Blueberry Almond Crisp

Sweet simplicity! Ripe blueberries baked with a buttery streusel and crunchy sliced almonds make this Blueberry Almond Crisp an easy, satisfying summer treat.

Fresh and Fruity

Hello, summer! Warm weather calls for a sweet and simple treat like this Blueberry Almond Crisp. A bed of fresh blueberries baked up soft and warm with a buttery streusel and crunch from sliced almonds. Enjoy it alone or with a scoop of ice cream (I highly recommend!). It’s so easy and so scrumptious, you’ll make it all season long.

Easy Summer Dessert

This blueberry crisp is so easy, you can have it in and out of the oven in 30 minutes. It’s served warm so there’s no waiting for it to cool.

I love fresh fruit desserts. Whether I’m baking up a fresh strawberry pie, or a fresh peach crumble or my Snickerdoodle Peach Cobbler, I cannot get enough of the season’s finest. With the crunch of the almonds, and the buttery topping, it’s just so perfect. Though, that scoop of ice cream makes it even MORE perfect.

Can I Use Frozen Blueberries?

You can absolutely use frozen blueberries, if you don’t have access to fresh. No need to defrost the frozen blueberries first. In fact, thawing them first can make them mushy and release too much liquid as they bake. Just place the frozen berries in the bottom of the dish in place of fresh and follow the recipe from there!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Fresh blueberries. Frozen blueberries will also work great!
• Granulated sugar
• Light brown sugar
• All-purpose flour
• Fresh lemon juice
• Salt
• Unsalted butter
• Sliced almonds. Feel free to leave the almonds out if nuts aren’t your thing. Or swap them for chopped pecans or chopped walnuts.

Supplies:

• 1-quart baking dish
• Small microwave safe mixing bowl

How to Make Blueberry Almond Crisp

• Preheat the oven to 375°F. Grease or butter a 1-quart baking dish.
• Place the blueberries in the prepared baking dish.
• Sprinkle the sugar, flour, lemon juice and salt over the berries and stir to combine well.

• Make the streusel: In a small mixing bowl, melt the butter.
• Stir in the sugar, light brown sugar and flour until crumbly. Stir in the almonds until well incorporated.
• Sprinkle the streusel evenly over the blueberries in the baking dish.

• Bake until the berries are bubbling and the streusel is golden brown and crisp on top, about 25 minutes.

• Serve warm with ice cream. This fruit crisp can all be served at room temperature or even chilled from the refrigerator.

Storage

Store leftover blueberry crisp, tightly covered , at room temperature for up to two days or in the refrigerator for up to 5 days.

To reheat leftover fruit crisp, cover the baking dish with foil and reheat in a 325°F oven for 10-15 minutes or until warmed through.

Leftovers can also be reheated in individual servings in the microwave in 30 second intervals until heated though. It’s also great enjoyed at room temperature and even chilled on a hot summer day.

If you make this Blueberry Almond Crisp, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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