Blueberry Crisp at home
- Yield 6
- Prep 5 minutes
- Cook 40 minutes
- Total 45 minutes
Blueberry Crisp at home is a dessert recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 cup old-fashioned oats
- 1/2 cup almond meal
- 1/3 cup sliced or slivered almonds
- 1/3 cup maple syrup
- 3 tablespoons melted coconut oil
- 1/2 teaspoon salt
- 2 pounds (about 5 cups) fresh blueberries
- 2 tablespoons cornstarch
- juice and zest of 1 lemon
Method
Prep oven. Warm oven to 350°F.
Stir the oat topping. Tip in oats, almond meal, sliced almonds, maple syrup, coconut oil and salt to a mixing bowl and toss gently until evenly combined.
Stir the blueberry filling. In a 9x9-inch baking dish, toss blueberries gently with the lemon juice, lemon zest and cornstarch until evenly coated. Scatter the oat topping evenly over the blueberries.
Roast Roast for 45 to 50 minutes, or until the topping is crisp and golden and the blueberries are bubbling up around the edges. (If the topping starts to brown too much near the end of baking, just gently lay a sheet of aluminum foil flat on top of the oat topping.)
Plate Move the pan to a wire rack and let it cool for at least 10 minutes to thicken the filling. Plate warm with ice cream or whipped cream and enjoy!
