Every July I make the same blueberry pie– it’s a favorite mid-summer tradition that I look forward to every year. Lately however, we seem to be eating more than our fair share of dessert, so I thought I’d change things up a bit and turn our summer dessert into a treat worthy of eating for breakfast. The almond paste crumble is what makes the pie truly special, but since almond paste is fairly dense with sugar, I increased the oats to almond paste ratio to make a crumble which is still markedly almond in flavor yet more subtly sweet. I also replaced the sugar in the blueberry filling with a mere touch of maple syrup for a more natural sweetness. Coconut oil took the place of butter and the resulting crisp was just what I had wanted- sweet but not too sweet, and with plenty of the almond oat crumble. When served warm from the oven, the blueberries are plump and juicy; if you prefer the filling to be on the thicker side, it sets up a bit more after it’s chilled. We enjoy it both ways. For an extra treat, serve with a dollop of vanilla bean creme fraiche.
Blueberry Almond Breakfast Crisp
Ingredients
Blueberry filling
- 5 cups blueberries
- 1 1/2 tablespoons arrowroot or cornstarch
- 2 tablespoons maple syrup
- 2 teaspoons lemon juice
Almond Oat Crumble
- 3/4 cup rolled oats
- 3/4 cup white whole wheat flour
- 4 ounces almond paste, broken into small pieces
- 5 tablespoons refined coconut oil
- 1 tablespoon maple syrup
- 1/4 teaspoon sea salt
Vanilla creme fraiche for serving (optional, but very good!)
Instructions
- Preheat oven to 375.
- Add the oats, flour, almond paste, coconut oil, maple syrup,and salt into the bowl of a food processor and pulse until the mixture begins to hold together. Chill for 15 minutes while you mix the blueberries.
- In a mixing bowl, gently combine the blueberries, arrowroot or cornstarch, maple syrup, and lemon juice. Pour into a 8×8 square baking dish.
- Squeeze a handful of oat almond crumble and using your index finger and thumb, pinch small pieces of the almond oat crumble and sprinkle evenly over the filling.
- Bake until crumble topping becomes golden and the filling bubbles, about 40 minutes. Cool at least 20 minutes before serving. Serve with a dollop of vanilla creme fraiche, if desired.
Notes
inspired by Bon Appetit
Almond Spelt Cake with Mascarpone Cream and Mango
Minute Oatmeal Puffs with Currents and Bananas
Chewy Almond Cookies
Mary Ann | The Beach House Kitchen says
Just gorgeous Emily! What a wonderful treat for breakfast or dessert. I love all kinds of crisps, but blueberry has always been at the top of my list. Can’t wait to try this one! Hope you all are having a great summer so far and hope your weekend’s wonderful.
Emily says
I know, just give me all the blueberries, right?! Thanks for always taking the time to stop by and leave a sweet comment, Mary Ann. So thankful for friends like you!
Traci | Vanilla And Bean says
Blueberries and maple syrup and sublime together; a delicious breakfast ‘treat’ for sure! I spy that white whole wheat flour too and coconut oil – two of my favorite baking ingredients. I know this is over the top! I’ve yet to make a blueberry pie or crumble this Summer.. but you’ve reminded me, it’s time. I’ll take mine with creme fraiche. Love, love LOVE that last photo… I could go swimming in it! xo
Emily says
We would have so much fun eating together, Traci! 🙂 I always love everything you post too. Just a hint of maple syrup with those blueberries and I don’t miss the sugar at all. And the creme fraiche… I need to learn how to tackle making this at home- we buy it way too much!
Christine says
How beautiful! The blueberries are absolutely perfect right now, and this looks like a special kind of breakfast to serve over a long weekend. I really like your use of almond paste in the crumble topping – that flavour has been a real favourite of mine lately.
Emily says
Hi Christine! agree, almost anything turns into a treat when almond paste shows up. 🙂 Hope you are having a wonderful summer! Thanks for stopping by again!
Gena says
So funny, Emily — I’ve been experimenting with a breakfast crisp in the last month, too! I love the idea, and especially the fact that it can yield leftovers for days to come. This looks absolutely beautiful; what a great way to showcase blueberries!
Emily says
Thanks, Gena! Yes, leftover crisp is such a treat the next day. 🙂 Hope I get to see your breakfast crisp version soon- I know it will be so good!
Tessa | Salted Plains says
So pretty! I love the idea of a breakfast crisp and how you changed the ratio of oats to almond paste for a lower sugar count. I wishing desperately that summer slows down so that we can keep enjoying it’s berries. xo
Emily says
I know- I want berry season to last forever! I have such a long list of things I want to make and I’m afraid I’m running out of time. Can hardly believe the school year is just around the corner for us. (and I really can’t believe it’s already started for you!)
Liora (Allthingsloveli) says
Almonds and oats are the best combination! I’m really hoping to get to go blueberry picking before the summer is over- the season is just too short!
Emily says
Oh blueberry picking sounds so fun! We live near a raspberry farm, but I wish we had blueberries close by too! Nothing like freshly picked blueberries!
Aysegul says
Oh how funny, because I make a similar version of it with peaches. Though this year I have been a big fan of mixing peaches with blueberries. I love that you used coconut oil here. I always forget and use butter. For a long time I didn’t like the taste, but nowadays it is growing on me. Anyhow.. This breakfast crisp is yet another one of your beautiful creations my friend.
<3
Emily says
I bet this would be so good with peaches! Almond and peaches are such a great combo too. My mood always seems to change between the butter and coconut oil. I used to not like coconut oil either, but I slowly got adjusted by first using refined coconut oil and now I sometimes even prefer the more fragrant unrefined. And then there are still days when only butter will do. 🙂