Mini Blueberry Lemon Almond Crisps
These sweet & tart mini crisps are filled with fresh plump blueberries covered with a lemony almond topping. Quick, easy, and so delicious!
I’m always looking for blueberry recipes, so when my grocery store just had a terrific sale on fresh blueberries, I picked up a container. Sadly, they were on the tart side, so I decided to bake with them. We are big crisp lovers, so I decided to make this recipe for mini blueberry lemon almond crisps that I found on Garlic & Zest. They smelled amazing while they baked and tasted even better. These tasty little crisps were a huge hit with my entire family and tasted great with vanilla ice cream.
Mini Blueberry Lemon Almond Crisps
Ingredients:
- 2½ cups flour
- 1 cup white sugar
- 2½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 3 large eggs
- 1 cup sour cream
- Juice and zest from 1 large lemon
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted & cooled
- 2 cups fresh blackberries
- 2 tbsp coarse sugar (or white sugar), for topping **I used white sugar
How to Make Mini Blueberry Lemon Almond Crisps:
Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.
Make the topping by combining the flour, brown sugar, baking powder, lemon zest, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.
Make the filling by combining the blueberries, sugar, lemon juice, cornstarch, and lemon zest in a bowl, then mix until the blueberries are evenly coated.
Divide the mixture evenly into the ramekins.
Sprinkle the almond topping evenly over each dish.
Bake for 25-30 minutes or until the topping is golden brown and the fruit is tender.
Allow them to cool for 10 minutes before serving as is or with vanilla ice cream. Enjoy!
Equipment
Ingredients
Almond Topping:
- ½ cup + 2 tbsp flour
- ¼ cup brown sugar
- ½ tsp lemon zest
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp cardamon
- ¼ tsp salt
- 4 tbsp unsalted butter, cold & diced
- ½ cup sliced almonds
Blueberry Lemon Filling:
- 2½ cups fresh blueberries
- ¼ cup white sugar
- 1 tbsp fresh lemon juice
- 1½ tsp cornstarch
- 1 tsp lemon zest
Instructions
- Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.
- Make the topping by combining the flour, brown sugar, lemon zest, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.
- Make the filling by combining the blueberries, sugar, lemon juice, cornstarch, and lemon zest in a bowl, then mix until the blueberries are evenly coated. Divide the mixture evenly into the ramekins.
- Sprinkle the almond topping evenly over each dish.
- Bake for 25-30 minutes or until the topping is golden brown and the fruit is tender.
- Allow them to cool for 10 minutes before serving as is or with vanilla ice cream. Enjoy!
These are a must have during berry season!
Perfect dessert and just the right size.