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.
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.