Crisps (whether peach, apple, pear or blueberry) are one of my favorite sweets to make in a pinch. Requiring very few ingredients and your favorite seasonal fruit, they allow you to experiment and create a dish to your exact liking. Vegan? Sub out the butter for coconut oil. Gluten-free? Don’t use flour, as I’ve done here, and make sure your oats are certified gluten-free. Only have peaches? Use those instead. Don’t like almonds? Use hazelnuts. It’s entirely up to you and your family’s taste buds. Here I’ve created a crisp with a delicious crunchy topping of whole oats, almonds, maple syrup and cinnamon and a center full of naturally sweet and lemony blueberries. Wholesome and super yummy, this is a dish you will feel great about serving no matter what time of day.
Serves: Serves 6
1 pint blueberries
3 tablespoons maple syrup
2 teaspoons lemon zest, divided
1 cup whole oats
½ cup blanched and sliced almonds
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 tablespoons butter
⅛ teaspoon kosher salt
Preheat oven to 375. Lightly grease an 8" baking dish or pie pan with coconut oil or butter.
In the baking dish, toss blueberries with 1 tablespoon of the maple syrup and 1 teaspoon of the lemon zest.
In a medium bowl, combine oats with remaining 2 tablespoons of maple syrup, 1 teaspoon of zest, the almonds, cinnamon, vanilla, butter and salt. Working with your hands, crumble the butter into the oat mixture until it is thoroughly combined. Spread oat mixture evenly over the blueberries.
Bake for 30-35 minutes, or until the topping has browned and the blueberries have released their juices. Let cool slightly before serving or serve at room temperature.