Fruit crisps = Summer.
That’s like…a scientific fact. But somehow, this is the first one I’ve made this year. I’ve been too busy using cherries in everything, ever, I guess.
This is actually the first crisp I’ve made in years. As in…more than 1! I love fruit crisps, but I always forget about them, somehow. But, when I saw the beyond gorgeous blueberries at my local grocery store, a blueberry crisp is the first thing that came to mind. I wanted to keep things simple, and let the perfect flavor of the beautiful berries shine through.
I’m kind of obsessed with this dessert. It’s easy to make, super simple, but still incorporates unique flavors—like cinnamon and maple. Oh, and it makes the most perfect ice cream topping to ever exist in the history or the world. Okay, that may be a bit of an exaggeration, but not much…
This is, like all crisps, best served warm, so that the piping hot berries and their juices can kinda sorta melt that nice scoop of vanilla ice cream you’re obligated to serve this with. However, this is also good at room temperature, and cold. I made this early in the day and froze a piece that I used for this photo shoot, because you’re crazy if you think I was going to toss a perfectly good piece of this incredible crisp with a scoop of melty ice cream… I gave it to Mikey when he got home from work and he still said it was incredible (mind you, this is the guy that claims to hate all berries). Not a single bite was left
Okay, so just as a refresher: warm maple syrupy blueberries + crumbly, crunchy cinnamon-almond streusel + vanilla ice cream = the best dessert you could imagine this Summer. For real, you guys.
Yield: 6-9 servings
for the filling:
- 4 cups blueberries
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 cup pure maple syrup
for the topping:
- 1 cup all-purpose flour
- 1/4 cup almond meal
- pinch of kosher salt
- 3/4 cup dark brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup whole almonds
- 1/2 cup unsalted butter, cold and cubed
- vanilla ice cream
- Preheat the oven to 375 degrees.
- In a large bowl, mix together the blueberries, cornstarch, cinnamon, and maple syrup. Pour into an 8"x8" square baking dish.
- In the bowl of a food processor, process together the flour, almond meal, salt, brown sugar, and cinnamon, until combined. App in the almonds and butter and pulse until moist clumps form.
- Spread the topping over the blueberries.
- Bake for 30 minutes until the filling is bubbly and the topping is lightly golden.
- Serve warm with vanilla ice cream
recipe adapted from here