This blueberry crisp is an easy dessert for summer entertaining. I used almond flour but you can use any flour of choice. Serve it up with a big scoop of vanilla ice cream!
I decided on making a crisp instead of a cobbler. What is the difference?
Cobblers have a thick biscuit topping. The batter is dropped onto the fruit in small rounds, which puffs up during baking to look like cobblestone streets.
Crisps contain oats which crisp up as it bakes and is usually has a thinner
1 cup almond flour, gluten free flour, or all purpose flour
1/2 cup rolled oats
4 Tablespoons butter, melted
2 Tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of salt
2-3 cups fresh blueberries
2 Tablespoons cornstarch
zest and juice of 1 lemon
2 Tablespoons sugar
Preheat oven to 375˚F.
In a bowl, combine flour, oats, melted butter, brown sugar, cinnamon, nutmeg, and salt. Set aside.
In another bowl, add blueberries, cornstarch, lemon zest /juice and sugar and toss to combine.
Transfer to baking dish or cast iron skillet and sprinkle topping evenly over the filling.
Bake until bubbling in the center and brown on top, about 50-60 minutes.
Let cool before serving. Serve with vanilla ice cream. Enjoy!