Empty My Fridge
Blueberry Crisp with an Almond Butter Oatmeal Crumble
Ingredients
- Blueberry · frozen2 lb
- Maple syrup¼ cups
- Cornstarch2 tbsp
- Vanilla1 tsp
- Almond extract1 tsp
- Butter · melted¼ cups
- Almond butter · for drizzling¼ cups
- Flour1 cup
- Oats½ cups
- Brown sugar½ cups
- Cinnamon¼ tsp
- Salt
- Ice cream
Instructions
- Preheat the oven to 350°F. Grease a 10-inch oven-safe skillet or a 9x9-inch pan.
- Put the blueberries in the pan. Add the maple syrup, cornstarch, vanilla extract and almond extract, and stir until well combined.
- In a medium bowl, mix the melted butter and almond butter until smooth. Add the oat flour, oats, brown sugar and cinnamon, and stir with a fork until it forms a cookie-dough consistency.
- Scatter the topping evenly over the blueberries, leaving some fruit exposed.
- Bake for 50 minutes to 1 hour, until the filling bubbles at the edges and the topping is golden brown.
- Let cool for 10 minutes before serving.
Summarized from Ambitious Kitchen's video. Watch it for the details.
More recipes with
Brown sugarOatsBlueberryIce creamAlmond butter
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