Oat and Almond Blueberry Crisp

  • Posted on: July 23, 2015

oat and almond blueberry crisp

About seven years ago we rented a house on a lake in Michigan with three other families.  Each family had a child under 1 year-  our days revolved around nap schedules, baby feedings and diaper changes.  We were all in the same boat and a week at a lake house was just what we needed.

IMG_1873It was my first time to Michigan and I loved all the fresh blueberry stands on the side of the road.   More than one carton was consumed on our drive from the airport to the lake house..  It was a week full or water activities, relaxing and fresh blueberries.

gluten free blueberry crispEach night a different couple was in charge of making dinner.   And each night we ended the meal with a blueberry pie from the nearby store.  It was a wonderful ending to our days.


If you live somewhere where that you can buy fresh blueberries on the side of the road, definitely use those for this pie.   There are no cute blueberries stands on the side of the road near me.  We do have peaches though…I’ll have to try that next!

gluten free oat and almond blueberry crisp

This crisp, with chopped almonds and oats is a healthier variety that using white flour and it adds great flavor.  The cinnamon and fresh squeezed lemon and zest are great additions too.   It is great for breakfast the next day too!


For anther summer dessert, try this strawberry dessert.

Oat and Almond Blueberry Crisp

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings


  • 3 cups fresh or frozen blueberries
  • 1/2 cup raw sugar
  • juice of 2 lemons
  • zest of 1 lemon
  • Topping
  • 1 cup whole rolled oats
  • 1/2 cup chopped almonds
  • 1/2 cup raw sugar
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 stick unsalted butter, cut into small cubed and softened
  • Whip Cream or Vanilla Ice Cream


Preheat oven to 350.

In a bowl, mix blueberries, sugar, lemon zest and juice until well combined. Pour into a pie dish.

In another large bowl mix together oats, almonds, sugar, vanilla, cinnamon, nutmeg and salt. Using your hands combine the butter pieces with the oat mixture until it's crumbly. Spread crumble over the blueberry mixture.

Bake for 40-50 minutes, until bubbly and golden brown.

Top with vanilla ice cream or homemade whip cream.


Adapted from Kitchen Revelry Cookbook

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