Go Back

Blueberry Crisp

A light and tasty baked blueberry crisp that combines oats and a hint of almond flour, perfect for satisfying a sweet craving without derailing a healthy plan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 2 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the filling
  • 3 cups fresh or frozen blueberries Use frozen directly from the freezer for convenience.
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch (or arrowroot) Don't use more than the specified amount to avoid a pasty filling.
  • 2 tablespoons maple syrup or honey Can substitute for granulated sugar alternative.
For the topping
  • 3/4 cup rolled oats (old-fashioned)
  • 1/4 cup almond flour
  • 2 tablespoons sliced or slivered almonds Optional.
  • 2 tablespoons brown sugar or coconut sugar Can be replaced with an alternative sweetener.
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon coconut oil or unsalted butter, melted
  • 1 pinch fine salt
For serving
  • Greek yogurt or light whipped cream Optional.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a 1-quart baking dish or small cast-iron skillet to prevent sticking.
  2. In a medium bowl, combine the blueberries, lemon juice, lemon zest, cornstarch, and 1 tablespoon of maple syrup. Stir gently until the berries are evenly coated.
Building the Crisp
  1. Transfer the berry mixture to the prepared dish and spread into an even layer.
  2. In the same bowl, stir together oats, almond flour, sliced almonds (if using), brown sugar, cinnamon, and a pinch of salt. Pour melted coconut oil over the dry mix and stir until the mixture is moistened.
  3. Scatter the oat topping evenly over the blueberries, pressing lightly.
Baking
  1. Bake for 22-28 minutes, checking after 20 minutes. The crisp is done when the topping is golden brown and the berry juices are bubbling.
  2. Let cool for 10 minutes before serving to allow filling to set.

Notes

For best results, avoid adding too much oil or cornstarch. Cool completely before storing leftovers in the refrigerator for up to 4 days.