Blueberry Crisp for Two

Mr. Young refers to Fridays as "our" day.  I always chuckle at this because when I think of "our" day, I imagine walks around the lake or snuggling under a fuzzy blanket and watching a movie.  You get the idea. The reality is he works from home and I work at home.   We do try to have lunch together.

Mr. Young is not a big breakfast eater during the week.  So in an effort to get him to eat breakfast and spend a little more time together on "our" day I decided to make this blueberry crisp inspired from Bread and Wine.

I know you are probably thinking crisp for breakfast? This is a little more of healthy recipe, something you can serve for breakfast or dessert. This recipe comes together really quickly and if you want you could make up the crumb topping the night before.  And you don't need to convince me to have dessert for breakfast.

xoxo

Rachel

Blueberry Crisp for Two

2 cups of frozen blueberries
1/2 cup old-fashioned oats
1/4 cup chopped nuts
1/4 cup whole wheat flour
1/8 cup of pure maple syrup
1/8 cup of canola oil
pinch of kosher salt
Greek yogurt (optional)
honey (optional)

Preheat the oven to 350 degrees.  Place the frozen blueberries into a small oven proof container.  Mix together the remaining ingredients and sprinkle on top of the fruit. Bake for about 30 minutes or until the fruit is bubbling and the topping is golden brown.
Place 1/2 cup of Greek yogurt in each bowl and drizzle with honey.  Place crisp on top and serve warm. Enjoy!
Source: Adapted from Bread and Wine

This recipe shared with Tidy Mom,