I’m completely disregarding the fact that it’s cold outside. I’m ignoring the fact that blueberries are known as a summer fruit and evoke memories of the hot sun, air conditioned rooms and cold drinks. Blueberries have been available in Bahrain recently at amazing prices so I am taking full advantage. Do you remember when a tiny little container would cost 2 plus BD? Now 800 fils is the average and I am LOVING it. I love my berries, regardless of the season. Thus, I knew I had to make this healthy blueberry crisp the second I saw the recipe.
Healthy Blueberry Crisp = nearly Guilt free Dessert!
I really appreciate Cookie and Kate’s recipes, because they are healthy, full of flavor and really accessible and easy to make. I trust pretty much anything she posts about. This one is a true winner. The blueberry filling is lightly sweetened with maple syrup, and once baked thickens up into a warm and bubbling citrus scented vat of deliciousness.
A light and crispy oat and almond crumble is the topping for this blueberry crisp. It bakes up golden brown and delicious. You have the option of moistening the crumb topping with some melted butter, and either more melted butter or yogurt, and I opted for the healthier yogurt. It worked so well that I’m sure I’ll repeat this in other recipes! I see an equally seasonally inappropriate apple version in my future very soon! I didn’t have as many blueberries as the original recipe called for so I awkwardly halved the recipe to fit a 9 inch pie plate. It fit perfectly, but if you want to make the original recipe please do go check out the link above! This sounds kind of oxymoronic, but please do serve this beauty with good vanilla ice cream. I hope you enjoy this as much as we did!
Healthy Blueberry Crisp
- 450 g blueberries fresh or frozen
- 2 heaped tsp maple syrup or honey
- 1.5 tbsp cornstarch
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp cinnamon
- 1/2 cup old fashioned oats
- 1/4 cup packed almond meal or almond flour
- 1/4 cup sliced almonds
- 2 heaped tbsp brown sugar (the sticky type)
- pinch sea salt
- 2 tbsp butter, melted
- 1.5 tbsp yogurt or extra melted butter
- Preheat the oven to 180C. rinse the blueberries (no need to thaw if using frozen) , then dump them directly into your baking dish.
- Mix the blueberries with the maple syrup/honey, cornstarch, lemon zest, lemon juice and cinnamon. Toss until combined.
- In a separate mixing bowl, stir together oats, almond meal, sliced almonds, brown sugar and salt.
- Mix in the melted butter and the yogurt and stir until mixture is combined and moistened throughout.
- Using your fingers, crumble spoonfuls of the oat mixture over the filling until evenly distributed.
- Bake 40-50 minutes until filling is bubbling and top is golden. Rest for 5-10 minutes before serving. Don’t forget the vanilla ice cream!