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! That said, every season is blueberry season in this house 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 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 here we are. With a summery dessert idea that you are going to love – Blueberry Almond Crisp!
Apple crisp is one of my favorite fall desserts and I’ve been making it since I was a teenager. My Mom taught me how, and she ALSO taught me that when it doubt, double the crisp. I took her advice when topping this Blueberry Almond Crisp with sweet and crunchy topping made even more delicious by the addition of sliced almonds in the mix. This summery treat is so. gosh. darn. good!
That said, 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 their sliced almonds in particular make a fantastic addition to the crisp topping.
If you’re in need of a seriously simple yet made from scratch dessert – look no further. Blueberry Almond Crisp is it!
How to Make This Recipe:
Start by rinsing then draining 1-1/2lbs blueberries.
Pour the blueberries into a medium-sized baking dish (I use a 10×7″ but an 8×8″ will 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.
Onto the 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 gluten-free old fashioned oats, 1/2 cup brown sugar, 1/4 cup + 2 Tablespoons almond flour, and 3/4 teaspoon cinnamon, then mix everything together with a fork.
Next add 6 Tablespoons cold butter cut into cubes 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!