Isn't this photo to die for?? Kate Taylor (of Cookie + Kate) is the genius behind this perfect summertime dessert. Say hello to a bright lemon blueberry fruit filling, a gluten-free crumbly almonds-and-oats topping, and a creamy scoop a vanilla ice cream, just for fun.
I definitely recommend making this crisp for end-of-summer barbecues (oh god, is it almost that time already?!), because it's a crowd-pleasing favorite that's super easy and no nonsense to prepare. You'll only have to wash one bowl at the end – isn't that super??
All photos belong to Cookie + Kate! :)
Blueberry Almond Crisp
Prep Time: 10 min. Cook Time: 45 min. Difficulty: Easy
Makes 8 servings.
Recipe adapted from Cookie + Kate
What You'll Need
For lemon blueberry filling:
2 pounds blueberries (32 oz, ~5 cups or a little less than 3 pints)
⅓ cup maple syrup or honey
2 tablespoons arrowroot starch (or 3 tablespoons cornstarch)
½ teaspoon lemon zest (use only ¼ teaspoon if you're not a huge lemon fan)
2 tablespoons lemon juice (juice of 1 to 2 lemons)
¼ teaspoon cinnamon
For 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 grain sea salt
4 tablespoons butter, melted
3 tablespoons plain yogurt (Greek or regular), or additional melted butter
Vanilla ice cream, for serving
1. Preheat oven to 350°F. Wash blueberries, and pick through them quickly to make sure no stems are still attached. Pour them into an ungreased 9"x9" baking dish, then add maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon. Mix together.
2. Combine oats, almond meal/flour, sliced almonds, brown sugar and salt in a medium-sized mixing bowl. Stir in butter and yogurt, mixing until ingredients are combined and moistened throughout.
3. Spread oat topping evenly over fruit filling. Leave it loose; there's no need to pack it down.
4. Finally, bake for 45 to 50 minutes, or until you can see filling bubbling near the edges, and top is golden brown. Let stand for 5 to 10 minutes before serving.
Serve with a big scoop of vanilla ice cream, and enjoy!
A big thank you to Kate for sharing her wonderful recipe with the world! Will you be trying this one out soon? :) I know I will.
For more delicious dessert posts, check out these cards from other Vingle bakers!
And be sure to follow my Cooking collection for more :)