Fig Blueberry Crisp

It’s funny how tastes can change. I remember when I was younger and my dad was making us sandwiches for lunch, my choice of spread was Cheez Wiz (I know. I’m cringing too), while my brother’s was peanut butter. And I remember how sometimes for breakfast, my dad would make savory things– noodle soups, cheese-topped tomato macaroni– and I would gladly eat it.

And then now, and I don’t know how this happened, I developed this massive sweet tooth. I don’t eat chips. I hardly touch cheese. Pizza is no longer my friend (that, and I’m also tired of looking at it…). Cheez Wiz is just pure evil and seriously, why is it still being produced?!

Which means for breakfast, I usually eat something sweet, like oatmeal with honey, or banana bread, or something of the like. I’m reluctant to stomach anything else– including fruit, because it’s cold and sour.

Which is doing my body no favors, let me tell you.

So this is my almost-but-not-quite perfect solution: fruit crisp.

I can incorporate that chewy carby oat factor that I crave in the morning, plus fruit, which is much more palatable when it’s softened and its flavours harmonized with other fruits. Drizzled with honey, this dish is restrained in sweetness.

There’s some recipes that never let you down. This is one of them. I’ve made a few variations of this, including one with cherries and a few tablespoons of good kirsch in the filling, and with 1/2 tsp of almond extract in the crisp. The kirsch taste is quite strong when you eat it the day after, but to my surprise, fades after a few days in the fridge, or after you defrost it from the freezer (because did I mention, this recipe freezes very well too?).

This particular variation was baked way back in the summer, with fresh blueberries and figs. With millet, chia seeds, and sunflower seeds sprinkled on top before baking, this recipe is incredibly versatile and forgiving in that you can really add this-or-that to make it more nutritious. I hope those of you who have trouble eating well in the morning (because you know, kale juice isn’t everyone’s thing) give this recipe a shot. You can bake it the night before, and spoon it into a jar/glass container for your morning commute.

Fig Blueberry Crisp

  • Servings: 10ish
  • Difficulty: easy
  • Print

closely adapted from cookie+kate
For the filling:
  • 1 pound blueberries
  • 1 pound figs, halved (or substitute with your fruit of choice, of course!)
  • 1/3 cup honey
  • 3 tbsp cornstarch
  • 2 tsp vanilla extract


  • 3/4 cup old-fashioned oats
  • 3/4 cup whole wheat flour (or flour of choice)
  • 1/3 cup coconut sugar (or brown sugar)
  • 1/2 tsp sea salt
  • 1 tsp cinnamon (optional)
  • 4 tbsp coconut oil (or melted butter)
  • 3 tbsp Greek plain yogurt (any fat content)
  • chopped nuts, seeds (eg. millet, sesame, chia, sunflower) as you see fit.


  1. Preheat oven to 350°F. In a 8″x8″ baking dish, combine fruit, honey, cornstarch, and vanilla extract.
  2. In a medium mixing bowl, combine oats, flour, sugar, salt, and cinnamon, if using. Stir in the Greek yogurt and melted coconut oil, both of which should be at room temperature, otherwise your coconut oil will annoyingly solidify. Stir until all of the flour is incorporated, and the mixture is moistened evenly.
  3. Dollop large spoonfuls of the oat mixture over the filling, and use your fingers to spread it out. No need to pack it down. Sprinkle with sunflower seeds, chia seeds, millet seeds as you see fit.
  4. Bake for 50-55 minutes, or until the filling us bubbling around the edges, and the top is turning lightly golden.
  5. Let the crisp rest for 5-10 minutes before serving. Or, cool to room temperature and refrigerate to eat the day later.
  6. Serve with honey, or vanilla ice cream, if desired.

Note: usually crumbles/crisps are made with solid butter cut into the dough, whereas this one is made with melted coconut oil or melted butter — the topping doesn’t stay crisp after refrigeration. If reheating in the microwave, the top will stay soft. If crispness is desired, use the oven to reheat.


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