Blueberry Almond Crisp
Because your summer isn’t complete until you’ve baked this— a simply perfect blueberry almond crisp, with a juicy berry filling and crunchy almond-oat topping.
Crisps are a seriously underrated summer dessert. They’re so basic, so simple, and so delicious! And such a beautiful way to enjoy seasonal fruit, like fresh blueberries.
Only a few minutes of prep work, a quick bake in the oven, and voila— you’ve got warm bubbling fruit underneath a sweet crunchy topping. Top this blueberry almond crisp with a scoop of vanilla ice cream for a classic dessert to savor all season long.
Ingredients you’ll need
Here’s everything needed for this easy blueberry almond crisp (full recipe at the bottom of this article):
How to make blueberry almond crisp
Have I mentioned how easy this recipe is to make?
1. Prepare blueberry filling. Toss fresh blueberries with sugar, cornstarch, and fresh lemon juice. Dump it into a medium-sized baking dish greased with cooking spray (I used a 6×10-inch dish, but a square 8 or 9-inch would work too).
2. Prepare crisp topping. Use an electric mixer to beat butter and sugar together until smooth and creamy. Add flour, oats, almonds, baking powder and salt and mix until it forms a shaggy mixture that clumps together when you squeeze it.
3. Sprinkle topping over fruit. Drop crisp topping in clumps over the filling in a uniform single layer. It’s okay if clumps are different sizes and if some topping doesn’t clump together at all, sprinkle everything over the fruit.
4. Bake. Bake at 375°F for about 45 minutes until fruit is bubbling and topping is golden brown. Let it sit for about 20 minutes (if you can) before serving to give the filling a change to firm up slightly as it cools.
Then, enjoy! Preferably with a scoop of vanilla ice cream.
Tips for this recipe
- You can use either fresh or frozen blueberries in this recipe. If using frozen, do not thaw before assembling the fruit filling.
- Simply omit almonds in this recipe to make it nut-free.
- If you’d like to make this crisp gluten-free, substitute almond flour or almond meal for the all-purpose flour.
- A pinch of cinnamon in the almond oat topping is a delicious addition.
- If your crisp filling is too watery it can be because 1) the crisp wasn’t baked long enough to activate the cornstarch (make sure filling is bubbling!), 2) you served the crisp while it was hot from the oven and not fully set up, or 3) you used frozen blueberries which have higher water content.
- This blueberry crisp can be stored at room temperature for up to 1 day, but will keep best in the fridge for up to 5 days.
- Reheating the crisp in the oven at 350°F uncovered for 20-30 minutes will make the topping crisp again.
baking tip:What's the difference between a crisp, cobbler and crumble?
All three are very similar, with a bottom of fruit and top comprised of some sort of pastry. A cobbler has a biscuit topping on top of the fruit. The biscuits are dropped on individually and as they bake they form a bumpy surface like cobblestones, hence the name. Crisps and crumbles are very similar— fruit under a streusel-like topping. The difference is that crisps typically have oats and crumbles do not.
More crisps and cobbler recipes
- Ultimate Summer Fruit Cobbler
- Strawberry, Raspberry and Rhubarb Crisp
- Slow Cooker Peach Cobbler
- Brown Butter Peach and Blackberry Crisp
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This recipe was originally published July 2014.
For the filling:
- 6 cups fresh blueberries (3 pints, 510 grams )
- ½ cup granulated sugar (100 grams)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
For the topping:
- ⅔ cup all-purpose flour (80 grams)
- ½ cup old-fashioned oats , not quick cooking (50 grams)
- ½ cup sliced almonds (43 grams)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter , at room temperature (85 grams)
- ⅓ cup granulated sugar (65 grams)
- Preheat oven to 375° F. Grease an 8-inch baking dish (I used a 6x10-inch dish).
- Toss together the blueberries, sugar, cornstarch, and lemon juice. Dump into the prepared baking dish.
- In a bowl, combine the flour, oats, almonds, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy, about 3 minutes. Add the flour mixture and mix until combined. Clump the mixture together with your hands and drop on top of the blueberry mixture.
- Bake until topping is golden and juices are bubbling, about 1 hour. If the topping browns tot quickly, cover with aluminum foil. Let sit 20 minutes before serving. Store in the fridge for up to 3 days.