Recipe Image

Blueberry Almond Crisp

Full recipe at cookieandkate.com

Utensils needed:

  • 2 pounds blueberries (that’s 32 ounces, which is about 5 cups or a little less than 3 pints), fresh or frozen*
  • 1/3 cup maple syrup or honey
  • 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
  • 1/2 teaspoon lemon zest (less than 1 small lemon, zested—scale back to 1/4 teaspoon zest if you don’t love lemon)
  • 2 tablespoons lemon juice (from 1 to 2 lemons)
  • 1/4 teaspoon cinnamon
  • 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
  • 1/2 cup packed almond meal or almond flour
  • 1/2 cup sliced almonds
  • 1/3 cup lightly packed brown sugar
  • 1/4 teaspoon fine grain sea salt
  • 4 tablespoons butter, melted
  • 3 tablespoons plain yogurt (Greek or regular), or additional melted butter

Overview

Prep Time:
10 m
Cook Time:
45 m
Total Time:
55 m

Category

Dessert

Cuisine

American

Occasion

Summer

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

©illmagination 2023

All rights reserved