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Blueberry Oat and Almond Crisp
This Blueberry Oat and Almond Crisp stars lightly sweetened fresh blueberries under a crispy oat and almond topping.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Course:
Dessert, Pie
Cuisine:
American
Servings:
6
servings
Calories:
555
kcal
Author:
Alicia S.
Ingredients
Blueberry Filling
6
cups
blueberries
washed and dried
1/4
cup
granulated sugar
2
tablespoons
cornstarch
Crisp Topping
3/4
cup
rolled oats
3/4
cup
sliced almonds
1/2
cup
granulated sugar
1/4
cup
all-purpose flour
1/4
teaspoon
sea salt
1/2
cup
unsalted butter
melted, plus more for the baking dish
Instructions
Preheat the oven to 375 degrees F. Grease a 7x11 or 9x9 baking dish with butter.
In a bowl, stir together the oats, almonds, sugar, flour, and salt. Add the melted butter and stir until well combined. Set aside.
In a large bowl, gently mix the blueberries with the sugar and cornstarch. Transfer the berries to the prepared baking dish.
Crumble the oat mixture over the top of the berries.
Bake for about 35 minutes or until the blueberries are bubbling and the topping is golden brown and crispy.
Allow the crisp to cool for 20 minutes before serving.
Notes
You can use frozen blueberries instead of fresh ones. No need to thaw them first.
Serve the crisp still warm with a scoop of vanilla ice cream for the ultimate flavor!
Nutrition
Serving:
1
serving
|
Calories:
555
kcal
|
Carbohydrates:
66
g
|
Protein:
9
g
|
Fat:
31
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
102
mg
|
Potassium:
378
mg
|
Fiber:
8
g
|
Sugar:
41
g
|
Vitamin A:
553
IU
|
Vitamin C:
14
mg
|
Calcium:
99
mg
|
Iron:
2
mg