1/3 cup pecan pieces
1/3 cup rolled oats
3/4 cup oat flour
1/3 cup sugar or coconut sugar
1 tablespoon vanilla extract
1/4 teaspoon fine grain sea salt
3 tablespoons unsalted butter or coconut oil, softened but not liquid
6 cups fresh blueberries
Juice of 1 lemon
Splash of vanilla
Yogurt for topping
Mix together all crisp ingredients except butter. Cut in the butter to mixed crisp ingredients and use your fingers to press it into the dry ingredients until a shaggy, sand-like texture forms.
Bake at 350º for 10-12 min or until golden brown at edges.
Once baked, let crisps cool on pan.
Mix together fruit salad ingredients.
Store in the fridge and toss the fruit with the crisp topping just before serving.
Top with yogurt if desired. Recipe serves 4-6 people.
