Description
This blueberry almond crisp is bursting with summer berry goodness and comes together in one bowl!
Ingredients
Scale
For the Filling:
- 2 pints fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon salt
- Zest and juice of 1 lemon
For the Topping:
- ½ cup flour
- 1 cup oats
- ½ cup slivered almonds
- ¼ cup light brown sugar
- ¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 5 tablespoons unsalted butter, cold and cut into small cubes
Ice cream, for serving
Instructions
For the Filling:
- Preheat the oven to 375°F.
- Toss the blueberries, sugar, cornstarch, extracts, salt, and lemon zest/juice in a large bowl until well combined. Pour the mixture into a 9-inch pie dish or baking dish. Set aside.
For the Topping:
- Mix the flour, oats, almonds, sugars, salt, and spices in the same bowl used for the berries.
- Add in the cold butter and mix with your fingers until the butter is incorporated and the mixture is crumbly.
- Top the berries with the flour mixture.
- Bake for 35-40 minutes or until the filling is bubbly and the topping is golden brown and crisp in spots.
- Serve warm and topped with vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: dessert