Blueberry Crisp
Mini blueberry crisps feature fresh blueberries combined with fresh lemon and orange juice. Topping prepared from old-fashioned oats, almond flour, sliced almonds, maple syrup, unsalted butter, and sea salt. Mini crisps baked until golden brown.
Ingredients
Oats:
- 90 grams old-fashioned oats (1 cup)
- 60 grams almond flour (1/2 cup)
- 35 grams sliced almonds (1/3 cup)
- 85 grams pure maple syrup (1/4 cup)
- 42 grams unsalted butter (3 tablespoons), melted
- 1 gram sea salt (1/4 teaspoon)
Blueberries:
- 10 grams fresh lemon juice (2 teaspoons)
- 15 grams fresh orange juice (1 tablespoon)
- 10 grams cornstarch (1-1/2 tablespoons)
- 20 grams honey (1 tablespoon)
- 760 grams fresh blueberries (4 cups), sorted and rinsed
Instructions
- Preheat oven to 350 degrees F.
Oats:
- Add old-fashioned oats, almond flour, sliced almonds and fine sea salt to small mixing bowl. Stir in maple syrup and melted butter. Set aside.
Blueberries:
- Add fresh lemon juice, fresh orange juice, and cornstarch to small bowl. Stir to combine. Stir in honey. Add blueberries and toss in cornstarch mixture.
- Pour prepared berry mixture into 8 x 8-inch baking dish or equivalent. Use spatula to scrape cornstarch from mixing bowl to baking dish.
- Sprinkle prepared oats mixture over blueberries. Bake in preheated oven for 30 to 35 minutes or until filling is bubbling and topping is golden.