Blueberry Lemon Almond Crisp

Recipe

13 INGREDIENTS • 10 STEPS • 50MINS

Blueberry Lemon Almond Crisp

4

1 rating

The best thing to do with berries that are just past their prime is to heat them until they burst and leak their juice to make a luscious compote. Desserts like this are nirvana to me. Can there be anything better than a gooey warm fruit filling with a crumbly sweet topping? I think not!

Blueberry Lemon Almond Crisp

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

The best thing to do with berries that are just past their prime is to heat them until they burst and leak their juice to make a luscious compote. Desserts like this are nirvana to me. Can there be anything better than a gooey warm fruit filling with a crumbly sweet topping? I think not!

50MINS

Total Time

$1.26

Cost Per Serving

Ingredients

Servings

4

US / Metric

1

Lemon, zested, juiced, divided

1 tsp zest and 1 Tbsp juice per 4 servings

Crisp

1/2 cup

All-Purpose Flour

plus 2 Tbsp

1/4 cup

Brown Sugar

3/4 tsp

Baking Powder

1/2 tsp

Ground Cinnamon

1/4 tsp

Ground Cardamom

1/4 tsp

1/4 cup

Cold Unsalted Butter

cut into cubes

1 handful

Almonds, sliced

Blueberry Filling

2 1/2 cups

Fresh Blueberries

1/4 cup

Granulated Sugar

1/2 Tbsp

Water

1/2 Tbsp

Nutrition Per Serving

VIEW ALL

Calories

361

Fat

15.4 g

Protein

4.0 g

Carbs

53.3 g

Blueberry Lemon Almond Crisp

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking InstructionsHide images

step 1

Preheat the oven to 375 degrees F (190 degrees C).

step 2

In a medium bowl combine the All-Purpose Flour (1/2 cup), Brown Sugar (1/4 cup), Ground Cinnamon (1/2 tsp), Ground Cardamom (1/4 tsp), Baking Powder (3/4 tsp), Unsalted Butter (1/4 cup), and Kosher Salt (1/4 tsp). Whisk to combine.

step 2 In a medium bowl combine the All-Purpose Flour (1/2 cup), Brown Sugar (1/4 cup), Ground Cinnamon (1/2 tsp), Ground Cardamom (1/4 tsp), Baking Powder (3/4 tsp), Unsalted Butter (1/4 cup), and Kosher Salt (1/4 tsp). Whisk to combine.

step 3

Add the Almonds (1 handful) and work them into the crisp so that they're evenly distributed. Set aside.

step 3 Add the Almonds (1 handful) and work them into the crisp so that they're evenly distributed. Set aside.

step 4

In a small prep bowl, stir together the Water (1/2 Tbsp) and Corn Starch (1/2 Tbsp) to form a slurry. Set aside.

step 4 In a small prep bowl, stir together the Water (1/2 Tbsp) and Corn Starch (1/2 Tbsp) to form a slurry. Set aside.

step 5

In a small saucepan add the Fresh Blueberries (2 1/2 cups), Granulated Sugar (1/4 cup), zest and juice from Lemon (1). Stir and heat over medium-high heat, stirring occasionally until sugar dissolves and mixture starts to bubble.

step 5 In a small saucepan add the Fresh Blueberries (2 1/2 cups), Granulated Sugar (1/4 cup), zest and juice from Lemon (1). Stir and heat over medium-high heat, stirring occasionally until sugar dissolves and mixture starts to bubble.

step 6

Add the slurry and cook for one minute until mixture thickens.

step 6 Add the slurry and cook for one minute until mixture thickens.

step 7

Transfer the blueberry mixture into four half-cup ramekins.

step 7 Transfer the blueberry mixture into four half-cup ramekins.

step 8

Top the blueberry filling with crumbles of the crisp topping.

step 8 Top the blueberry filling with crumbles of the crisp topping.

step 9

Cover a baking sheet with tin foil or parchment paper. Set the ramekins on the baking sheet and cook for 25-30 minutes or until browned and bubbly.

step 9 Cover a baking sheet with tin foil or parchment paper. Set the ramekins on the baking sheet and cook for 25-30 minutes or until browned and bubbly.

step 10

Serve warm and enjoy!

step 10 Serve warm and enjoy!

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