Blueberry Almond Crisp
Servings: 0
Ingredients
- Lemon blueberry filling
- 2 lbs. 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 ¼ 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
- Vanilla ice cream
Instructions
- 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.
Notes
Recipe By: Cookie and Kate
Serving Size: 6
Serving Size: 6
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