Oh hello, I simply made you THE blueberry dessert of summer season. AKA the last word dessert to make when you could have tons of contemporary (or frozen) blueberries.
Introducing my stunning blueberry crisp with an almond butter crumble topping that significantly tastes like an almond butter cookie. When you’ve made my strawberry crisp earlier than, you would possibly simply leap with pleasure at this blueberry model.
Bake it to golden, bubbly perfection, and you’ll want to try my favourite yummy toppings to serve with it! Summer season in each scoop.
Substances on this blueberry crisp recipe
Like all of my crisps and crumbles, this blueberry crisp makes use of easy substances and may simply be made dairy-free and vegan! Right here’s what you’ll want:
make this crisp dairy-free and vegan
It couldn’t be simpler! You’ll merely swap the butter for melted vegan butter or melted, cooled virgin coconut oil.
Can I take advantage of a unique flour?
Sure, be happy to make use of all-purpose flour for the crumble topping. Alternatively, you can also make your individual oat flour at residence utilizing extra rolled oats with this tutorial.
Don’t neglect the toppings
This blueberry crisp is unbelievable by itself, however I like topping it with:
The perfect blueberry crisp in 4 steps
- Combine the filling. Add the entire blueberry filling substances to a greased 10-inch skillet or 9×9-inch pan, and stir it collectively.
- Make the crisp topping. Combine collectively the almond butter and melted butter in a bowl, then stir in the remainder of the substances with a fork till a cookie dough-like texture types.
- High & bake. Evenly sprinkle the crumble everywhere in the blueberry combination, then bake the crisp till it’s good and bubbly.
- Cool, prime & devour. Let the crisp cool, then scoop it into bowls along with your fav toppings and dig in!
Attempt making it on the grill
Skip the oven on a sizzling day and GRILL this blueberry crisp! Right here’s how:
- Preheat your grill. Activate a burner on just one aspect of your grill to 375 levels F or medium-high warmth.
- Prep your crisp. Observe the blueberry crisp recipe directions up till you’re able to bake it. When you’ve added the entire blueberry filling and the crumble topping to the skillet, cowl it with tinfoil.
- Grill your crisp. Place the skillet on the alternative aspect of the burner that’s lit. That is so that you’re not directly cooking the crisp and avoiding burning it. Bake the crisp for 45 minutes to 1 hour, or till the topping is golden brown and the filling is effervescent.
- Take away & serve. Your grill mitts are particularly helpful right here! Use them to take away the skillet from the grill, let the pear crisp cool, after which serve heat.
Need to make it forward of time?
You’ll be able to! Merely make the recipe as directed, however earlier than baking it, cowl it with aluminum foil and place it within the fridge. If you’re able to serve it, bake it up as directed!
Storing & freezing ideas
- Within the fridge: retailer any leftover blueberry crisp in an hermetic container within the fridge. Merely heat it up a bit within the microwave or get pleasure from it chilly straight from the fridge.
- Within the freezer: this blueberry crisp is freezer-friendly! Assemble the crisp, however don’t bake it. Cowl it properly with aluminum foil and switch it to the freezer for as much as 3 months. Bake the frozen blueberry crisp at 350 levels for about an hour or till it’s golden and bubbly.
Instruments you’ll want
Get all of my fav kitchen instruments right here!
Extra methods to make use of blueberries
Get all of my blueberry recipes right here!
I hope you like this blueberry crisp recipe! When you make it, you’ll want to depart a remark and a ranking so I understand how you appreciated it. Take pleasure in, xo!
The
Formidable Kitchen
Cookbook
125 Ridiculously Good For You, Generally Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Blueberry Crisp with Almond Butter Crumble
by
Golden, bubbly blueberry crisp with a superbly candy almond butter crumble. This scrumptious blueberry crisp recipe is definitely made gluten-free, dairy-free, and vegan, and makes the proper summer season dessert for sharing. Add a scoop of vanilla ice cream and a drizzle of additional almond butter for good measure!
Substances
- Moist substances
- 2 kilos contemporary or frozen blueberries
- ¼ cup (78 grams) pure maple syrup
- 2 tablespoons cornstarch (or arrowroot starch)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Dry substances
- ¼ cup (57 grams) salted butter, melted (or sub vegan butter or melted and cooled virgin coconut oil)
- ¼ cup (64 grams) pure creamy almond butter
- 1 cup (95 grams) oat flour (or sub all function flour)
- ½ cup (48 grams) rolled oats
- ½ cup (107 grams) packed brown sugar
- ¼ teaspoon cinnamon
- Pinch of salt
- For serving
- Vanilla ice cream
- Additional almond butter, for drizzling (elective)
- Flaky sea salt (I like Maldon)
Directions
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Preheat your oven to 350 levels F. Grease a 10-inch oven secure skillet or a 9×9 inch pan with nonstick cooking spray or butter.
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Place blueberries into the ready pan after which add in maple syrup, cornstarch, and vanilla and almond extracts. Stir till properly integrated. I discover that it’s simpler to do that straight within the pan you’ll use to keep away from extra dishes, however you’re greater than welcome to combine the substances in a bowl after which add to the pan.
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Make the topping: In a medium bowl, combine collectively the melted butter and almond butter till clean and properly mixed. Add within the oat flour, oats, brown sugar and cinnamon. Stir with a fork till properly mixed and it types right into a ‘cookie dough’ consistency. Sprinkle the combination evenly over the blueberries, it’s okay if it doesn’t absolutely cowl the fruit. We would like these attractive blueberries poking by!
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Bake for 50 minutes to 1 hour till the filling is actually effervescent on the perimeters and the topping is sweet and golden brown. Take away from the oven and permit to chill for 10 minutes earlier than serving.
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Serve: Scoop it up into bowls and prime with a scoop of vanilla bean ice cream, an additional drizzle of almond butter and a sprinkle of flaky sea salt, if desired! Serves 8.
Recipe Notes
See the total publish for ideas, methods, and simple methods to customise this crisp!
Vitamin
Serving: 1serving (with out ice cream)Energy: 318calCarbohydrates: 50gProtein: 5gFats: 12gSaturated Fats: 4gFiber: 5gSugar: 30g
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats