Summer Berry Crisp

Thursday, June 28, 2018

Next week is Fourth of July (slow down, summer!!!), and we're planning on totally kicking back. Growing up, we spent most of our summers abroad, so I was rarely home for the holiday (which led to grudges with my parents I swore I'd never let go — you're robbing me from an American childhood — the list of things I have to apologize for isn't short) and since working, we've often gone on vacation that week to take advantage of the day we already have away from the office. But, here we are. Independence Day 2018. No plans. I asked Brian what he wanted to do on our way home from the airport Monday, and he glared at me. Got it, no plans. Maybe we'll ride bikes. Maybe we'll invite some of our friends from around the world to celebrate America on our little patio. Maybe we'll watch Stepbrothers for the tenth time this week. What we will do is eat this perfect berry crisp out of the perfect red Kate Spade pie dish while drinking something equally fruity or bubbly and getting ginormous mosquito bites that will keep us up for nights. That we will do.

This berry crisp has become a household staple, and I'm  proud of that. First, because it's good for you (other than a bit of maple syrup, which, is that even bad for you, it's all the healthy stuff). While Brian and I are both fueled by excessive sugar, we surprisingly crave this. Second, we always have the ingredients on hand, so it can be whipped up at any time, and because of that has become what we always seem to take to impromptu dinners with friends (proof). Last, I can make it with my eyes closed. And that's real adulting type stuff to me. I've never seen my mom follow a recipe, so there's a long road ahead, but I aspire to make things that taste good off the top of my head, and this berry crisp checks that box (on the other hand, we eat the same weekday meals again and again, and I look them up again and again).

So, this is delicious. And it'll be the center of our very chill Fourth of July. But, with patriotic berries, napkins and pie dish, it'll be festive, relaxing, and not everything my middle-school self dreamed of but everything my nearly-30 self does.

4 cups berries
1 cup old fashioned oats
½ cup pecans (or walnuts)
½ cup almond meal (or ¼ cup almond meal and ¼ cup unsweetened coconut flakes)
¼ cup maple syrup

¼ cup olive oil (or coconut oil)

Pour the berries into a baking dish.

In a separate bowl, mix the remaining ingredients with a fork, and then pour it over the berries.

Bake at 350°F for 30-40 minutes, or until just a little brown. If you’re waiting for a deep rich brown, you’ll be waiting forever, so just pull it out when the fruit is bubbling and there’s a little golden color on the crisp.

(This post was sponsored by Wayfair. Thank you for supporting the brands that support Make the Most.)


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