Blueberry Almond Crisp
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
This amazing blueberry crisp recipe is the perfect summertime dessert! It’s easy to make with blueberries, maple syrup, lemon, oats and almonds. It’s gluten free, too! Recipe yields 6 to 8 servings (a lot!).
Lemon blueberry filling
- 2 pounds blueberries (that’s 32 ounces, which is about 5 cups or a little less than 3 pints)
- 1/3 cup maple syrup or honey
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- 1/2 teaspoon lemon zest (less than 1 small lemon, zested—scale back to 1/4 teaspoon zest if you don’t love lemon)
- 2 tablespoons lemon juice (from 1 to 2 lemons)
- 1/4 teaspoon cinnamon
Gluten-free oat and almond topping
- 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
- 1/2 cup packed almond meal or almond flour
- 1/2 cup sliced almonds
- 1/3 cup lightly packed brown sugar
- 1/4 teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek or regular), or additional melted butter
Don’t forget vanilla ice cream, for serving!
- Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
- In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
- Bake for 45 to 50 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).
Recipe adapted from my pear cranberry crisp.
To make this recipe nut free: omit the sliced almonds and use 3/4 cup whole wheat flour and 3/4 cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven’t tried that, please comment if you do!).
To make this recipe vegan: I believe you could use melted coconut oil in place of the browned butter/yogurt (use 4 tablespoons coconut oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey. I haven’t tried it, though.
Wait, what’s arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores or buy it online.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.