Blueberry Crisp
This blueberry crisp with almond oat topping is a classic summer dish!
Ingredients
For the filling:
- 6 cups (510 grams) fresh blueberries
- ½ cup (100 grams) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
For the topping:
- ⅔ cup (80 grams) all-purpose flour
- ½ cup (50 grams) old-fashioned oats , not quick cooking
- ½ cup (43 grams) sliced almonds
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons (85 grams) unsalted butter , at room temperature
- ⅓ cup (65 grams) granulated sugar
Instructions
- 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.
Video
Notes
From Martha's American Food.
Calories: 320kcal, Carbohydrates: 51g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 23mg, Sodium: 149mg, Potassium: 188mg, Fiber: 4g, Sugar: 32g, Vitamin A: 322IU, Vitamin C: 11mg, Calcium: 42mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
