Blueberry Almond Crisp Recipe - Cookie and Kate

Name: Blueberry Almond Crisp Recipe - Cookie and Kate
Ingredients: 2 pounds blueberries (that’s 32 ounces, which is about 5 cups or a little less than 3 pints), fresh or frozen*; 1/3 cup maple syrup or honey; 2 tablespoons arrowroot starch or 3 tablespoons cornstarch; 1/2 teaspoon lemon zest (less than 1 small lemon, zested—scale back to 1/4 teaspoon zest if you don’t love lemon); 2 tablespoons lemon juice (from 1 to 2 lemons); 1/4 teaspoon cinnamon; 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp); 1/2 cup packed almond meal or almond flour; 1/2 cup sliced almonds; 1/3 cup lightly packed brown sugar; 1/4 teaspoon fine grain sea salt; 4 tablespoons butter, melted; 3 tablespoons plain yogurt (Greek or regular), or additional melted butter

"This blueberry crisp recipe is the perfect summertime dessert! It's easy to make with blueberries, maple syrup, lemon, oats and almonds. Gluten free, too!..."

INGREDIENTS

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2 pounds blueberries (that’s 32 ounces, which is about 5 cups or a little less than 3 pints), fresh or frozen*

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1/3 cup maple syrup or honey

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2 tablespoons arrowroot starch or 3 tablespoons cornstarch

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1/2 teaspoon lemon zest (less than 1 small lemon, zested—scale back to 1/4 teaspoon zest if you don’t love lemon)

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2 tablespoons lemon juice (from 1 to 2 lemons)

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1/4 teaspoon cinnamon

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1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)

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1/2 cup packed almond meal or almond flour

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1/2 cup sliced almonds

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1/3 cup lightly packed brown sugar

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1/4 teaspoon fine grain sea salt

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4 tablespoons butter, melted

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3 tablespoons plain yogurt (Greek or regular), or additional melted butter

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