- 2 pt blueberries
- 1 1⁄2 c almond flour
- 1 c chopped pecans
- 1⁄4 tsp sea salt
- 1⁄4 c liquid coconut oil
- 1⁄4 c coconut nectar, honey, or Grade B maple syrup
From Berries by Stephanie Pedersen ($14.95, Sterling, 2016)
The fruit in this dessert is unsweetened. Feel free to stir a couple of tablespoons of honey into the berries before placing them in the baking pan. Also, blueberries—and cranberries, too—have plenty of pectin to naturally thicken the crisp’s filling. If you go with another berry, however, gently stir 2 teaspoons of arrowroot into your berries before placing them in the baking pan.