The Best Blueberry Almond Crisp
Bake your berries to bubbly perfection with this quick and easy recipe for Blueberry Almond Crisp. Packed full of fresh, sugared blueberries and topped with a golden, almond oat crisp this delicious dessert is irresistible with a scoop of vanilla ice cream.
Without a doubt, blueberries make everything better. Those plump bites of juicy goodness jazz up breakfast muffins, summer pies, Boo-Berry cereal and motion pictures. You read that right, I said movies. As in both films based on the book Charlie and the Chocolate Factory.
Sure, it’s hard to improve upon a movie with orange-skinned Oompa Loompas and a magical candy factory with a chocolate river, but the real star of the show is the infamous Blueberry Girl. Yes indeed, that bratty, gum-chewing bitch Violet Beauregard.
Of course Violet’s the one who, against Willy Wonka’s warnings, chews the malfunctioning meal-replacement gum. One taste of the simulated blueberry pie and she’s retaining more water than me when I have PMS. Then, as if looking like a bloated berry isn’t bad enough, Violet’s skin turns bluer than a Viagra pill.
The icing on the mortification cake comes when the Oompa Loompas roll Violet away to be juiced by a giant Vitamix. It was an epic fall from grace for the former gum chewing champ, but I gotta give the girl props for going big instead of going home when it comes to mistakes.
Some of the best things in life are mistakes, just not being so bloated that dwarfs have to squeeze you back to your normal size. Certainly, one thing guaranteed to be mistake-proof is this recipe for Blueberry Almond Crisp. What’s more, it’s a quick and easy way to get the taste of blueberry pie without making crust–or chewing gum that’s unfit for human consumption.
Fresh or frozen, blueberries bake to bubbly perfection every time with this ultra-tasty recipe. Packed full of juicy, sugared blueberries and topped with a golden almond oat crisp this simple dessert is irresistible served warm with a scoop of vanilla bean ice cream.
Before sharing the recipe for Blueberry Almond Crisp, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
Ripe, fresh blueberries are best for for this crisp but frozen blueberries work as a substitute if fresh are unavailable.
Toss blueberries with cornstarch before baking to create a thick, jam-like consistency. Likewise you can substitute flour for cornstarch if desired.
Use old-fashioned rolled oats (instead of quick cooking) to give the almond oat topping a hint of oatmeal cookie chewiness.
Maple syrup can be substituted for granulated sugar in the blueberry filling at a 1:1 ratio.
Preparation Tips and Tricks
This recipe was tested in a 9-inch ceramic tart pan but any 9-inch baking dish or pie plate will work just as well.
Blueberry Almond Crisp tastes best when served warm, just cool for 10 minutes after removing from oven to give the juices time to thicken.
How to Store Blueberry Almond Crisp
Blueberry crisp can be stored in the refrigerator up to 3 days. Cool to room temperature and cover tightly with plastic wrap before refrigerating.
Fruit crisps can be frozen up to 3 months after baking. Cover crisp with plastic wrap then with aluminum foil before freezing. Thaw overnight in the refrigerator, remove coverings then warm in a 350 degree oven for 20 minutes or until hot.
I hope you enjoy this Blueberry Almond Crisp. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like fruit crisps then you’ll love this recipe for Bourbon Apple Skillet Crisp. Bourbon-splashed apple slices and sweet cinnamon sugar bake in a cast iron skillet with an oat pecan crisp for a breakfast that tastes like dessert.
Blueberry Almond Crisp
Equipment
- 9-inch Pie Dish
Ingredients
Blueberry Filling
- 5 cups fresh blueberries
- 2 Tbsp cornstarch
- 1/3 cup granulated sugar
- 2 tsp lemon juice freshly squeezed
Almond Oat Topping
- 6 Tbsp unsalted butter softened and cubed
- 3/4 cup old fashioned oats
- 1/2 cup light brown sugar packed
- 1 tsp cinnamon
- 1/3 cup all-purpose flour unbleached
- 1/3 cup sliced almonds
Instructions
- Preheat oven to 375 degrees.
- Combine all Blueberry Filling ingredients in a large bowl. Stir gently to combine then spoon into a 9-inch baking dish.
- Add all ingredients for the Almond Oat Topping to a medium bowl. Cut in butter with two knives until mixture is crumbly and butter is reduced to pea-size.
- Sprinkle topping over Blueberry Filling in an even layer
- Bake for 40 to 45 minutes or until topping is golden brown and blueberries are bubbly hot.*Note, check on the crisp after the first 30 minutes of baking. If sliced almonds are getting too brown, tent with aluminum foil.
- Remove crisp from oven and allow it to sit undisturbed for 10 minutes to allow juices to thicken.
- Cover and store leftovers in the refrigerator up to 3 days.