Blueberry Almond Crisp

• Produce

  • 1 1/2 lbs Blueberries, fresh

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 3/4 cup Certified gluten-free old fashioned oats

• Baking & Spices

  • 9 1/2 tbsp Almond flour, finely ground
  • 1/2 cup Brown sugar
  • 3/4 tsp Cinnamon

• Dairy

  • 3/8 cup Butter

• Other

  • 1/4 cup + 2 Tablespoons Fisher Naturals sliced almonds

Found on iowagirleats.com

Description

Ingredients

• 1-1/2lbs fresh blueberries, rinsed
• 3-1/2 Tablespoons finely ground almond flour
• 1 Tablespoon lemon juice
• 3/4 cup certified gluten-free old fashioned oats
• 1/2 cup brown sugar
• 1/4 cup + 2 Tablespoons finely ground almond flour
• 1/4 cup + 2 Tablespoons Fisher Naturals sliced almonds
• 3/4 teaspoon cinnamon
• 1/4 cup + 2 Tablespoons cold butter

Directions

• Preheat oven to 350 degrees. Add blueberries to a medium-sized baking dish (I used a 10x7 but a 8x8 or even a 9 pie pan would work too.) Sprinkle almond flour on top then toss to evenly coat. Drizzle in lemon juice then set aside. For the Almond Crisp Topping: In a separate bowl add oats, brown sugar, almond flour and sliced almonds then stir together with a fork. Cut butter into cubes then add to the mixture and use your fingers to combine ingredients until they come together in a crumbly paste. Sprinkle on top of the blueberries then bake for 25-30 minutes or until crisp is golden brown and blueberries are bubbly. Check crisp halfway through - if topping is browning too fast, place a piece of foil on top for the remainder of the baking time. Let crisp cool for 15 minutes before serving.