Blueberry Almond Crisp

Blueberry Almond Crisp

Send off summer in style courtesy of this luscious blueberry crisp recipe. You can trade in blueberries for apples come fall, but for now, savor the sweetness of this time of year with this crazy-good crumble.

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Ingredients

  • Lemon blueberry filling:
  • 2 pounds blueberries (that's 32 ounces, which is about 5 cups or a little less than 3 pints)
  • ? cup maple syrup or honey
  • 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
  • ½ teaspoon lemon zest (less than 1 small lemon, zested?scale back to ¼ teaspoon zest if you don't love lemon)
  • 2 tablespoons lemon juice (from 1 to 2 lemons)
  • ¼ teaspoon cinnamon
  • 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
  • ? 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

Directions

Want to see the entire recipe? Click here Published August 25, 2015.

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