I may have a slight obsession with blueberries… and almonds. I just can’t seem to get enough of this sweet, crunchy combo!
Wayyy back (ok, so last fall) when I made this browned butter pear crisp, I immediately wanted to re-make it with blueberries. But it was November and blueberries were $4.99 a carton ????. There was no way I could justify buying them. No way. So I made a little note on my calendar for April to buy ’em cheap and toss them into this amazing blueberry crisp. I’m so glad I did.
This recipe is one we’ll be making all summer long. It’s simple, perfectly sweet and goes great with a big scoop of homemade vanilla bean ice cream. Sprinkle a few toasted almonds on top and you’ll be licking every inch of your bowl clean. I’m kidding, of course, but only kind of ????.
Start by tossing the blueberries into a mixture of granulated sugar (I went easy on the sugar but wanted a little in there to balance out the tart ones), lemon zest, lemon juice and cornstarch. Pour into a 9×6 baker and then mix up the topping.
For the topping, whisk together some all-purpose flour, old fashioned oats, brown sugar, salt and cinnamon. Using a pastry blender, cut the cold, cubed butter into the mixture. NOTE: I really don’t like sandy/dry toppings on my crisps (or muffins for that matter). This method creates a really nice crumb. Anyway, when pea size clumps (or a bit larger) form, sprinkle over the blueberries and place into the oven to bake for 30-35 minutes or until the juices start to bubble up and the top is golden brown.
Let the crisp sit for about 10 minutes before serving, that way the liquid sets a bit. Serve warm with sprinkle of almonds and a big scoop of ice cream. Enjoy!!
- 4 c. fresh (or frozen) blueberries
- 2 tbsp. granulated sugar*
- 1 tbsp. cornstarch
- 2 tsp. lemon juice
- 1 tsp. lemon zest
- For the topping:
- ½ c. all-purpose flour
- ½ c. old fashioned oats (I did a heaping ½ c.)
- ¼ c. brown sugar, packed
- ¼ tsp. salt
- ¼ tsp. ground cinnamon
- 8 tbsp. (1 stick) butter, cold and cubed
- Preheat an oven to 375° degrees. Lightly butter or spray a 9x6-inch baker.
- In a medium size mixing bowl, toss the blueberries in the sugar, cornstarch, lemon juice and lemon zest. Pour into the prepared dish and set aside.
- In a medium size mixing bowl, whisk together the flour, oats, brown sugar, salt and cinnamon. Using a pastry blender, cut in the butter until pea size (or slightly larger) form. Sprinkle over the blueberries.
- Place in the oven and bake for 30-35 minutes or until the juices bubble and the top is golden brown. Remove form the oven and allow to cool for 10-15 minutes before serving.
Recipe source: Life Made Simple