Easy Blueberry Crisp with Almond Butter Crumble
A warm and bubbly berry dessert topped with a golden, nutty crumble that everyone will love.
recipesbynani.comThere is nothing quite like the smell of fresh blueberries bubbling away in the oven. This crisp is one of my favorite summer treats because it is simple to put together and tastes wonderful when served warm.
Because this recipe uses almond butter for the topping, it has a lovely nutty flavor that pairs perfectly with the tart berries. It is naturally easy to keep gluten free and vegan, making it a great option if you have guests with different dietary needs.
🧺 Ingredients
- 4 cups fresh blueberries
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1 cup almond flour
- 1/2 cup rolled oats
- 1/4 cup almond butter
- 3 tablespoons maple syrup
- 1 pinch salt
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit.
- 2
In a medium bowl, toss the blueberries with the sugar and lemon juice until well coated.
- 3
Pour the berry mixture into a small baking dish and spread it out evenly.
- 4
In a separate bowl, mix the almond flour, rolled oats, almond butter, maple syrup, and salt until you have a crumbly texture.
- 5
Sprinkle the almond butter crumble evenly over the blueberries.
- 6
Bake for 30 to 35 minutes until the fruit is bubbling and the topping is golden brown.
- 7
Let the crisp cool for about 10 minutes before serving so the juices can set.
💡 Tips
Serve this warm with a big scoop of vanilla ice cream or a dollop of coconut yogurt. If you have leftovers, keep them in an airtight container in the fridge for up to three days and reheat them in the oven.
Made this recipe? Let us know how it went.
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