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Oatmeal Almond Blueberry Crisp combines fresh blueberries, lemon and cinnamon in a wonderful filling nestled underneath a sweet oatmeal and almond crisp topping.
We’ve been patiently waiting for sweet summer blueberries to show up at the market – and now is the time! When we see locally-grown blueberries in the produce stands, we stock up to make delicious summertime desserts like this Oatmeal Almond Blueberry Crisp.
It’s a classic fruit crisp recipe but made just a little more special with the addition of slivered almonds in the oatmeal crisp topping, plus lemon and cinnamon in the fresh blueberry filling.
Why you’ll love this Blueberry Crisp
- It’s a super easy dessert made with fresh summer blueberries.
- The bright lemon flavor and earthy cinnamon are delicious complements to the fresh blueberry filling.
- The flavor and crunch from the almonds is a wonderful surprise in each bite.
Key ingredients and Substitutions
- Fresh blueberries – Choose in-season blueberries that are large, sweet and juicy. Frozen blueberries can be used but fresh is always best.
- Lemon – Fresh lemon juice balances the sweetness of the blueberry filling.
- Cinnamon – Ground cinnamon is an unexpected flavor in a blueberry dessert but it lends a nice depth of flavor and earthiness.
- Oatmeal – Rolled oats are added to the crisp topping, giving it texture, body and flavor.
- Almond – The topping includes both slivered almonds for crunch as well as a touch of almond extract for additional flavor. Almond is surprisingly good with the blueberry, lemon and cinnamon flavors.
- Demerara Sugar – The topping includes Demerara sugar (also called raw sugar) as well as brown sugar. Demerara is a coarse, golden-colored sugar sold in most supermarkets, and it adds a bit of crunch when used in toppings. You can use granulated sugar instead.
Special supplies needed
- 9×9-inch baking dish
How do I make Oatmeal Almond Blueberry Crisp?
- Make the filling by mixing blueberries with lemon zest, lemon juice, flour, sugar, cinnamon and salt. Stir to combine and coat the blueberries.
- Mix the topping. Stir together flour, rolled oats, slivered almonds, Demerara sugar, brown sugar, salt, and almond extract. Then, with your hands, work in cold butter to form a crumbly mixture.
- Pour filling into a baking dish, then cover with the topping.
- Bake until hot and bubbly.
- Serve still warm with a scoop of vanilla ice cream on the side.
Frequently asked Questions
- Can I make blueberry crisp ahead of time? Yes – you can assemble it ahead of time, then bake when ready to serve so it’s hot out of the oven. You can also bake it ahead of time and reheat in the oven, but note that the filling may thicken as it reheats and some of the juices may absorb into the topping.
- How do I store leftovers? Cool, then cover the baking dish with plastic wrap or foil.
- Can you use frozen blueberries in baking? In general, yes, and we typically recommend that you add the blueberries while they are still frozen and not thawed. Note however, that commercial frozen blueberries are sometimes sprayed with water before freezing, so when they are thawed, you may need to adjust your recipe to accommodate extra moisture.
You may enjoy these other blueberry recipes:
- Fresh Blueberry Sauce
- Blueberry Pudding Cake
- Blueberry Pie Bars
- The Real Jordan Marsh Blueberry Muffins Recipe
- Lemon Blueberry Cream Pie
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Oatmeal Almond Blueberry Crisp
Ingredients
Filling
2 pints fresh blueberries
2 tablespoons fresh lemon juice
Zest from one whole lemon
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons all-purpose flour
Topping
1 cup all-purpose flour
1/3 cup brown sugar
1/4 cup Demerara or raw sugar (could also use granulated sugar)
1/8 teaspoon salt
3/4 cup rolled oats (not quick oats)
1/2 cup slivered almonds (not sliced almonds)
1/2 teaspoon almond extract
1 stick cold butter (8 tablespoons)
Vanilla ice cream, for serving
Instructions
Preheat oven to 350 degrees F
Place the blueberries into a colander and rinse with cold water. Drain well and pick out any stems or bad berries.
Pour the blueberries into a medium bowl and add lemon juice, zest, sugar, cinnamon, salt and flour and toss to coat.
Spray a 9X9 casserole dish with kitchen pan spray then pour in the filling.
In a medium bowl, mix flour, both sugars, salt, rolled oats, slivered almonds and almond extract and toss.
Remove the cold butter from the refrigerator and cut into four long strips. Then turn sideways and cut small pieces from one end to the other and add to the bowl.
Use your hands and work the butter into the mixture until the butter pieces are about pea size. Does not have to be exact.
Sprinkle the topping over the filling, spray the top with a coating of kitchen pan spray then bake for 40 minutes.
Turn on broiler and brown the top for about a minute.
Serve warm with vanilla ice cream.
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Delicious! I made this exactly as written. Enjoyed by all. Even those hesitant to try because they were not fond of blueberries. Thank you for another great recipe!
You’re very welcome Pam – so glad the recipe was a hit!