Blueberry Crisp
Baked Goods · Crisps · Desserts · Fruit
Ingredients
Blueberry Filling
- 6 cups (30oz/852g) blueberries (fresh or frozen)
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ cup (2oz/57g) sugar
- ¼ cup (1 ½ oz/43g) brown sugar
- ¼ teaspoon salt
- 2 tablespoons (1floz/28ml) lemon juice
- 3 tablespoons (1 ½ oz/ 60g) butter, melted
- ¼ cup (1 ¼ oz/35g) all-purpose flour
Crisp Topping
- 1 cup (5oz/142g) all-purpose flour
- ½ cup (4oz/115g) sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup (2 ½ oz/71g) raw unsalted almonds, finely chopped
- ½ cup (4oz/115g) butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Directions
Key ingredients
- Preheat the oven to 350°F (180°C).
Blueberry Filling
- Combine blueberries, cinnamon, vanilla, sugar, brown sugar, salt, lemon juice, butter, and flour together and place in a 9 inch (23cm) baking dish.
- Bake the filling as is uncovered for about 30 minutes, or until it starts to bubble.
Crisp Topping
- Combine flour, sugar, salt, cinnamon, almonds, butter, vanilla, and almond extract until mixture resembles large crumbs.
- After filling has baked, remove from the oven, spread the topping evenly over the top of the berries and return to the oven.
- Bake for about 45 minutes, or until the berries are thick and bubbling and the topping is a nice, golden brown.
- Let cool for about 15 minutes before serving. Serve warm with a scoop of vanilla ice cream.
- For the best taste and texture, serve this crisp the day it is made. Store leftovers loosely covered a room temperature up to one day.