This delicious blueberry crisp is perfect for summer! Simple to make with blueberries, maple syrup, lemon, oats, and almonds. Also gluten-free!
Lemon blueberry filling – 2 pounds blueberries (that’s 32 ounces, which is about 5 cups or a little less than 3 pints), fresh or frozen* – ⅓ cup maple syrup or honey – 2 tablespoons arrowroot starch or 3 tablespoons cornstarch – ½ teaspoon lemon zest (less than 1 small lemon, zested—scale back to ¼ teaspoon zest if you don’t love lemon) – 2 tablespoons lemon juice (from 1 to 2 lemons) – ¼ teaspoon cinnamon
Gluten-free oat and almond topping – 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp) – ½ cup packed almond meal or almond flour – ½ cup sliced almond – ⅓ cup lightly packed brown sugar – ¼ teaspoon fine grain sea salt – 4 tablespoons butter, melted – 3 tablespoons plain yogurt (Greek or regular), or additional melted butter
Warm the oven up to 350 degrees Fahrenheit. Once the blueberries are clean, drain them and pick them apart to get rid of any stems that are still present.
Whisk blueberries, maple syrup or honey, arrowroot or cornflour, lemon zest, juice, and cinnamon in a 9-by-9-inch baking dish. In a medium bowl, mix oats, almond meal/flour, sliced almonds, brown sugar, and salt.
Mix butter and yoghurt. Stir to moisten and incorporate all flour. To evenly distribute the oat mixture, spoon spoonfuls over the filling and break it up with your fingers.
Bake for 40–50 minutes until the filling bubbles around the edges and the top is lightly golden. Serve the crisp after 5–10 minutes of resting. Serve vanilla ice cream (I insist).