Blueberry Almond Crisp is a sweet-tart, gluten-free summer dessert with an irresistible crisp topping. This dessert recipe is one of our summer staples!
Who’s ready for blueberry season?! Me, memememememe. Me! Although, that said, every season is blueberry season in this household thanks to Mr. Lincoln who is a huge fan.
Oh my gosh that reminds me – whoever commented telling me to give him frozen peas so he’d eat his vegetables is a friggin’ genius! We finally gave in, much like the parents who invented this technique (how close to the cliff must they have been to try feeding their kids FROZEN PEAS when nothing else was working?) and he had three servings for dinner the other night. It was frozen peas, all along.
Anyway, I’d don’t know why blueberries reminded me of this story but, well, here we are. With a Mother’s Day dessert idea that you are going to love – Blueberry Almond Crisp!
Crisp and I go waaaay back. Apple crisp is one of my favorite fall desserts and I’ve been making it since gosh, I was a teenager. My Mom taught me how and she also taught me that when it doubt, double the crisp. Sweet, crunchy crisp made even more audible by the addition of sliced almonds in the mix – this summery dessert is so. gosh. darn. good!
To celebrate the beginning of blueberry season, and Mother’s Day, I decided to smother fresh blueberries under a blanket of crisp topping then bake until golden brown and bubbling. I inhaled half the pan but it’s ok because I’m a Mom for whom this delicious dish celebrates.
Thank goodness for high-waisted jeans!
Seriously though my Mom loves blueberry pie AND apple crisp, so I thought this would be a fun way to marry the two and add sliced almonds, as this post is sponsored by Fisher Nuts, whom I’ve been developing recipes for over the past couple of years. Their nuts are preservative-free and gluten-free, and make a fantastic addition to this crisp recipe that’s definitely not too sweet.
My go-to apple crisp recipe has a truck load of brown sugar in it, but my tastebuds have changed over the past couple of years and I don’t like foods that are in your face sticky sweet. Blueberries are naturally very sweet anyway, so the amount of brown sugar in the topping is just right, plus it’s balanced by a drizzle of fresh lemon juice over the blueberries before being buried by crisp topping.
If you’re in need of a seriously simple yet made from scratch dessert for Mother’s Day this year – look no further. Blueberry Almond Crisp is it!
Start by rinsing then draining 1-1/2lbs blueberries. This is when having a Costco membership comes in handy! ;)
Pour the blueberries into a medium-sized baking dish (I used a 10×7″ but an 8×8″ would work too,) then sprinkle on 3-1/2 Tablespoons finely ground almond flour and toss with your fingertips until they’re evenly coated. Next drizzle in 1 Tablespoon fresh lemon juice then set the dish aside.
So, almond flour! I used Honeyville finely ground gluten-free almond flour after reading about how fabu it is in Danielle Walker’s new cook book and I totally agree! This flour is ultra fine and non gritty. You could sub 3 Tablespoons all-purpose flour if you don’t need to make this dish GF, but I think it’s pretty great!
Onto zee crisp topping, which is made even CRUNCHIER thanks to the addition of Fisher Naturals sliced almonds in the mix, which toast up and get even nuttier and crunchier in the oven. I’ve always have a bag in the pantry.
To a large bowl add 1/4 cup + 2 Tablespoons sliced almonds, 3/4 cup certified gluten-free old fashioned oats (more on those in a second,) 1/2 cup brown sugar, 1/4 cup + 2 Tablespoons almond flour, and 3/4 teaspoon cinnamon, then mix everything together with a fork.
About those oats – so I mentioned in my favorite gluten-free products post that while I like the texture of Bob’s Red Mill GF Oats, I’ve been reacting to them. Someone commented that they’d experienced the same but Trader Joe’s GF Oats didn’t cause a reaction so I swooped some up for this recipe and – BINGO – no reaction! Just a heads up!
Next add 6 Tablespoons cold butter cut into cubes (I used Earth Balance Vegan butter so Lincoln could try some,) then use your fingertips to incorporate the butter until the mixture is crumbly and well mixed. Scoop the topping onto the blueberries then spread into an even layer and bake for 25-30 minutes at 350 degrees or until the blueberries are a-bubblin’. Check on the crisp halfway through – if the topping is browning a tad too early, place a piece of foil on top (no need to crimp!) for the remainder of the baking time.
Let the crisp sit and thicken for 15-20 minutes then scoop and enjoy!
Blueberry Almond Crisp
Blueberry Almond Crisp is a sweet-tart celebration of blueberries with an irresistible crisp topping!
- 1-1/2lbs fresh blueberries, rinsed
- 3-1/2 Tablespoons finely ground almond flour
- 1 Tablespoon lemon juice
- For the Almond Crisp Topping:
- 3/4 cup certified gluten-free old fashioned oats
- 1/2 cup brown sugar
- 1/4 cup + 2 Tablespoons finely ground almond flour
- 1/4 cup + 2 Tablespoons Fisher Naturals sliced almonds
- 3/4 teaspoon cinnamon
- 1/4 cup + 2 Tablespoons cold butter
- Preheat oven to 350 degrees. Add blueberries to a medium-sized baking dish (I used a 10x7" but a 8x8" or even a 9" pie pan would work too.) Sprinkle almond flour on top then toss to evenly coat. Drizzle in lemon juice then set aside.
- For the Almond Crisp Topping: In a separate bowl add oats, brown sugar, almond flour and sliced almonds then stir together with a fork. Cut butter into cubes then add to the mixture and use your fingers to combine ingredients until they come together in a crumbly paste. Sprinkle on top of the blueberries then bake for 25-30 minutes or until crisp is golden brown and blueberries are bubbly. Check crisp halfway through - if topping is browning too fast, place a piece of foil on top for the remainder of the baking time. Let crisp cool for 15 minutes before serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Not only is this recipe incredibly easy but it’s also delicious just barely warm so you can make it an hour or so before you want to eat. The topping can easily be made a day ahead of time for easy assembly, too. I hope you enjoy this sweet-tart, totally crisp treat!