Ingredients

The following ingredients have 8 Servings
  • 2 pounds blueberries (that’s 32 ounces, which is about 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 zest (less than 1 small lemon, zested—scale back to 1/4 teaspoon zest if you don’t love lemon)
  • 2 tablespoons lemon juice (from 1 to 2 lemons)
  • 1/4 teaspoon cinnamon
  • 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
  • 1/2 cup packed almond meal or almond flour
  • 1/2 cup sliced almonds
  • 1/3 cup lightly packed brown sugar
  • 1/4 teaspoon fine grain sea salt
  • 4 tablespoons butter, melted
  • 3 tablespoons plain yogurt (Greek or regular), or additional melted butter

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
  • In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
  • Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
  • Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).