It's berry season and we are here for it. We couldn't let the opportunity pass to use fresh, local blueberries in a crisp topped with muesli, letting our Wild & Free Blueberry Chia Buckwheat muesli mix shine this time around. Who says a crisp can only pass for dessert?! We swapped out the ice cream for a dollop of full fat tangy yogurt on top and are calling it breakfast. This would be the perfect special breakfast for the 4th of July (add fresh raspberries or strawberries on top for a red-white-and-blue theme) or really any time this summer you're craving a little something extra sweet in the morning. Enjoy!
Blueberry Lemon Almond Breakfast Crisp
Filling
- 5 cups blueberries, fresh or frozen
- ⅓ cup maple syrup
- 2 tablespoons arrowroot starch or cornstarch
- 2 tablespoons lemon juice
- ¼ teaspoon cinnamon
Topping
- 1¼ cup Wild & Free Blueberry Chia Buckwheat muesli
- ½ cup packed almond flour
- ½ cup sliced almonds
- ⅓ cup lightly packed brown sugar
- ¼ teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt
Preheat the oven to 350 degrees. Rinse and drain the blueberries. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
In a medium mixing bowl, stir together the muesli, almond flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
Dollop spoonfuls of the muesli mixture over the filling and use your fingers to break up the mixture until it is evenly distributed.
Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with tangy yogurt for breakfast or a scoop of vanilla bean ice cream for dessert!
Recipe adapted from Cookie and Kate
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