Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Easy Lemon Blueberry Crisp
NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 14%
CARBS 56G49% OF CAL
5G FIBER39G SUGAR12G OTHER
FAT 24G47% OF CAL
13G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light fruit crisp pairing tart blueberries and lemon with an almond-flour topping that has no oats. The crisp is assembled quickly and baked until golden. Serve warm with cream.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 cups (850 g) blueberries, washed and stemmed
- 1 tablespoon cornstarch
- 3/4 cup (96 g) all-purpose flour
- 1/2 cup (100 g) sugar
- 1 teaspoon baking powder
- 1/2 cup (56 g) almond flour
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 lemon
- 1/2 cup (113 g) cold, unsalted butter cut into 1/2-inch cubes
- vanilla ice cream for serving
At a glance
PER SERVING · TIME 60M
CAL 23%·PRO 14%
CARBS 56G49% OF CAL
5G FIBER39G SUGAR12G OTHER
FAT 24G47% OF CAL
13G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 182mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 336mg
- Calcium
- 132mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 182MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.