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    Home » Recipes » Desserts

    Blueberry Lemon Crisp with Almond Crumb Topping

    Perfectly sweet and lightly tart this Blueberry Lemon Crisp with Almond Crumb Topping is a quick wholesome dessert that makes the most of berry season!

    Blueberry Lemon Crisp with Almonds gluten free quick seasonal dessert pie cobbler
    Jump to Recipe Print Recipe

    Freshly picked blueberries with lemon, oats, almonds and coconut make for a quick gluten free dessert that’s wholesome enough, you can even call it breakfast…. if it hangs around long enough!

    Gluten free blueberry dessert

    Blueberry season in the northwest runs strong for a few weeks in August to September typically.

    Blueberry Lemon Crisp with Almonds gluten free quick seasonal dessert pie cobbler

    Luckily I have an abundance of blueberries thanks to three mature blueberry bushes on my property.

    So recently when I had a gluten free friend stop by for an impromptu dinner I was able to whip up something so delicious that all guests were delighted with it!

    Blueberry Lemon Crisp with Almond Crumb Topping. A blueberry season dessert that will please everyone – adult or child, gluten free or gluten friendly!

    Blueberry Lemon Crisp with Almonds gluten free quick seasonal dessert pie cobbler
    Blueberry Lemon Crisp with Almonds gluten free quick seasonal dessert pie cobbler

    Ingredients

    A quick mix of blueberries and lemon topped with a hodge podge of all the delicious things stocked in the pantry makes a quick but super tasty dessert.

    • 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

    1. Preheat oven to 350 degrees. Zest and juice lemon and prepare a 9×9 baking dish.
    2. In a large bowl, gently toss berries, lemon, sugar and cornstarch until berries are coated.
    3. In a medium bowl, work oats, almonds, butter and brown sugar together with your fingertips until the butter is evenly distributed.
    4. Pour filling into baking dish and evenly scatter almond crumb topping to cover. Dot with butter and bake uncovered until lightly browned and bubbly.
    5. Remove from oven and let sit 5 minutes.
    6. Serve.
    7. Enjoy!
    Blueberry Lemon Crisp with Almonds gluten free quick seasonal dessert pie cobbler

    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 marscapone cheese or greek yogurt.

    Summer berry desserts

    With so many delicious things made with fresh berries, it’s no wonder that summer is my favorite food season.
    Pies, tarts, crisps, crumbles and more like Blackberry Mojito Cobbler, Blackberry Infused Earl Grey Tea, Strawberry White Wine Spritzer, Strawberry Shortcake, Strawberry Almond Milk Ice Cream, Raspberry Kale Salad, and Red White and Blue tarts and salad.

    Blueberry Lemon Crisp with Almonds gluten free quick seasonal dessert pie cobbler

    Blueberry Lemon Crisp with Almond Crumb Topping

    Perfectly sweet and lightly tart this Blueberry Lemon Crisp with Almond Crumb Topping is a quick wholesome dessert that makes the most of blueberry season!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Course: Dessert
    Cuisine: American
    almonds, blueberries, blueberry, dessert, fruit dessert, oats
    Servings: 8 servings
    Calories: 275kcal
    Author: Tristin Rieken

    Ingredients

    Lemon Blueberry Filling

    • 4 cups blueberries washed and dried
    • ¼ cup cornstarch
    • ¼ cup granulated sugar
    • ½ teaspoon salt
    • 1 teaspoon lemon juice

    Almond Crumb Topping

    • ½ cup oats
    • ½ cup roasted almonds chopped
    • ¼ cup +2 tablespoons unsalted butter 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. and prepare a 9×9 baking dish.
    • In a large bowl, gently toss filling ingredients until berries are coated.
    • In a medium bowl, work topping ingredients together with your fingertips until the butter is evenly distributed making for a crumbly dough that stays together when squeezed.
    • Pour filling into baking dish and evenly scatter almond crumb topping to cover. Dot with remaining 2 tablespoons butter and bake uncovered until lightly browned and bubbly.
    • Remove from oven and let sit 5 minutes. Serve over icecream or topped with yogurt.

    Notes

    Frozen berries can be substituted. Defrost and drain before using or use frozen by doubling the cornstarch to ½ cup and increasing the cooking time by 15-20 minutes.

    Nutrition

    Calories: 275kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 151mg | Potassium: 161mg | Fiber: 3g | Sugar: 20g | Vitamin A: 315IU | Vitamin C: 7.8mg | Calcium: 39mg | Iron: 0.9mg
    Made this recipe? Please share!Mention @freshflavorful or tag #FreshFlavorfulLife

    Pin for later!

    Blueberry Lemon Crisp with Almonds gluten free quick seasonal dessert pie cobbler

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    Hi, I'm Tris! Welcome to Fresh Flavorful where I hope to inspire you with simple recipes and ideas to eat deliciously, entertain easily and adventure often.

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    Inspired by the beauty of gathering round a table Tristin Rieken shares ideas for living a Fresh, Flavorful Life!

    Inspired by the beauty of the Pacific Northwest recipe developer and food photographer, Tristin Rieken, shares easy recipes and simple ideas for eating, entertaining and adventuring your way to a Fresh Flavorful Life.

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