Description
A simple and delicious summer treat, this Blueberry Almond Crisp features a sweet and tart blueberry filling topped with a crunchy, nutty blend of oats and almonds. It’s gluten-free and perfect for beginners or busy cooks.
Ingredients
For the Blueberry Filling:
2 pounds blueberries (fresh or frozen)
⅓ cup maple syrup
1 tablespoon lemon juice
1 tablespoon cornstarch (or arrowroot starch)
For the Almond Oat Topping:
1 ½ cups old-fashioned rolled oats
½ cup sliced almonds
½ cup all-purpose flour (or gluten-free blend)
½ cup packed brown sugar
½ teaspoon ground cinnamon
½ cup cold unsalted butter, cut into cubes
Instructions
Preheat oven to 375°F (190°C).
Prepare the filling: In a large bowl, gently toss blueberries with maple syrup, lemon juice, and cornstarch until well combined.
Pour the blueberry mixture into an 8×8 inch baking dish or a similar-sized oven-safe dish.
Prepare the topping: In a medium bowl, combine oats, almonds, flour, brown sugar, and cinnamon.
Cut in the cold butter using a pastry blender, your fingertips, or two forks until the mixture resembles coarse crumbs with some larger pea-sized pieces.
Evenly sprinkle the topping mixture over the blueberries in the baking dish.
Bake for 35-45 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.
Let the crisp cool for at least 10-15 minutes before serving.
Notes
Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
If using frozen blueberries, do not thaw them before using.
For a deeper flavor, you can add a pinch of nutmeg or cardamom to the topping mixture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/8th of crisp
- Calories: Estimate 350-400 kcal per serving
- Sugar: Estimate 30-40g per serving (from maple syrup, brown sugar, and fruit)
- Sodium: Estimate 50mg per serving
- Fat: Estimate 18-22g per serving
- Saturated Fat: Estimate 8-10g per serving
- Carbohydrates: Estimate 45-55g per serving
- Fiber: Estimate 5-7g per serving
- Protein: Estimate 5-7g per serving
- Cholesterol: Estimate 25-35mg per serving