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Blueberry Almond Crisp

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Description

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!).

Ingredient:

  • Lemon blueberry filling
  • 2 pounds blueberries (that’s 32 ounces, which is about 5 cups or a little 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 (less than 1 small lemon, zested—scale back to ¼ teaspoon zest if you don’t love lemon)
  • 2 tablespoons lemon juice (from 1 to 2 lemons)
  • ¼ teaspoon cinnamon
  • Gluten-free oat and almond topping
  • 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
  • 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
  • Don’t forget vanilla ice cream, for serving!