Blueberry Crisp with Almond Butter Crumble
Golden, bubbly blueberry crisp with a perfectly sweet almond butter crumble. This delicious blueberry crisp recipe is easily made gluten-free, dairy-free, and vegan, and makes the perfect summer dessert for sharing. Add a scoop of vanilla ice cream and a drizzle of extra almond butter for good measure!
Servings 8 servings
Calories 318cal
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.
Notes
See the full post for tips, tricks, and easy ways to customize this crisp!
Nutrition
Serving: 1serving (without ice cream) | Calories: 318cal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Fiber: 5g | Sugar: 30g