently came across a blog that I'd thought I would share with you. It's called She's always posting these little tips for living simply. I love it. She's a great read. I know you're super busy with the book and all, but this might be a nice break for some you time.

  • Erin Mann - Reply

    August 27, 2012 at 7:55 pm

    Michigan blueberries!! My husband and I live in Logan Square in Chicago, and there are some DELICIOUS Michigan first pick frozen blueberries that are always at the Farmer's Market near us! My mom who lives in Minnesota has me buy her a giant box of them every time we visit. :) This recipe looks delicious! I'll have to try it with my special Michigan blueberries.

  • Erica - Reply

    September 4, 2012 at 12:27 am

    Made this last week with blueberries. Now I have a pear and a blueberry in the oven as we speak. Addicted.

  • Laura R. - Reply

    October 18, 2012 at 10:06 pm

    This recipe saved the day when I was asked on short notice to prepare a dessert that would fit my husband's boss's low-carb diet. Shauna's blueberry crisp to the rescue!

  • Lacey - Reply

    April 14, 2013 at 3:53 pm

    Just finished Bread & Wine and LOVED all of it. Every word. I’m giving two copies to my people. I made this recipe for the first time today. My dearest friend is sick! I’m cheering her up on this lazy Sunday evening with scratch Tortilla Soup and the Blueberry Crisp. I made the almond meal myself and substituted half of the maple syrup (from our farm) with half honey from my aunt’s bees. It’s tasty and comforting. Thanks for sharing your words, and inspiring my hermit-self to get out and share food. I’m so blessed because of it.

  • Helen Cottee - Reply

    July 2, 2013 at 1:21 pm

    So my son went on a school trip to a fruit farm and picked strawberries and rhubarb. Stole the’crisp’ idea instead of making a boring pie. I can confirm that rhubarb, strawberry and vanilla crisp is a hit! Yum!!

  • Kari Routledge - Reply

    August 5, 2013 at 9:11 pm

    We spend a long weekend in South Haven every June! This year the fresh strawberries were like candy! Clementines and caramel pretzel ice cream at Captain Nemo’s this summer were my favs!

  • Natalie G - Reply

    August 11, 2013 at 4:15 pm

    We are going to a friend’s for dinner and I thought your this blueberry crisp was a perfect summer dessert to bring. We can’t wait to try it :)

  • thestockholmseamstress - Reply

    February 10, 2015 at 12:10 pm

    I tried this recipe from your book this evening and my husband and I really enjoyed it (and he hates maple syrup but couldn’t tell it was there). I love that you used healthier ingredients, and it was still just as satisfying and comforting as other versions I’ve tried with brown sugar.

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