Blueberry Almond Crisp in a Skillet.

I was up in the suburbs for some errands and visiting my family on Saturday, and it was the year’s first really gorgeous day of spring in Chicago. My mom and I did yoga outside while our nearly-two-year-old black lab did her best to interrupt us. It’s hard to be graceful in an inversion or a balancing pose when a 70-pound dog is sitting under you. Later, I decided I needed to make a blueberry crisp for dessert, since we had a huge bag of them in the freezer. Blueberries are definitely not my favorite fruit, and recipes like this are really the only ways I enjoy them. And how could you not? The blueberries bubble into a tart and juicy sauce and the topping is golden and buttery and good. Compared to your average fruit crisp, I’ve reduced the added sugars a wee bit, but feel free to add more. And if you like a lot of topping on your fruit crisps–as in, you want the fruit to be fully, thoroughly covered in the good stuff–you could add another 1/2 cup or so of almonds and another tablespoon or two of butter. I was trying to be well-behaved here, but my usual approach to topping a fruit crisp is the more, the merrier. Same goes for all that sun today – bring on the warm weather!

Blueberry Almond Crisp | KellyintheKitchen

INGREDIENTS

3/4 cup almonds
3 tbsp brown sugar
1/4 tsp salt
4 tbsp cold butter, cubed
splash of vanilla
4 cups frozen blueberries
1 tsp lemon juice
2 tbsp granulated sugar
1 tsp corn starch

DIRECTIONS

Preheat oven to 375 F.

In a food processor, blitz almonds, brown sugar, and salt until the almonds are ground to about the size of small pebbles, crumbly but not powdery. Add the butter and vanilla and blitz again, until the butter is broken up into the almonds and no big hunks of butter remain. Set aside (or, if it’s gonna be a while, keep it in the fridge so the butter doesn’t melt).

Grease a cast iron skillet (or pie dish) and pour in the blueberries. Squeeze over the lemon juice and then toss with the sugar and corn starch.

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Sprinkle the topping over the blueberries, starting at the edges and working your way inward. Bake for 25-30 minutes or until the fruit is bubbly and the top is golden brown. If your topping starts to brown too quickly (mine did), just lay a sheet of tinfoil over the pan. Don’t tuck the foil over the pan, but just lightly tent it.

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When the crisp is done, take it out of the oven and let it cool until it’s out of the “molten” stage. I love to eat blueberry crisp hot with a scoop of ice cream, but it’s good at room temperature, too. Whatever floats your boat. Yum.

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