![Blueberry Lemon Almond Crisp [Vegan] – One Green Planet](https://cookingrecipesmedia.com/wp-content/uploads/2025/05/blueberry-lemon-almond-crisp-3-1068x580.jpg "blueberry-lemon-almond-crisp-3.jpg")
When your blueberries begin to wane and soften and also you’re about to throw them out – do not! Make this tasty blueberry crisp as an alternative. Made with juicy blueberries, tart lemon, and a crispy, cinnamon-y prime, this dessert is a winner, for certain. Can there be something higher than a gooey heat fruit filling with a crumbly candy topping? We predict not! Serve these heat on their very own or with a giant scoop of vanilla (vegan) ice cream.
Blueberry Lemon Almond Crisp [Vegan]
Substances You Want for Blueberry Lemon Almond Crisp [Vegan]
For the Crisp:
- 1/2 cup, plus 2 tablespoons flour
- 1/4 cup brown sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- 4 tablespoons chilly unsalted vegan butter, reduce into cubes
For the Blueberry Filling:
- 2 1/2 cups blueberries
- 1/4 cup sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 teaspoons water
- 1 1/2 teaspoon cornstarch
The way to Put together Blueberry Lemon Almond Crisp [Vegan]
- Preheat the oven to 375°F.
- In a medium bowl, mix the flour, brown sugar, cinnamon, cardamom, baking powder, and salt. Whisk to mix. Add the chunks of butter and work them into the flour combination together with your fingertips till properly mixed and crumbly. Add the sliced almonds and work them into the crisp so that they are evenly distributed. Put aside.
- In a small prep bowl, stir collectively the water and cornstarch to kind a slurry. Put aside.
- In a small saucepan, add the blueberries, sugar, lemon zest, and lemon juice, stir and warmth over medium-high warmth, stirring sometimes till sugar dissolves and combination begins to bubble. Add the slurry and cook dinner for one minute till combination thickens.
- Switch the blueberry combination into 4 1/2-cup ramekins. Prime the blueberry filling with crumbles of the crisp topping.
- Cowl a baking sheet with tin foil or parchment paper. Set the ramekins on the baking sheet and cook dinner for 25-Half-hour or till browned and bubbly.
