Description
This lemon-blueberry crisp takes no time to prepare, and if you have a food processor, the topping comes together in seconds. The absence of oats in this crisp topping makes it particularly light and allows the lemony-almond flavor to shine.
Notes:
- This post was very recently updated: May 23, 2025. If you are looking for the old version, find it here.
- Baking vessel: I previously made this in a 9×13-inch baking dish, which works beautifully. Recently I’ve been making it in this 10.5-inch tart pan.
Ingredients
For the berries:
- 6 cups (850 g) blueberries, washed and stemmed
- 1 tablespoon cornstarch
For the topping:
- 3/4 cup (96 g) all-purpose flour
- 1/2 cup (100 g) sugar
- 1 teaspoon baking powder
- 1/2 cup (56 g) almond flour
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 lemon
- 1/2 cup (113 g) cold, unsalted butter cut into 1/2-inch cubes
- vanilla ice cream for serving
Instructions
- Preheat oven to 350ºF.
- Place the blueberries in a 10- to 11-inch gratin dish or a 9×13-inch baking pan. Toss the berries with the 1 tablespoon of cornstarch until they are evenly coated.
- Place the flour, sugar, baking powder, almond flour, and salt in a food processor. Zest the lemon into the processor. Purée until the dry ingredients are combined. Add the butter and purée again just until the mixture begins to clump — it will be mostly smooth. Crumble the topping over the blueberries. Bake for 45-50 minutes or until the crisp topping is browned and the blueberries are bubbling. Let cool for 5 to 10 minutes before serving with vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American