Blueberry Breakfast Crisp

Blueberries are my favorite fruit. I eat them nearly every day when they are appropriately in season and I can find some that meet my picky purchase criteria for berries. I love them alone, in vanilla yogurt with some nuts, in applesauce (yep, give that one a try if you aren't averse to mixed textures), in my chia pudding, in baked goods. In everything. They are perfection to me. They are the bomb with rhubarb, and I'd argue that they are an even better match for that tart taste than the highly revered strawberry. When you bake blueberries they are intensely gorgeous--deep in color and flavor, and almost jam-like. They are bliss. When I read "Bread and Wine" last month (a most fabulous book that I adored on a whole host of levels. If you are a foodie, a born hostess, or someone who believes that magic happens over a meal then you absolutely must read it), I knew right away that I would not delay in making the recipe at the end of the first chapter--blueberry crisp. Now, I took some liberties with her recipe. Not many, but a couple that I thought would be necessary for my palate. I added cinnamon (I'm trying not to think any less of the darling author because she professes a strong dislike for cinnamon. Say what?), and I replaced the olive oil in the topping with coconut oil. I did not want any olive oil taste in my crisp, but I'd sure love the faint hit of coconut.  While the author says she does serve this as dessert at times, I believe this concoction to be virtuous enough to solidly place it in the breakfast category. And so I have eaten it for the last 2 mornings, basking in blueberry bliss and happy taste buds. It reheated just fine, and you can bet I'm finishing it straight out of the pan tomorrow morning. All that said, no one would dare complain if you topped it with ice cream instead of yogurt and called it dessert.

Blueberry Breakfast Crisp
-adapted from"Bread and Wine"

-4 cups blueberries (I'm going to try this with peaches and blackberries this summer, and apples this fall. Feel free to try it with any fruit that you'd be ok eating unsweetened. You aren't going to add  a darn thing to the berries for the filling, so don't use rhubarb or something crazy like that without also adding sugar)
-1 cup old fashioned oats
-1/2 cup almond meal
-1/2 cup chopped raw pecans
-1/4 cup melted coconut oil (I think you could safely also sub melted butter here)
-1/4 cup pure maple syrup
-1/2 t. salt
-1/2 t. cinnamon

Put the berries in an 8 "square baking dish or a pie plate. Mix the rest of the ingredients together in a bowl and distribute evenly over the fruit. Bake at 350 degrees for 35-40 minutes, until fruit is bubbling and topping is nice and golden. Scoop into bowls and top with vanilla yogurt for breakfast, or ice cream or freshly whipped cream for dessert.