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Blueberry Crisp



Easy dessert for entertaining, served with a big scoop of vanilla ice cream. I used almond flour but you can use any flour of choice.


I decided on making a crisp instead of a cobbler. What is the difference? Cobblers have a thick biscuit topping with the batter dolloped on top which puffs up during baking to look like cobblestone streets. Crisps have a thinner crust made with oats which crisp up as it bakes.


Blueberry Crisp


Ingredients


Topping

1 cup almond flour, gluten free flour, or all purpose flour

1/2 cup rolled oats

4 Tablespoons butter, melted

2 Tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

pinch of salt


Filling

2-3 cups fresh blueberries

2 Tablespoons cornstarch

zest and juice of 1 lemon

2 Tablespoons sugar


Directions


Preheat oven to 375˚F.


Topping: In a bowl, combine flour, oats, melted butter, brown sugar, cinnamon, nutmeg, and salt. Set aside.


In another bowl, add blueberries, cornstarch, lemon zest /juice and sugar and toss to combine. Transfer to baking dish or cast iron skillet and sprinkle the topping evenly over the filling.


Bake until bubbly in the center and brown on top, about 50-60 minutes. Let cool before serving with vanilla ice cream. Enjoy!

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