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Blueberry Almond Crisp Recipe

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★★★★★

4.9 from 137 reviews

This Blueberry Almond Crisp is a warm and comforting dessert featuring juicy blueberries topped with a crunchy almond-oat crumble. Naturally sweetened with maple syrup or honey and enhanced with lemon and cinnamon, it’s baked to golden perfection and perfect served with vanilla ice cream for a delightful treat.

Ingredients

Scale

Blueberry Filling

  • 2 pounds blueberries (about 5 cups or slightly less than 3 pints), fresh or frozen
  • ⅓ cup maple syrup or honey
  • 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
  • ½ teaspoon lemon zest (from less than 1 small lemon; reduce to ¼ teaspoon if preferred less lemon flavor)
  • 2 tablespoons lemon juice (from 1 to 2 lemons)
  • ¼ teaspoon cinnamon

Almond Oat Topping

  • 1 cup old-fashioned oats (certified gluten-free if needed)
  • ½ cup packed almond meal or almond flour
  • ½ cup sliced almonds
  • ⅓ cup lightly packed brown sugar
  • ¼ teaspoon fine salt
  • 4 tablespoons butter, melted
  • 3 tablespoons plain yogurt (Greek or regular) or additional melted butter

Optional

  • Vanilla ice cream, for serving

Instructions

  1. Prepare the Blueberry Mixture: If using frozen blueberries, thaw them by refrigerating overnight, letting them sit at room temperature for about 2 hours, or warming gently in the oven while preheating until cool but defrosted. In a large bowl, combine the blueberries with maple syrup or honey, arrowroot starch or cornstarch, lemon zest, lemon juice, and cinnamon. Stir well to evenly coat the berries and distribute the flavors.
  2. Make the Almond Oat Topping: In a separate bowl, mix together the old-fashioned oats, almond meal or almond flour, sliced almonds, brown sugar, and salt. Pour in the melted butter and yogurt (or additional melted butter if preferred) and stir until the mixture is moist, crumbly, and can hold together when squeezed.
  3. Assemble the Crisp: Pour the prepared blueberry filling into a 9-inch square baking pan or an ovenproof dish of similar size. Evenly sprinkle the oat and almond topping over the blueberries, covering them completely to ensure a crispy texture once baked.
  4. Bake the Crisp: Place the baking dish in a preheated oven set to 350°F (175°C). Bake for approximately 45 minutes or until the topping turns golden brown and crispy and the blueberry filling is bubbling at the edges, indicating it is fully cooked and flavorful.
  5. Serve: Let the crisp cool slightly for 10 to 15 minutes after baking. Serve warm, optionally topping each portion with a scoop of vanilla ice cream to complement the warm, tart blueberries and crunchy almond topping.

Notes

  • If using frozen blueberries, thaw carefully to avoid excess water in the crisp.
  • Arrowroot starch or cornstarch help thicken the blueberry filling; adjust quantity accordingly.
  • The lemon zest and juice add brightness but can be reduced if a more subtle lemon flavor is preferred.
  • For a dairy-free version, substitute butter with coconut oil and use a dairy-free yogurt alternative.
  • Spices can be varied; a pinch of nutmeg or ginger would complement the blueberry flavor nicely.
  • Ensure the topping is evenly spread for an even bake and crisp texture.

Keywords: Blueberry almond crisp, blueberry dessert, gluten free crisp, baked fruit dessert, almond oat topping

Find it online: https://busyrecipe.com/blueberry-almond-crisp-recipe/