Grain-Free Blueberry Almond Crisp
Juicy, bubbling blueberries tossed with bright lemon juice beneath a buttery, golden grain-free almond crumble.
This simple dessert lets juicy blueberries shine beneath a nutty, golden blanket of toasted almonds and almond flour. Lemon juice cuts through the natural sweetness of the fruit while rich melted butter binds the crumb together. It comes together in minutes for an effortless, wholesome weeknight treat.
Ingredients
Every ingredient is a real Clearshelf product, scored- 904 cups frozen blueberries
- 952 tbsp maple syrup, divided
- 851 cup almond flour
- 86
- 914 tbsp unsalted butter, melted
- 881/2 tsp ground cinnamon
- 1/4 tsp salt
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Preheat the oven to 375°F (190°C) and lightly grease an 8-inch square ceramic or glass baking dish.
- 2
Place the frozen blueberries into the baking dish, drizzle with 1 tablespoon of the maple syrup, and toss gently to coat evenly.
- 3
In a medium bowl, combine the almond flour, sliced sprouted almonds, ground cinnamon, and salt.
- 4
Pour the melted butter and the remaining 1 tablespoon of maple syrup into the dry mixture, stirring with a fork until moist, clumpy crumbs form.
- 5
Scatter the almond topping evenly over the blueberries, covering the fruit completely without pressing down.
- 6
Bake at 375°F (190°C) for 20 to 25 minutes, until the berry juices bubble vigorously around the edges and the almond topping is fragrant and lightly browned.
- 7
Remove from the oven and let rest for 5 minutes before scooping into bowls warm.
Leftovers keep well covered in the refrigerator for up to 4 days. Reheat individual portions in a 350°F oven or toaster oven for 6 to 8 minutes to re-crisp the topping.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.