Name: Blueberry Almond Crisp Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 5–6 cups fresh blueberries (or frozen, no thawing needed); ⅓ cup pure maple syrup; 2 tablespoons fresh lemon juice (from 1 large lemon); Zest of 1 lemon; 2 tablespoons cornstarch (or arrowroot starch); ¼ teaspoon ground cinnamon; Pinch of fine salt; 1 cup old-fashioned rolled oats (certified gluten-free if needed); ½ cup almond meal or almond flour; ½ cup sliced almonds; ⅓ cup lightly packed brown sugar or coconut sugar; ¼ teaspoon fine salt; ¼ teaspoon ground cinnamon; 5 tablespoons unsalted butter, melted (or coconut oil for dairy-free)

This easy blueberry almond crisp features juicy fresh blueberries lightly sweetened with maple syrup and brightened with lemon, topped with a crunchy, gluten-free oat and sliced almond streusel. Naturally healthier than traditional crisps, it’s bursting with antioxidants and wholesome ingredients—perfect for a quick, satisfying summer dessert or even breakfast treat.

Why You’ll Love This Recipe:

You’ll fall head over heels for this blueberry almond crisp because it delivers all the cozy, comforting vibes of a classic fruit crisp without any of the guilt. It’s incredibly simple to throw together with pantry staples and fresh berries—no fancy equipment or complicated steps required.

The blueberries burst into a jammy, naturally sweet filling that’s vibrant and full of flavor, while the topping offers the most satisfying crunch thanks to toasty sliced almonds and hearty oats. It’s naturally gluten-free (using certified gluten-free oats), lower in refined sugar thanks to maple syrup, and packed with wholesome nutrients from antioxidant-rich blueberries and heart-healthy almonds.

Whether served warm with a scoop of vanilla yogurt or ice cream, or enjoyed chilled straight from the fridge, this versatile treat feels indulgent yet light. It’s the kind of recipe you’ll come back to all summer long—and beyond—because it’s quick, crowd-pleasing, and genuinely feels good to eat.

Yield: 8 servings

Blueberry Almond Crisp Recipe

Juicy blueberry filling with crunchy almond-oat topping—easy, healthy, gluten-free dessert bursting with summer flavor.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

For the Blueberry Filling:

5–6 cups fresh blueberries (or frozen, no thawing needed)
⅓ cup pure maple syrup
2 tablespoons fresh lemon juice (from 1 large lemon)
Zest of 1 lemon
2 tablespoons cornstarch (or arrowroot starch)
¼ teaspoon ground cinnamon
Pinch of fine salt

For the Almond Oat Topping:

1 cup old-fashioned rolled oats (certified gluten-free if needed)
½ cup almond meal or almond flour
½ cup sliced almonds
⅓ cup lightly packed brown sugar or coconut sugar
¼ teaspoon fine salt
¼ teaspoon ground cinnamon
5 tablespoons unsalted butter, melted (or coconut oil for dairy-free)

Instructions

Preheat and prep your pan — Oh, get excited! Turn your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish (or similar size) with a little butter or oil. This is where the magic starts!
Rinse those gorgeous berries — Give your fresh blueberries a gentle rinse under cool water and pick out any little stems or squishy ones. Pat them dry if they're extra juicy—hello, beautiful filling base!
Mix the juicy blueberry filling — In your baking dish, toss the blueberries with maple syrup, lemon juice, lemon zest, cornstarch, cinnamon, and a pinch of salt. Stir gently until everything is evenly coated. The berries will start to glisten and smell amazing already.
Make the crunchy topping magic — Grab a medium mixing bowl and combine the oats, almond meal, sliced almonds, brown sugar, salt, and cinnamon. Give it a quick stir to mingle those nutty, oaty flavors.
Bring on the butter (or oil!) — Pour in the melted butter (or coconut oil) and mix with a fork or your hands until the mixture forms lovely moist crumbs. It should look like delicious, clumpy streusel—don’t overmix; we want texture!
Top it like a pro — Sprinkle the almond-oat mixture evenly over the blueberries, making sure to cover every juicy spot. Pat it down lightly so it stays put while baking. Look at that gorgeous contrast already!
Into the oven she goes — Pop the dish into the preheated oven and bake for 35–40 minutes. Your kitchen will fill with the most heavenly scent—blueberries bubbling and almonds toasting to golden perfection.
Check for bubbly beauty — The crisp is done when the topping is deep golden brown and the blueberry filling is thick and bubbly around the edges. If the top browns too fast, just tent it loosely with foil for the last 10 minutes.
Let it rest (the hard part!) — Remove from the oven and let it cool for at least 10–15 minutes on a wire rack. This step lets the juices set so every scoop is perfect—patience pays off here!
Serve and swoon — Scoop generous portions into bowls while warm. Add a dollop of Greek yogurt, vanilla ice cream, or whipped coconut cream. Take that first bite of jammy berries and crunchy topping—you just made something truly special!

Notes

This recipe is naturally gluten-free when using certified gluten-free oats. It's lower in added sugar than most crisps. Serve warm for dessert or chilled for a healthy breakfast with yogurt. Fresh berries give the best texture, but frozen are a great year-round option.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 444Total Fat 25gSaturated Fat 6gUnsaturated Fat 19gCholesterol 19mgSodium 73mgCarbohydrates 49gFiber 7gSugar 18gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use fresh blueberries for the best texture and flavor, but frozen work beautifully too—no need to thaw, just add a few extra minutes to the bake time.
For extra crunch, toast the sliced almonds lightly in a dry pan before mixing into the topping.
Don’t over-mix the topping; keep it crumbly for maximum texture contrast.
Taste your blueberries—if they’re very tart, add an extra tablespoon of maple syrup to the filling.
Bake on the middle rack and check at the 30-minute mark; if the top browns too quickly, tent loosely with foil.
Let it rest 10–15 minutes after baking so the juices thicken beautifully for cleaner scoops.

Ingredients Notes:

Fresh blueberries form the juicy, antioxidant-packed heart of this dessert—choose plump, deep-colored ones for peak sweetness and flavor. Pure maple syrup serves as a natural, unrefined sweetener with rich caramel notes and fewer blood-sugar spikes than white sugar.

Fresh lemon juice and zest brighten the berries, cutting through sweetness and enhancing their natural tang. Old-fashioned rolled oats (certified gluten-free if needed) provide hearty texture and fiber in the topping. Almond meal or flour adds nutty depth and moisture, while sliced almonds deliver irresistible crunch and healthy fats.

A touch of cinnamon warms up the flavors, and melted butter (or coconut oil for dairy-free) binds everything into golden, crispy perfection. Every ingredient works together to keep this dessert lighter and more nutrient-dense than traditional versions loaded with white flour and heaps of sugar.

Variations and Substitutions:

Make it nut-free by swapping sliced almonds for extra oats or sunflower seeds and using oat flour instead of almond meal. Switch to vegan/dairy-free by replacing butter with melted coconut oil or vegan butter.

Try mixed berries (raspberries, blackberries, strawberries) for a different flavor profile or use frozen berries straight from the bag. For lower sugar, reduce maple syrup slightly or use a monk fruit blend. Add a handful of chopped walnuts or pecans to the topping for more texture.

Make it grain-free by using all almond flour and shredded coconut instead of oats. Spice it up with a pinch of cardamom or nutmeg alongside the cinnamon. For individual portions, divide into ramekins and reduce baking time to 20–25 minutes. This recipe is endlessly adaptable while staying deliciously healthy and easy.

Storage Options:

Store leftover crisp covered in the refrigerator for up to 4–5 days. Reheat individual portions in the microwave for 30–60 seconds or in a 350°F oven for 10–12 minutes to revive the topping’s crispness. It also freezes well—cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before serving.