Blueberry Crisp
Gluten free blueberry crisp topping can be used for any stone fruit or berries.
Servings: 6
Calories: 429kcal
Ingredients
Blueberry Crisp Filling
- 20 ounces blueberries
- 2 Tablespoons lemon juice
- 1/2 cup sugar
- 2 Tablespoons cornstarch
- pinch kosher salt
Blueberry Crisp Topping
- 1 cup rolled oats regular, not steel-cut or quick cooking.
- 1/4 cup almond flour
- 1/2 cup light brown sugar
- 1/2 teaspoon kosher salt
- 6 Tablespoons unsalted butter cold, cut into small pieces
- 1/2 cup sliced almonds
Instructions
Blueberry Filling
- Toss blueberries with sugar, salt, cornstarch, and lemon juice. Coat well. Let the berries sit while preparing the crisp topping.
Blueberry Crisp Topping
- In the bowl of a food processor, pulse oats, almond flour, brown sugar, and pinch of salt.
- Add butter and pulse on and off until mixture resembles coarse crumbs.
- Briefly pulse sliced almonds, or mix in by hand.
Finishing Blueberry Crisp
- Pour blueberries into an 8" x 8" oven safe dish or similar size.
- Top berries with crisp mixture, patting it down over the fruit. Don't worry if it doesn't completely cover all the fruit.
- Bake at 350 degrees F. for 40-45 or until top is crisp and golden brown and filling is bubbly.
Notes
- This crisp topping will work with peaches, apples, pears, berries or any combination of fruit.
- Use your favorite spices to complement the fruit, some combinations would be; peaches with ginger, apples with cinnamon or pear and cardamom.
- Instead of sliced almonds, substitute pecans, or walnuts.
Nutrition
Serving: 1serving | Calories: 429kcal | Carbohydrates: 63g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 397mg | Potassium: 222mg | Fiber: 5g | Sugar: 45g | Vitamin A: 402IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg