Here we remain in high summertime, and it appears to be going ideal. Slow. Lazy. Everybody’s out of town. My hot yoga class is empty (since just insane individuals like me wish to do hot yoga on a hot day). I’m nursing a sunburn and rocking some unequal tan lines. Finished Lena’s book recently. The locusts outside are shrieking in unison every night. Whatever is as is need to be.
Blueberries will not be here a lot longer, so I needed to make a blueberry crisp prior to they go. I discovered a large two-pound container of them at Trader Joe’s and baked them up into a remarkably purple dessert with a gluten-free almond and oat topping.
I’m going to enjoy this crisp for breakfast with yogurt and later on, as dessert with ice cream. Repeat every day, all week. It’s summer season!
Gluten-Free Blueberry Crisp
My initial idea for the topping consisted of cornmeal, not almond meal, however my medium-grind cornmeal didn’t soften up enough throughout baking. For this reason, the crisp ended up being a “crunch,” which wasn’t my intent.
My runner-up concept was a blueberry and almond crisp, with both almond meal and chopped almonds, and it ended up ideal. Lots of blueberries, some maple syrup, brilliant lemon taste, oats and almonds you can’t fail there.
My preferred part about making this crisp? Unlike all my other crisp dishes (and I have more than a couple of!), this crisp dish does not need any slicing of the fruit. Simply rinse those blueberries and you’re excellent to go!
This is basic summertime dessert at its finest.
Please let me understand how this crisp ends up for you in the remarks! If you’re yearning more summertime crisp dishes, do not miss my gluten-free peach crisp, plum crisp or strawberry rhubarb crisp (if you can’t discover rhubarb, change it with an equivalent quantity of extra strawberries). View all desserts here.
Blueberry Almond Crisp
- Preparation Time: 10 minutes
- Prepare Time: 45 minutes
- Overall Time: 55 minutes
- Yield: 8 portions 1 x
- Classification: Dessert
- Approach: Baked
- Food: American
- Diet Plan: Gluten Free
This incredible blueberry crisp dish is the ideal summer season dessert! It’s simple to make with blueberries, maple syrup, lemon, oats and almonds. It’s gluten totally free, too! Dish yields 6 to 8 portions (a lot!).
Lemon blueberry filling
- 2 pounds blueberries (that’s 32 ounces, which has to do with 5 cups or a little less than 3 pints), fresh or frozen *
- 1/3 cup maple syrup or honey
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- 1/2 teaspoon lemon enthusiasm (less than 1 little lemon, zested downsize to 1/4 teaspoon enthusiasm if you do not like lemon)
- 2 tablespoons lemon juice (from 1 to 2 lemons)
- 1/4 teaspoon cinnamon
Gluten-free oat and almond topping
- 1 cup old-fashioned oats (accredited gluten-free for a gluten-free crisp)
- 1/2 cup loaded almond meal or almond flour
- 1/2 cup sliced almonds
- 1/3 cup gently loaded brown sugar
- 1/4 teaspoon great grain sea salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek or routine), or extra melted butter
Do not forget vanilla ice cream, for serving!
- Preheat the oven to 350 degrees Fahrenheit. Wash and drain pipes the blueberries and select through them to eliminate any stems still connected. In a 9 by 9-inch baking meal, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon enthusiasm, lemon juice and cinnamon.
- In a medium blending bowl, stir together the oats, almond meal/flour, chopped almonds, brown sugar and salt. Mix in the butter and yogurt. Stir till all of the flour is integrated and the mix is dampened throughout.
- Dollop spoonfuls of the oat mix over the filling and utilize your fingers to separate the mix till it is equally dispersed (no requirement to load it down).
- Bake for 40 to 50 minutes, or till the filling is actively bubbling around the edges and the top is gently golden. Let the crisp rest for 5 to 10 minutes prior to serving. Serve with vanilla ice cream (I firmly insist!).
Dish adjusted from my pear cranberry crisp.
* How to utilize frozen blueberries: Thaw the blueberries in the fridge over night or at space temperature level for about 2 hours (no requirement to drain pipes off excess juices). Or, while the oven is pre-heating, position the frozen blueberries in your square baker. Warm them up in the oven, stirring every 10 minutes or two, till they have actually thawed to the point that they are cool to the touch however no longer frozen. Then include the maple syrup, and so on and continue with the dish as composed.
Make it nut totally free: Leave out the chopped almonds and utilize 3/4 cup entire wheat flour and 3/4 cup oats rather of the almond meal and oats defined above. It will no longer be gluten totally free. If you wish to keep it gluten totally free, I believe that you might change the almond meal with oat flour or more oats (have not attempted that, please remark if you do!).
Make it vegan: I think you might utilize melted coconut oil in location of the browned butter/yogurt (usage 4 tablespoons coconut oil and amount to 3 more, till the topping mix is dampened throughout) and maple syrup rather of the honey. I have not attempted it, however.
What’s arrowroot starch? Arrowroot starch is an excellent thickener to utilize in location of corn starch, which is frequently genetically customized. It’s gluten totally free, too. Try to find it in the baking area of well-stocked supermarket or purchase it online (affiliate link).
▸ Nutrition Info
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