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Heather Wolf

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Crisps and Crumbles
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 9-inch Pie Dish

Method
 

  1. Preheat oven to 375 degrees.
  2. Combine all Blueberry Filling ingredients in a large bowl. Stir gently to combine then spoon into a 9-inch baking dish.
  3. 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.
  4. Sprinkle topping over Blueberry Filling in an even layer
  5. 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.
  6. Remove crisp from oven and allow it to sit undisturbed for 10 minutes to allow juices to thicken.
  7. Cover and store leftovers in the refrigerator up to 3 days.