Sometimes the best desserts come from being brave/weird enough to try unusual flavor combinations.

That was me earlier this week, staring at a pint full of peak season blueberries, with a strong hankering for something fruit cobbler-y without all the badness – or the cooking effort.

After skimming several blueberry centric recipes, most of which I rejected immediately owing to their reliance on loads of flour and refined sugar, I found this genius courtesy Pinch of Yum. I could not assemble the ingredients fast enough!

Making this on the fly, I made do with a mix of fresh/frozen blueberries, plus a handful of almost overripe strawberries (waste not want not!)

Before baking, I first snipped a few rosemary sprigs from the shrub we planted last spring. Blueberry and rosemary, y’all. This could go either way.

Not entirely sure if it would ruin the dish or render it an immediate favorite, I added the rosemary anyway – liberally.

Thirty kitchen fragrant minutes later, I plucked it from the oven and might have eaten dinner a bit faster than usual because – dessert!

Incidentally, it pairs well with Jalapeño Cheddar Pimiento Cheese for lunch (or so I’ve heard)…

Berry Rosemary Crisp
1 cup rolled oats
3/4 cup chopped pecans
1/2 cup almond flour
1/2 cup unsweetened flaked coconut
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup olive oil
1/3 cup raw honey
2.5 cups berries (I used a mix of fresh/frozen blueberries and the last few strawberries in my fridge)
1/2 lemon, juiced
Fresh rosemary sprigs
Preheat oven to 350. Combine oats, pecans, almond flour, coconut, salt, and cinnamon in a large bowl. Add the olive oil and honey, stirring well.
Spray pie plate with Pam, placing fruit on the bottom. Top with the oat mixture and rosemary sprigs. Pour lemon juice on top. Bake for 30 minutes. Makes 6 1/2 cup servings. MFP entry: Berry Rosemary Crisp, 1/2 cup serving, 280 cals.