Perfectly sweet and lightly tart this Blueberry Lemon Crisp with Almond Crumb Topping is a quick wholesome dessert that makes the most of blueberry season!
Preheat oven to 350 degrees. Zest and juice lemon. and prepare a 9x9 baking dish.
In a large bowl, gently toss filling ingredients until berries are coated.
In a medium bowl, work topping ingredients together with your fingertips until the butter is evenly distributed making for a crumbly dough that stays together when squeezed.
Pour filling into baking dish and evenly scatter almond crumb topping to cover. Dot with remaining 2 tablespoons butter and bake uncovered until lightly browned and bubbly.
Remove from oven and let sit 5 minutes. Serve over icecream or topped with yogurt.
Notes
Frozen berries can be substituted. Defrost and drain before using or use frozen by doubling the cornstarch to ½ cup and increasing the cooking time by 15-20 minutes.