It’s been awfully quiet here on The Dreaming Foodie, but I assure you, my kitchen hasn’t been quiet.

I’ve been in the kitchen more than ever lately, but unfortunately, not producing much to share with all of you. Not much of my own, at least. There have been more times lately than I care to admit when my own ideas have turned into recipe fails.

But it’s okay. I’m remaining okay with it and with the pace at which I share things with you. That’s the only way to be, really. Just being okay with what is.

Now, on to this crisp.

This crisp isn’t my recipe, but I can’t help but share it with you. If my goal on this blog is to share with you what is good in the world, then this is it. I seriously can’t get over this. I’ve made this crisp countless times in the last month since discovering it. It’s the best.

I love crisps, but I usually think of them as strictly dessert. I wouldn’t really think of having a crisp for a snack, or something that I make to keep around the house weekly, but this recipe is a game-changer. With this recipe, crisp is no longer strictly dessert. I do like to have something sweet around, because I know the craving will hit, but I like to keep the sweet things healthy. Like these pumpkin muffins, or these banana muffins or this granola. Now this crisp is added into that rotation. Or lately, it has sort of taken over the muffins and granola.

This crisp is made with olive oil, not butter. Almond meal, not flour. Pure maple syrup, not refined sugar. And oats and nuts. Health things. Things I am completely okay with eating on a daily basis. And real blueberries with no sugar added. None at all. I have been using frozen blueberries, but let me tell you, I cannot wait to taste this with fresh.

This is good any time of the day. I have been eating it as an afternoon snack, with full fat vanilla yogurt from a local creamery. I know I would love to have it as a dessert, too. This recipe is for people looking for something a bit healthier, but I’m convinced that it’s also for butter-laden crisp lovers. I tell you, this is the best crisp I’ve ever had, butter or no butter. This is it. The last crisp recipe I’ll ever need.

Make it. Try it. I promise, you won’t regret it.

This wonderful recipe is from Shauna Niequist’s book Bread and Wine. Click here to view the blueberry crisp recipe.