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Rustic Farmstyle Blueberry Crisp
- Prep Time15 min
- Total Time1 hr 5 min
- Ready in1 Hour ish
- Serving Size4-6 Servings
Get in Your Pantry
- 4 c. fresh blueberries, rinsed
- ¼ c. real maple syrup (from Conrad Farms in Tanger Outlet)
- ¾ t. ground cinnamon
- ½ t. ground allspice
- ½ t. dried rosemary (or 1½ t. fresh, finely chopped)
- ¾ c. old-fashioned rolled oats
- ¼ c. almond flour
- ¼ c. almonds, sliced
- ¼ c. honey, preferably local from Conrad Farms
- 2 T. unsalted butter, melted
- 1/8 t. table salt
Optional to Serve:
- Ingredient name 1
- Ingredient name 2
Directions for Preparation
Lets Get to Bakin'
Place top oven rack in the center position and pre-heat oven to 350°F.
Place blueberries in a large bowl. Add maple syrup, cinnamon, allspice, rosemary, and salt. Toss to combine and set aside.
Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
Pour blueberry mixture into a 10” cast iron skillet and spread into an even layer. Spread the topping evenly across the top in a uniform layer, as well.
Place that sucker into pre-heated oven and bake for 30 minutes.
One Last Looksee
If the top layer is nicely browned at this point, cover dish loosely with aluminum foil to prevent over-browning. Bake for another 15-20 minutes or until the blueberry crisp is nice and bubbling. Remove from oven and set aside to cool for 5-10 minutes.
Get it Out to Cool
Remove from oven and set aside to cool for 5-10 minutes.