Lightened Up Blueberry Crisp

Blueberry Almond Crisp with Frozen Lemon Yogurt

  • Crumble:
  • 1 cup Brown Sugar
  • 1 stick Butter (chilled and cubed)
  • 3/4 cup Quick-Cooking Oats
  • 1/2 teaspoon Cinnamon
  • 1/3 cup sliced Almonds

Blueberry Filling:

  • 1/4 cup Sugar
  • 1 Lemon (zest and juice)
  • 3 cups Blueberries (fresh or frozen)
  • 1 teaspoon Salt
  • 1 tablespoon Cornstarch
step-by-step directions
step-by-step directions
  • For the Crumble: Preheat the oven to 350ºF. 
  • In a food processor, add brown sugar, butter, oats, cinnamon and almonds. Process until butter has been cut into the size of peas.
  • For the Blueberry Filling: In a large bowl, add blueberries, sugar, lemon zest and juice, salt and cornstarch. Toss to combine thoroughly.
  • Spray small ramekins with baking spray. Spoon about half a cup of blueberry filling into each ramekin. Top with about 2 tablespoons of crumble. 
  • Place ramekins on a baking sheet and put in the oven for about 20 to 25 minutes. Serve with a scoop of lemon frozen yogurt.
Similar categories: Desserts Courses & Meals

Watch how its made

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Blueberry Almond Crisp with Frozen Lemon Yogurt

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