Oh hi, I just made you THE blueberry dessert of summer. AKA the ultimate dessert to make when you have tons of fresh (or frozen) blueberries.
Introducing my beautiful blueberry crisp with an almond butter crumble topping that seriously tastes like an almond butter cookie. If you’ve made my strawberry crisp before, you might just jump with joy at this blueberry version.
Bake it to golden, bubbly perfection, and be sure to check out my favorite yummy toppings to serve with it! Summer in every scoop.
Ingredients in this blueberry crisp recipe
Like all of my crisps and crumbles, this blueberry crisp uses simple ingredients and can easily be made dairy-free and vegan! Here’s what you’ll need:
- Blueberries: feel free to use frozen or fresh blueberries. Easy!
- Maple syrup: you’ll need pure maple syrup to add sweetness to the blueberry filling.
- Cornstarch: a little cornstarch or arrowroot starch will help the filling thicken up nicely.
- Extracts: add yummy flavor with both almond extract and vanilla extract. Blueberry is SO delicious paired with almond.
- For the crumble: you’ll mix together some melted butter, almond butter, oat flour, rolled oats, brown sugar, cinnamon, and salt to make the perfect crumble topping that tastes like a cookie!
How to make this crisp dairy-free and vegan
It couldn’t be easier! You’ll simply swap the butter for melted vegan butter or melted, cooled virgin coconut oil.
Can I use a different flour?
Yes, feel free to use all-purpose flour for the crumble topping. Alternatively, you can make your own oat flour at home using more rolled oats with this tutorial.
Don’t forget the toppings
This blueberry crisp is incredible on its own, but I love topping it with:
- Vanilla ice cream
- An extra drizzle of almond butter
- A little flaky sea salt
- Or even a drizzle of melted dark chocolate or white chocolate!
The best blueberry crisp in 4 steps
- Mix the filling. Add all of the blueberry filling ingredients to a greased 10-inch skillet or 9×9-inch pan, and stir it together.
- Make the crisp topping. Mix together the almond butter and melted butter in a bowl, then stir in the rest of the ingredients with a fork until a cookie dough-like texture forms.
- Top & bake. Evenly sprinkle the crumble all over the blueberry mixture, then bake the crisp until it’s nice and bubbly.
- Cool, top & devour. Let the crisp cool, then scoop it into bowls with your fav toppings and dig in!
Try making it on the grill
Skip the oven on a hot day and GRILL this blueberry crisp! Here’s how:
- Preheat your grill. Turn on a burner on only one side of your grill to 375 degrees F or medium-high heat.
- Prep your crisp. Follow the blueberry crisp recipe instructions up until you’re ready to bake it. Once you’ve added all of the blueberry filling and the crumble topping to the skillet, cover it with tinfoil.
- Grill your crisp. Place the skillet on the opposite side of the burner that’s lit. This is so that you are indirectly cooking the crisp and avoiding burning it. Bake the crisp for 45 minutes to 1 hour, or until the topping is golden brown and the filling is bubbling.
- Remove & serve. Your grill mitts are especially useful here! Use them to remove the skillet from the grill, let the pear crisp cool, and then serve warm.
Want to make it ahead of time?
You can! Simply make the recipe as directed, but before baking it, cover it with aluminum foil and place it in the refrigerator. When you’re ready to serve it, bake it up as directed!
Storing & freezing tips
- In the fridge: store any leftover blueberry crisp in an airtight container in the fridge. Simply warm it up a bit in the microwave or enjoy it cold straight from the fridge.
- In the freezer: this blueberry crisp is freezer-friendly! Assemble the crisp, but do not bake it. Cover it well with aluminum foil and transfer it to the freezer for up to 3 months. Bake the frozen blueberry crisp at 350 degrees for about an hour or until it’s golden and bubbly.
Tools you’ll need
Get all of my fav kitchen tools here!
More ways to use blueberries
- White Chocolate Blueberry Oatmeal Cookies
- Lemon Blueberry Zucchini Cake with Lemon Frosting
- Brown Butter Blueberry Coffee Cake
- Lemon Lover’s Lemon Blueberry Sweet Rolls
- Blueberry Pie Bars with Oatmeal Crumble (vegan & gluten free)
Get all of my blueberry recipes here!
I hope you love this blueberry crisp recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Blueberry Crisp with Almond Butter Crumble
Ingredients
- Wet ingredients
- 2 pounds fresh or frozen blueberries
- ¼ cup (78 grams) pure maple syrup
- 2 tablespoons cornstarch (or arrowroot starch)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Dry ingredients
- ¼ cup (57 grams) salted butter, melted (or sub vegan butter or melted and cooled virgin coconut oil)
- ¼ cup (64 grams) natural creamy almond butter
- 1 cup (95 grams) oat flour (or sub all purpose flour)
- ½ cup (48 grams) rolled oats
- ½ cup (107 grams) packed brown sugar
- ¼ teaspoon cinnamon
- Pinch of salt
- For serving
- Vanilla ice cream
- Extra almond butter, for drizzling (optional)
- Flaky sea salt (I like Maldon)
Instructions
- Preheat your oven to 350 degrees F. Grease a 10-inch oven safe skillet or a 9x9 inch pan with nonstick cooking spray or butter.
- Place blueberries into the prepared pan and then add in maple syrup, cornstarch, and vanilla and almond extracts. Stir until well incorporated. I find that it’s easier to do this directly in the pan you are going to use to avoid additional dishes, but you are more than welcome to mix the ingredients in a bowl and then add to the pan.
- Make the topping: In a medium bowl, mix together the melted butter and almond butter until smooth and well combined. Add in the oat flour, oats, brown sugar and cinnamon. Stir with a fork until well combined and it forms into a ‘cookie dough’ consistency. Sprinkle the mixture evenly over the blueberries, it’s okay if it doesn’t fully cover the fruit. We want those gorgeous blueberries poking through!
- Bake for 50 minutes to 1 hour until the filling is really bubbling on the edges and the topping is nice and golden brown. Remove from the oven and allow to cool for 10 minutes before serving.
- Serve: Scoop it up into bowls and top with a scoop of vanilla bean ice cream, an extra drizzle of almond butter and a sprinkle of flaky sea salt, if desired! Serves 8.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Hi, can I use the topping for apple crumble instead?
Sure!
Made this over the weekend and it was easy and delicious. Used all purpose flour instead of oat flour, but otherwise followed recipe exactly. There was a little left over, which I warmed
the next day with a dollop of vanilla Greek yogurt.
Perfect! So glad you enjoyed!
Just put it in the oven, used frozen wild blueberries and 2 lbs (by weight) seemed like an awful lot, so I only used 1 lb. Also swapped almond flour for the oat flour because I was too lazy to blitz oats into flour. Smells amazing already!
Let me know how it turned out! Such a great summer treat.
Delicious! Came together quickly in one pan with minimal ingredients.
My fav kind of recipe—whole family gobbled it up!
Easy and so good! Glad it was a hit 🙂
Can you substitute almond flour for oat flour?
Sure, feel free to give it a shot. I haven’t tested it, but it should work, you just might not get it as crispy!
I made this last night (fresh blueberries were on sale!) and it was a huge hit! I made it as directed and baked it in a 9-inch round cake pan. The crisp came out perfectly, although it really only needed 30-35 min to bake.
Amazing! So glad you enjoyed!
Love the topping!
So good!