Blueberry-Almond Crisp
Serves: Serves 6
  • 1 pint blueberries
  • 3 tablespoons maple syrup
  • 2 teaspoons lemon zest, divided
  • 1 cup whole oats
  • ½ cup blanched and sliced almonds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butter
  • ⅛ teaspoon kosher salt
  1. Preheat oven to 375. Lightly grease an 8" baking dish or pie pan with coconut oil or butter.
  2. In the baking dish, toss blueberries with 1 tablespoon of the maple syrup and 1 teaspoon of the lemon zest.
  3. In a medium bowl, combine oats with remaining 2 tablespoons of maple syrup, 1 teaspoon of zest, the almonds, cinnamon, vanilla, butter and salt. Working with your hands, crumble the butter into the oat mixture until it is thoroughly combined. Spread oat mixture evenly over the blueberries.
  4. Bake for 30-35 minutes, or until the topping has browned and the blueberries have released their juices. Let cool slightly before serving or serve at room temperature.
Recipe by Red Kitchenette at