How To Make Blueberry Almond Crisp
Make summers sweeter with this blueberry almond crisp with lemon-infused filling, plus a gluten-free topping made of oat, almond meal, and yogurt.
Preheat the oven to 350 degrees F.
Rinse and drain the blueberries and pick through them to remove any stems still attached.
In a 9×9-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 fingers to break up the mixture until it is evenly distributed (no need to pack it down).
Bake for 40 to 50 minutes, or until the filling is actively 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.
- Calories: 314.67kcal
- Fat: 14.99g
- Saturated Fat: 4.49g
- Trans Fat: 0.23g
- Monounsaturated Fat: 4.62g
- Polyunsaturated Fat: 1.72g
- Carbohydrates: 43.68g
- Fiber: 5.59g
- Sugar: 26.24g
- Protein: 5.96g
- Cholesterol: 16.01mg
- Sodium: 81.24mg
- Calcium: 68.80mg
- Potassium: 290.62mg
- Iron: 1.27mg
- Vitamin A: 53.53µg
- Vitamin C: 12.67mg
Have your own special recipe to share? Submit Your Recipe Today!