Blueberry-Almond Crisp



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Instructions Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the Dollop spoonfuls of the oat mixture over the.

Ingredients 5 cups fresh blueberries 1 lemon, juiced 1 tsp almond extract 3 TBSP granulated sugar + 1/2 cup, divided 1/4 tsp cinnamon + pinch 3/4 cup all-purpose flour 1/4 tsp fine salt 7 TBSP unsalted butter, cubed 3/4 cup sliced almonds. Ingredients 1-1/2lbs fresh blueberries, rinsed 3-1/2 Tablespoons finely ground almond flour 1 Tablespoon lemon juice For the Almond Crisp Topping: 3/4 cup certified gluten-free old fashioned oats 1/2 cup brown sugar 1/4 cup + 2. Shake up your morning bowl of oatmeal with this oat and blueberry crisp or save this for dessert. Bubbly baked blueberries are topped with a not-too-sweet oat and almond topping for a warming bowl of comfort that’s ready in just 30 minutes.

It stores and reheats well, so you can savor it all week. Ingredients 1/2 cup quick-cooking oats 2 tablespoons all purpose flour 1/4 teaspoon salt 2 tablespoons (1/4 stick) chilled unsalted 1/2 cup quick-cooking oats 2 tablespoons all purpose flour 1/4 teaspoon salt 2 tablespoons (1/4 stick) chilled unsalted butter, cut into small pieces 1/4 cup sliced. This crisp follows my usual rules of fruit-based desserts: let the fruit shine, use as much whole-grains as possible and not too much sugar.

There’s a time an a place for that (hello, brownies ), but I wanted a dessert that you could also enjoy for breakfast, sans ice cream of course. For the crisp 1/2 cup+ 2 tablespoons flour 1/4 cup brown sugar 3/4 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon cardamom 1/4. This simple blueberry and strawberry fruit crisp is the answer, made with almonds, oats, warming spices, and a dash of maple syrup. Plus, it’s easy to adapt to suit vegan and gluten-free diets.

Get the recipe now on Foodal. Delicious and convenient, each chewy bar is packed with protein and fiber to help keep you feeling full, along with vitamins, minerals, and other healthful nutrients your hard-working body needs. Powered by Leucine® to help you retain lean muscle while.

With the elegant taste of almond extract in the blueberry filling and the cinnamon-spiced oat streusel on top, this easy dessert always disappears quickly—especially when served with ice cream! If you happen to have any leftovers, eat them plain for breakfast the next morning.

List of related literature:

A simple burst of blueberries gives this ultra­light muffin a vaguely familiar feeling, while the orange and almond flavors provide a new spin and depth to the classic morning breakfast treat.

“Baked: New Frontiers in Baking” by Matt Lewis, Renato Poliafito, Tina Rupp
from Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito, Tina Rupp
ABRAMS, 2011

Adding our cooled homemade jam to the batter along with fresh, uncooked berries gave us the best of both worlds: intense blueberry flavor and the liquid burst that only fresh berries could provide.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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You can also omit the jam, throw 2 cups/300 g fresh blueberries into the batter, and turn these into fantastic gluten-free blueberry muffins.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
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Chronicle Books LLC, 2014

Mix 12 oz. to 1 lb. of mulberries cooked with sugar as above with 1½ to 2 oz. of fresh soft white breadcrumbs and 1½ to 2 oz. of skinned and finely ground almonds.

“An Omelette and a Glass of Wine” by Elizabeth David
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Filling: 2 cups (8 ounces) walnuts, blanched almonds, or shelled pistachios, finely chopped About ¾ cup sugar 1 to 2 tablespoons rose water or orange-blossom water 1 to 2 teaspoons ground cinnamon (optional) About ½ cup confectioners’ sugar for dusting 1.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

• Bake for 30 minutes, until blueberries are bubbling around edges of pan and crumb topping is golden brown.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
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Blueberries made into a sauce seasoned with spices and lemon juice go particularly well with pancakes, the firm coeur à la crème on p. 470, or cream cheese papanas on p. 464.

“Jane Grigson's Fruit Book” by Jane Grigson, Yvonne Skargon, Judith Hill, Sara Dickerman
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Gently toss 1½ cups blackberries, blueberries, raspberries, and/or quartered strawberries with 1 teaspoon granulated sugar, ¼ teaspoon vanilla extract, and pinch salt, then spread into 7¼ by 5¼-inch baking dish.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
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Add the almonds, then rub the mixture gently between your fingers to form evenly mixed crumbs.

“Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie” by Ken Haedrich
from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
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The blueberry mixture is rich, juicy and bright thanks to the zest of lemon, and the cobbler is moist and cake-y.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Yum, blueberries are so delicious! I especially love wonderful Polish wild blueberries, have anyone heard about these? That crisp look sooo good and I really appreciate healthier dessert recently:)

  • This looks really good! Maybe I should try a crumble someday… Usually I make recipes that are a bit different than the traditional ones, as I love to play with my ingredients. But your recipe sound too good:)

  • Thank you so much for this recipe. I absolutely love your channel. Thank you for the beautiful scriptures, they are ❤ warning for U to an a Christian. God bless you.

  • I’ve made several of your keto dessert recipes and loved them all. I’ve got to make this crumble really soon. But keep those great keto dishes coming. I’ve added several of your wonderful recipes to my keto binder. Loving them. Made your lemon meringue and your gingerbread cupcakes. Both were delicious! Thanks!! Love your Christian keto Channel! I’m addicted to great keto recipe channels. Yours is becoming another favorite of mine.

  • It looks amazing and refreshing. Also appreciate the scriptures from one Christian to another. God Bless and keep them coming. I just recently discovered you and was happy to.

  • Hi Dani Thank you so much. I hope your kids are doing well. I’m making this dish next weekend for our family gathering. Yay! When they ask where this recipe came from I’m going to share this video with them. They’ll love it!! And You

  • That looks absolutely amazing �� I definitely want to try it, I love blueberries they’re very gentle and not too sweet and is one of some fruits �� My body can tolerate.

  • I’ve done this twice now, first time with just blueberries and second time 150g raspberries and 450g blueberries and it worked amazingly both times. Epic and simple recipe, love your recipes and your channel, can’t wait for your book!

  • I just made this recipe and followed it exactly. I used regular oats (not “quick cook”). No need to add any sweetening to the blueberry mixture; it’s plenty sweet. I used frozen blueberries (large ones) and it’s really juicy. The topping is delicious, but a bit chewy rather than crispy. I checked it at 60 minutes and then added 5 minutes more. It’s very easy to make and is foolproof. I highly recommend! Thank you, Dani!

  • Good morning Dani. Thank you for all you do, to you and your family. I love your humor ����. You and your husband make a great team. I admire you two. You are among those that bring such a passion of the love and appreciation in the art of good home cooking. We love you guys. God bless you.

  • I made this and it was a hit! The one change I would have made is to double the topping. The next time I replaced blueberries with cherries. Had to change a few things. Like no lemon zest. Add a cup of date sugar. Also some almond extract. My wife loved it!

  • That was quite a display of Bob’s in the grocery! Where do you shop? The Kroger that I shop at has a limited supply of that brand. Can’t wait to try this!!

  • Love it! We made a very similar blueberry crisp so if you don’t have lemon zest or tapioca flour you could always try this version too:

  • Dani, since you didn’t show the bag for the oats, does it actually say gluten free on them? Oats are gf, but most oats are processed in a plant with other items with gluten. Very bad for cross contamination. Bob does make a gluten free version of his oats, we actually have it. They are specifically processed away from other items that have gluten. The bag HAS TO SAY GF. My husband has Celiac disease, so it is crucial to make sure the oats are actually gluten free. Just FYI. Love your videos and recipes, we use several of them here, including the banana oat pancakes ��

  • Wow, that looked so good and healthy too. I will have to try the almond flour one day. But for now I’ll use what I have on hand which is flour. Happy Saturday!

  • Would it be okay if I sub the pecans forr oats, and is it okay if I sub the stevia in the blueberries for honey, and please tell me how much of it?

  • Hi Dani,thank you for this yummy recipe. Right now,it is baking in my oven and my kitchen smells so good��. Usually you write down the carbs,I did not see them. Will you please let me know how many carbs per portion. Thank you��������

  • Hi dear friend,
    God bless you. I like your business name
    That’s a great name because your food clean and your kitchen is always clean as well.
    May God bless you and your business

  • Happy Friday friends! Excited to share this DELICIOUS blueberry crisp with you all! It’s a super simple Summer dessert that is vegan and gluten-free. I hope you enjoy this one. XO Dani

  • I can clearly tell that you are in heaven whenever you taste test the food�� It makes me want to try out your recipes even more lol

  • Blueberry crisp is delicious. We have alot of wild blueberry here in Norway. I like making blueberry crisp just with oat. I will definitely try this your style by adding almond flour and almond in the mix.

  • Me and my children love you, Dani!!! We really enjoy watching every video you have. Everything looks good, and healthy ����
    Greetings from Costa Rica ����

  • This was so delicious! Mine didn’t come out exactly as nicely since a good portion of my topping fell into the blueberries while baking. My topping also didn’t seem as crispy but was still good. I couldn’t fit all 6 cups of blueberries into the baking dish so I used about 5 cups.
    All in all it came out yummy still!

  • What a GREAT recipe! I am gonna make this for my son’s 1st grade Montessori class next time its his turn for snacks! They only want Healthy snacks there & this looks like kids will LOVE this-almost as much as me!-(: THX so much!

  • Hi Dani, this looks delicious. One quick question, is there anything else that could be substituted for the tapioca flour? Cornstarch perhaps?

  • My husband is kind of picky when it comes to dessert…he doesn’t like dessert really sweet…this will be perfect! Thank you, Dani!!