Blueberry Almond Crisp
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Cookie and Kate · by Cookie and Kate★ 4.9

Blueberry Almond Crisp

NUTRITION · PER SERVING55M COOK
CAL 15%·PRO 11%
CARBS 43G58% OF CAL
5G FIBER0G ADDED0G INTRINSIC12G OTHER26G TOTAL SUGAR
FAT 14G41% OF CAL
4G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warm blueberry crisp with an oat and almond topping, sweetened with maple syrup and brightened by lemon. A perfect summer dessert that's naturally gluten-free.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 pounds blueberries (that’s 32 ounces, which is about 5 cups or a little less than 3 pints), fresh or frozen*
  • ⅓ cup maple syrup or honey
  • 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
  • 1/2 teaspoon lemon zest (less than 1 small lemon, zested—scale back to 1/4 teaspoon zest if you don’t love lemon)
  • 2 tablespoons lemon juice (from 1 to 2 lemons)
  • 1/4 teaspoon cinnamon
  • 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
  • 1/2 cup packed almond meal or almond flour
  • 1/2 cup sliced almonds
  • ⅓ cup lightly packed brown sugar
  • 1/4 teaspoon fine salt
  • 4 tablespoons butter, melted
  • 3 tablespoons plain yogurt (Greek or regular), or additional melted butter
PREP
10M
SODIUM
124MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.