Sweet, tart, earthy blueberries are covered with a simple oat, sugar, and almond mixture to create this delicious Blueberry Almond Crisp. Fresh, local blueberries are great in this, but frozen berries work just as well. Like all crisps, this one is good with ice cream (see how to make your own), whipped cream (get tips for making perfect whipped cream), or your favorite creamy treat.
Note: The tapioca thickens the blueberry mixture a bit, feel free to omit it if you like.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- 6 cups blueberries
- 3/4 cup sugar,divided
- 2 Tbsp. lemon juice
- 1 1/2 Tbsp quick-cooking or instant tapioca (optional)
- 3/4 cups almonds
- 1 cup oats
- 1/4 cup flour
- 1/2 tsp. salt
- 1/2 cup butter, cut into pieces
Preparation:
- Preheat over to 350°F. In a 2-quart baking dish combine the blueberries, 1/4 cup sugar, and lemon juice. Taste and add up to another 1/4 cup sugar to taste if you like. Add the tapicoa, if you're using it, and toss to combine thoroughly.
- In a food processor, pulse the almonds until finely ground. Do not over-pulse or you'll end up with almond butter instead! Put the almonds in a bowl and set aside. (Note: This step can also be done in a blender.)
- Put the oats, flour, remaining 1/4 cup sugar, and salt in the processor. Pulse several times to combine. Add the butter and almonds and pulse until well combined. (Note: You can also work the ingredients together by hand in a large bowl.)
- Spread the topping over the berries—it doesn't need to be terribly even and leaving spaces here and there gives the filling something to bubble up through.
- Bake until the berries are bubbling and topping is browned, about 1 hour. Let cool at least slightly. Serve warm or at room temperature.
Makes 6 to 8 serving Blueberry Almond Crisp.
