Mini Blueberry Almond Crisps

Yesterday I made a delightful recipe from one of my favorite chefs, Carla Hall, recently featured on The Chew. This is an easy and trimmed-down recipe for a scrumptious blueberry crisp made in six ramekins for fun individual portions. The filling, made with blueberries (fresh or frozen), lemon, sugar, cornstarch and salt, is topped with a crispy and buttery crumble that bakes up to perfection.

I was out of town visiting my grandmother when we made the Blueberry Almond Crisps and an interesting thing happened with the recipe. As soon as the show aired, we printed out the recipe from The Chew‘s website and gathered up the ingredients and supplies to get started on it a few days later. As it turns out, the recipe we printed from the website had a typo in the ingredient list and listed All-Purpose Flour instead of Quick-Cooking Oats as part of the crumble ingredients. Although my grandmother remembered hearing Carla speak about the oats on the show this aired on, we figured we would follow the recipe exactly because perhaps we misunderstood. To make a long story short, it turns out she was right about the oats — there was a typo on The Chew‘s website and Carla did in fact use oats instead of flour!

Luckily for us, the Crisps turned out crunchy and delicious with the flour so I highly recommend baking it with flour. I left both options available to you in the recipe below – either flour or oats – so you can pick your favorite. Both work beautifully and it is simply a matter of preference. We were so impressed with the richness of the blueberry crisps and the the crunchy, crumbly almond topping. Carla served them with lemon frozen yogurt (delicious!), but you can also use vanilla ice cream or whipped cream as you wish. It’s a perfect treat to serve after any meal. I hope you enjoy this light and berry-filled dessert!

Mini Blueberry Almond Crisps 

Recipe adapted from Carla Hall

Ingredients
For the Crumble:
1 cup Brown Sugar
1 stick Butter (chilled and cubed)
3/4 cup All-Purpose Flour or Quick-Cooking Oats
1/2 teaspoon Cinnamon
1/3 cup sliced Almonds

For the Blueberry Filling:
1/4 cup Sugar
1 Lemon (zest and juice)
3 cups Blueberries (fresh or frozen)
1 teaspoon Salt
1 tablespoon Cornstarch

Directions

Preheat the oven to 350 degrees.

First, prepare the crumble. Place all the crumble ingredients into a food processor and process until butter has been cut into the size of peas.

Next, prepare the filling. Toss the blueberry filling ingredients together, sprinkling on the cornstarch last. Toss to combine thoroughly.

Spray small ramekins with baking spray. Spoon about half a cup of blueberry filling into each ramekin. Top with about 3 tablespoons of crumble.

Place ramekins on a baking sheet and put in the oven for about 20 to 25 minutes. Serve with a scoop of whipped cream, ice cream, or lemon frozen yogurt.

Mini Blueberry Almond Crisps

 

Author:

Janelle

Recipe type: Dessert

Cuisine: American

Print

 

A recipe from Carla Hall for scrumptious Mini Blueberry Almond Crisps

Ingredients

For the Crumble:

• 1 cup Brown Sugar
• 1 stick Butter (chilled and cubed)
• ¾ cup All-Purpose Flour or Quick-Cooking Oats
• ½ teaspoon Cinnamon
• ⅓ cup sliced Almonds

For the Blueberry Filling:

• ¼ cup Sugar
• 1 Lemon (zest and juice)
• 3 cups Blueberries (fresh or frozen)
• 1 teaspoon Salt
• 1 tablespoon Cornstarch

Instructions

1. Preheat the oven to 350 degrees.
2. First, prepare the crumble. Place all the crumble ingredients into a food processor and process until butter has been cut into the size of peas.
3. Next, prepare the filling. Toss the blueberry filling ingredients together, sprinkling on the cornstarch last. Toss to combine thoroughly.
4. Spray small ramekins with baking spray. Spoon about half a cup of blueberry filling into each ramekin. Top with about 3 tablespoons of crumble.
5. Place ramekins on a baking sheet and put in the oven for about 20 to 25 minutes. Serve with a scoop of whipped cream, ice cream, or lemon frozen yogurt.

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