Blueberry Lemon Crisp with Almond Crumb Topping is a perfectly sweet, quick, wholesome dessert that makes the most of berry season.
Blueberry dessert recipe
Freshly picked blueberries with lemon, oats, almonds and coconut make for a quick dessert that’s wholesome enough, you can even call it breakfast…. if it hangs around long enough!
Blueberry season in the northwest runs strong for a few weeks in August to September typically. And this is one blueberry dessert to use fresh blueberries (or substitute frozen) that will please everyone – adult or child, gluten free or gluten friendly.
Ingredients
- Blueberries – fresh or frozen. To substitute frozen berries for fresh berries defrost and drain berries before using. Or simply use frozen and double the cornstarch while increasing the cooking time by 15-20 minutes.
- Lemon
- Oats
- Almonds
- Flaked Coconut
- Butter
- Granulated sugar
- Brown sugar
- Cornstarch
- Salt
Step by step instructions
- Preheat oven to 350 degrees. Zest and juice lemon and prepare a 9×9 baking dish.
- In a large bowl, gently toss berries, lemon, sugar and cornstarch until berries are coated.
- In a medium bowl, work oats, almonds, butter and brown sugar together with your fingertips until the butter is evenly distributed.
- Pour filling into baking dish and evenly scatter almond crumb topping to cover. Dot with butter and bake uncovered until lightly browned and bubbly.
- Remove from oven and let sit 5 minutes.
- Serve.
- Enjoy!
How to serve
Serve berry crisp ala mode – or with a scoop of ice cream. Vanilla, caramel, coconut, and cinnamon are all delicious flavors to pair with Blueberry Lemon Crisp.
Or try some for breakfast with a scoop of mascarpone cheese or greek yogurt.
📖 Recipe
Ingredients
- 4 cups blueberries washed and dried
- ¼ cup cornstarch
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon lemon juice
- ½ cup oats
- ½ cup roasted almonds chopped
- ½ cup unsalted butter divided, softened
- ¼ cup unsweetend flaked coconut
- 1 teaspoon lemon zest
- ¼ cup light brown sugar
Instructions
- Preheat oven to 350 degrees. Zest and juice lemon. Prepare a 9×9 baking dish by greasing it with 2 tablespoons butter.
- Combine filling ingredients. In a large bowl gently toss blueberries with cornstarch, sugar, salt and lemon juice until berries are coated.¼ cup cornstarch, ¼ cup granulated sugar, ½ teaspoon salt, 1 teaspoon lemon juice, 4 cups blueberries
- Pour blueberry lemon filling into baking dish.
- Then make the blueberry crisp topping. Add oats, brown sugar, almonds, lemon zest and coconut flakes to medium bowl. Then work in softened butter until butter is evenly distributed making for a crumbly dough that stays together when squeezed.½ cup oats, ½ cup roasted almonds, ½ cup unsalted butter, ¼ cup unsweetend flaked coconut, 1 teaspoon lemon zest, ¼ cup light brown sugar
- Evenly scatter almond crumb topping over filling. Then dot with remaining 2 tablespoons butter.
- Bake uncovered in preheated oven until lightly browned and bubbly, about 35-40 minutes.
- Remove from oven and let sit 5 minutes before serving.
Notes
Nutrition
Leave a Reply